Recipe for Pati Shapta:

 
Hello,

Warm wishes for Sankranti! Back home in Kolkata, Sankranti usually caters with this delicious dessert named Pati Shapta: A favourite among Bengalis. It is pan-cake stuffed with Kheer. So without any further delay, here is the recipe:

Ingredients Required:

• Milk-1litre
• Rice Powder / Rice Flour (Govind-Bhog Rice) - 1/2 cup
• Flour (Maida, not Atta) - 1/2 cup
• Rawa / Suji - 1/2 Cup
• Sugar - 3 Table spoons or as per taste
• Grated Coconut - 1/2 Coconut (Optional)
• Jaggery (Nolen Gur/Patali Gur) - 200 gms or as per taste
• Khowa - 150gms
• Ghee - 3 Table spoons
• Sunflower Oil -3 Table spoons

Preparing the Kheer:

1. Heat the Milk (keep 1 cup aside for the pan-cake) in a Pan/Kadai.
2. Condense the milk by constantly boiling and stirring. 
3. Add Jaggery (Nolen Gur) and keep stirring.
4. Add Khowa  make it easier to turn the same it semi liquid state. Note - If Khowa is not available then add more milk. It will take a lot of time to change to a semi-liquid state. 
5. Add Grated Coconut to the kheer and stir well till it becomes a thick paste. Note-The Last step is optional. 
   

 NOTE- Keep Stirring so that the mixture does not get burnt.

Preparing the Pan-Cake:

1. Mix Govind Bhog Rice, Sugar, Milk, Water and Suji/Rawa & grind it in a mixer/grinder to make a semi-liquid batter.
2. Add Flour (Maida) and mix it well, so that there are no lumps.
   
   
   
3. In a pan, heat 1 tea spoon of ghee and 1 tea spoon of oil together.
   
4. Add 1/2 cup of the batter to the heated ghee and oil.
   
5. Spread it in a semi-circular manner.
6. Put about 1 tablespoon of the semi liquid kheer over the spread.
   
7. Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish.
   
8. Repeat the step for another one. 

Enjoy Delicious Pati-Shapta.

NOTE: These delicious Pathi-Shaptas can also be enjoyed by adding these to a freshly prepared liquid kheer and served cold.