Makar Sankranti is known as Poush Sankranti in Bengal and various types of Pathishapta, Pithe Puli and Payesh are cooked and eaten to celebrate the Makar Sankranti.
Among this Pathishapta Pitha is a very popular and traditional Bengali sweet roll with a filling inside.
The pancake is stuffed with the filling; made with coconut, khoya and date palm jaggery and the pancake is of rice flour and milk. This Indian cuisine tastes mild but very tasty.
I have fond memories of enjoying Pathishapta Pithe during Poush Mash followed by my birthday. My Mom use to make it almost every weekend or for any upcoming guest during winters. This is served on many auspicious occasions.
It is a yummy and super scrumptious dessert recipe and everyone at your home will like this for sure. Enjoy with warm tea.
For the Pathishapta
- ½ cup refined flour
- ½ cup rice flour
- 1 cup milk
- Oil or Ghee, to cook the pathishapta
For the Filling:
- ½ cup grated coconut
- 1 cup Khoya/ Mawa
- 3-4 tbsp. date jaggery
- 2-3 green cardamom
For the Filling:
- In a deep pan mix grated coconut, khoya with jaggery and place it on a low flame, add little milk if the filling becomes too thick.
- Add the cardamom in it and keep stirring the mixture. Make sure it gets sticky.
- Keep aside to cool.
For the Pathishapta:
- In a bowl, take refined flour, and rice flour.
- To this add milk. Mix it without making any lumps. Keep the mixture for half an hour.
- Now, heat the non-stick pan. Put little oil.
- Gently pour a thin layer of the mixture on it and spread it quickly with the ladle.
- Put the filling lengthwise at the center and gently roll it.
- Wait until the color is light brown.
- You can pour condensed milk and eat to make it more delicious.