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Pati shapta Milk based

Pati shapta is yet another dish from the sweet crazy Bengal. It is basically rice flour based crepes, with a filling of coconut and khoya. This mouth watering dish is specially prepared during Poush Parbon, the festival marking the harvesting season. The festival is also celebrated in rest of North India as makar sankranti. Pati Shapta is basically a dish from the family of pithe, which are generally made in bengal during the festival of makar sankranti. The basic ingredients of pithe are the agrarian products of bengal such as coconut, rice, etc.

Pati sapta consists of two parts, the outer crepe and the inner filling. For making the filling, you will require 3 cups grated coconut, 1 cup sugar, 12 oz khoya. For making the crepe batter, the ingredients are 3 cups maida, half cup semolina and 1/4 cup rice.

Move the fresh grated coconut in a pan and mix 1 cup of sugar in it. Now put on the flame and over medium flame, add the khoya. Keep on cooking till the mix is brownish in color. To make the outer crepe, mix together the maida, sooji and rice flour. Make a batter having the consistency of a pancake batter by adding milk in it. Now make pancake like crepes in a flat frying pan. In the middle, add the stuffing and make a roll. Add some condensed milk over it and serve.

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