Bengali Cuisine - Patishapta

Ingredients

Flour: 120 gms

Rice Flour: 60 gms

Sodium Bicarbonate: 1/8 teaspoon

Milk: 250 ml

Ghee

Fresh Coconut: 100 gms

Sugar: 100 gms

Thickened Milk: 100 gms or Condensed Milk: ½ cup

Nuts and Raisins

Method of Preparation

Prepare a flour batter by mixing flour, rice flour and sodium bicarbonate with milk. Leave it for half an hour. In a pan, stir a mixture of coconut, sugar and milk until they adhere together to form a soft moist mass. Once it is done, set aside the mixture and allow this filling to cool down. Next put 6-inch frying pan on fire to heat and then grease it with a small quantity of ghee. Spin around the pan so that the surface is properly coated with hot ghee. Drop two tablespoons of batter and swirl pan around to coat properly with batter. Allow batter to cook until the color changes to golden brown. Spread the filling (mixture of coconut, sugar and milk) on one end of Patishapta and roll over to the other end. The prepared roll is served cold or hot.