Patishapta Pithe in Caramelised Rabri

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Patishapta Pithe in Caramelised Rabri. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Patishapta Pithe in Caramelised Rabri, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Patishapta Pithe in Caramelised Rabri delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Patishapta Pithe in Caramelised Rabri using 23 ingredients and 8 steps. Here is how you cook it.

#Diwalidelights - This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. But we also make them for Diwali. They can be had as it is or drizzled with some caramelised rabri to take it to another level.....

Ingredients and spices that need to be Take to make Patishapta Pithe in Caramelised Rabri:

1. Batter -
2. 1/2 cup rice flour (makes around 7)
3. 1/2 cup whole wheat flour
4. 1/4 cup semolina
5. 2 tbsp. sugar
6. 2 tbsp. powdered cashew powder (opt)
7. 1/4 tsp. cardamom powder
8. as required milk to make the batter
9. Filling -
10. 1 tbsp. ghee
11. 1/2 cup fresh grated coconut
12. 1 cup khoya / milk pedas, crumbled
13. 1/4 tsp. cardamom powder
14. 1 tsp. kewra water (opt)
15. to taste sugar
16. 1 tbsp. chopped pistachios
17. as needed oil / ghee to grease the pan
18. Rabri -
19. 1/2 litre full cream milk
20. 2 tbsp. sugar
21. 1 tbsp. chopped pistachios
22. pinch saffron
23. 1 tsp. rose water

Instructions to make to make Patishapta Pithe in Caramelised Rabri

1. For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.
2. For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.
3. Saute on a low flame till it is thick and starts to leave the sides of the pan. Switch off the flame and add the pistachios. Keep aside to cool.
4. Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add a few drops of oil around the edges and let it cook for a few seconds.
5. Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the heat.
6. To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer on a low flame till it thickens.
7. Make similar Patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some homemade rabri drizzles over it for that ultimate sweet experience.
8. Keep stirring at intervals. Switch off the flame and add the rose water. Cut the pati shapta into bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.

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So that's going to wrap this up with this special food Simple Way to Prepare Any-night-of-the-week Patishapta Pithe in Caramelised Rabri. Thanks so much for your time. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!