Gurer Patishapta with Coconut Filling
Gurer Patishapta with Coconut Filling is a delicious Bengali dessert recipe that is made during Makar Sankranti. This is made with Noen Gur and stuffed in with a Coconut Filling
Equipment
- pan
Ingredients
For the Crepes
- 1 cup Maida (Whole Wheat Flour)
- ½ cup Sooji (Semolina)
- ¼ cup Moong Dal (Green Gram Dal) soaked
- ½ cup Nolen Gur
- 1 cup Milk
- ½ cup Refined Oil for frying
For the Coconut Filling
- 1 Tbsp Ghee
- 1 cup Desiccated Coconut
- 1 cup Powdered Sugar
- ½ cup Reduced Milk *(see replacements in notes below)
Garnish
- Condensed milk
- chopped Cherries & dry fruits optional
Instructions
- To make the Patishapta Batter, take all the ingredients in a bowl. Add the Nolen Gur and stir to make a lump-free and smooth batter. Cover & Keep it aside for 30 minutes to 1 hour.
- Put ½ L of milk to reduce in a wok. Allow it to reduce down and thicken, over medium-low heat, stirring over regular intervals. It should take about 20 minutes to reduce the milk to half.Or, skip this step and use Grated Khoya or Condensed Milk in its place.
- To make the filling, heat Ghee in a pan. Add the desiccated Coconut and Powdered Sugar. Allow it to cook over medium-low heat until the coconut turns light brown in color and you have a sticky mixture ready.Add the Reduced milk or Khoya at this point and stir to combine. Cook until all the water has evaporated and the filling is dry and sticky.Take it out in a plate and allow it to cool down to room temperature.
- Brush some oil in a Tawa. As the Tawa gets heated, add the Batter in the center and spread it around the edges. Add the Filling in the center in the form of a cylinder. As you start to see bubbles popping out of the crepe, slowly fold the edges and turn it carefully.Fry until both sides get light golden brown in color.
- Serve with more Condensed milk drizzled on top. Decorate with chopped Cherries and dry fruits if desired.
Video
Notes
- Skip reducing the milk and replace it with grated Khoya or Condensed Milk.