Patishapta Pitha

Total Time

40 Minutes

Servings

Products used

Ghee

Step 1

In a bowl, combine 1 cup rice flour, ½ cup all-purpose flour, ⅓ cup Aarong Dairy Full Cream Milk Powder, ½ teaspoon salt, and ½ cup liquid date palm jaggery. Gradually mix in just enough water to create a smooth, thin, and lump-free batter. Set aside.

Step 2

In a saucepan over medium heat, combine 1 cup of water and 1 cup of Aarong Dairy Full Cream Milk Powder, whisking well to bring the mixture to a warm simmer.

Step 3

Once the milk mixture is hot, add ¼ cup semolina and 2 tablespoons of ghee. Stir continuously over medium-low heat to prevent any lumps from forming. Keep stirring until the mixture thickens into a soft, cohesive filling. Turn off the heat, stir in jaggery to taste until fully dissolved, and set it aside to cool.

Step 4

Brush a non-stick pan lightly with a touch of extra ghee and place it over medium heat. Pour a ladleful of the prepared batter onto the pan and swirl it around swiftly to spread it out evenly into a thin circle.

Step 5

Place a spoonful of the cooled kheersa filling along one edge of the crepe, then gently fold it lengthwise into a tight roll. Lightly fry both sides until just golden, remove from the pan, and serve warm.

Ingredients

For the Crepe Batter-

11. Rice flour: 1 cup, 2. All-purpose flour (maida): ½ cup 3. All-purpose flour (maida): ½ cup
2All-purpose flour (maida): ½ cup
3Aarong Dairy Full Cream Milk Powder: ⅓ cup
4Liquid date palm jaggery (khejurer gur): ½ cup
5Salt: ½ tsp
6Water: As needed (to adjust batter consistency)