Dessert, The Nolen Gur Series, Uncategorized
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The Nolen Gur Series : Part I ~ Patishapta

dsc_0120Patishapta is the Bengali answer to a French Crepe. Unlike savory crepes, Patishapta is always sweet and is smaller in diameter. It has a sweetened coconut or a fudgy sweet cheese filling. So I can rightfully call this recipe ‘Crepes with Coconut and Jaggery’. 

This is my first recipe for The Nolen Gur Series. As mentioned in my previous blog post on Nolen Gur, I made this traditional Bengali dessert to celebrate the Indian Festival of Harvest. Today was Poush Sankranti or the day that marks the end of the month of ‘Poush’ and is also celebrated as the day of harvest in Bengal (eastern India). Every state in India has their way of celebration but an overarching similarity is seen in food. Desserts are made using flour, milk, ghee (clarified butter), and sugar or jaggery.

In Bengal, Nolen Gur is the star ingredient. This date palm jaggery is only found in Bengal and is everyone’s favorite during this season. You can read more on Nolen Gur here.

As a child, I have always watched my mother make three desserts or sweets during this time of the year. My mother was a professional with a 8-6 job. Even then, to make desserts with Nolen Gur she would try to come home a bit early from work that day and spend the rest of the evening in the kitchen. I would stay beside her to watch. She would always start with Patishapta, and so did I.

Patishapta has two parts to it, the crepe and the filling.
(Please note that you can adjust the amount of sweetness you prefer by adding or reducing the amount of sugar and condensed milk.) 

Ingredients you will need:
For the Crepe batter:
2 cup maida or all-purpose flour
3 cups milk
½ cup suji or semolina
½ cup granulated sugar

For the Filling:
1 cup coconut, dessicated or freshly grated
1 cup nolen gur
1 tbsp condensed milk

Method of cooking:
1. Mix together the batter ingredients very well. Cover and keep aside for an hour.
2. For the filling, firstly, heat a pan on medium high flame. Once hot, reduce to medium and add the dessicated coconut. Stir and cook for a few mins or until the coconut seems cooked by turning light brown. Add the nolen gur at this point. Cook well for 5-7 mins stirring continuously or until it’s dark brown. Before removing from the heat add condensed milk, give it a good stir and let all 3 ingredients mix and marry well. The condensed milk will give it a sticky consistency. You may add or reduce the amount depending on taste. Once you see that the mix is sticking to the spatula, you know your filling is done. Remove from heat and let the temperature come down a bit.
3. Take a frying pan, soak a part of a paper towel in oil and rub it on the pan lightly to grease it and bring it to heat. Once hot, add 4-5 tbsp of batter and swirl the pan, evenly spreading the batter on the base. Cook until edges are brown.
4. Add the filling (1-2 tsp) to one side of the crepe and start rolling the crepe from that side. Press the wrapped crepe lightly with the spatula and flip. They will look like slightly flattened wrapped crepes. They’re ready to be served hot or cold.
Date Palm Jaggery, Nolen Gur, Nalen Gurer Patishapta Recipe
Date Palm Jaggery, Nolen Gur, Nalen Gurer Patishapta RecipeDate Palm Jaggery, Nolen Gur, Nalen Gurer Patishapta RecipeDate Palm Jaggery, Nolen Gur, Nalen Gurer Patishapta RecipeDate Palm Jaggery, Nolen Gur, Nalen Gurer Patishapta RecipeThis dessert is easier to make than it looks! If you can get your hands on Nolen Gur or any jaggery for that matter, try this delightful crepe dessert. You’ll love it.

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3 Comments

  1. Pingback: The Nolen Gur Series : Part II ~ Naarkel Naru – An Artsy Appetite

  2. Pingback: Noler Gur Series : Part III ~ Paayesh (Rice Pudding) – An Artsy Appetite

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