Recipe Of Patishapta

Recipe Of Patishapta

Recipe For Patishapta :

• 1 cup flour/maid
• 1/4 cup rice flour
• 1/2 cup semolina/sooji
• 2 cups milk. 

 For the filling :

• 2 cup grated coconut
• 2 tbs sugar
• 3 to 4 Cardamoms.

Oil to fry the Patishapta.

Method :

• In a bowl add all the ingredients for the crepe/patishapta and mix well,so that no lumps are formed.
• keep the mixture aside,and meanwhile prepare the filling.
• For preparing the filling,take a wok or a pan and add the grated coconut, keep stirring it on low flame for at least 10 mints. Now add the sugar and continue to stir till the color changes and your mixture became sticky.
• switch off the flame and keep it aside to cool.
• Take a non stick pan and put oil,spread the oil evenly all around the pan,then pour a thin layer of the crepe/patishapta mixture on it spread it quickly on pan.
• Now put the filling in the center and roll the crepe/patishapta.Wait till the color becomes light brown.
• Ladle them on a flat dish or plate. 

Patishapta has many versions too like many prefer to add khoya and date jaggery for the filling,it can also be served with condensed milk or kheer. What I made is the simple and the basic version of this sweet and it takes around 45 mint to an hour to cook. So enjoy your winter and wish everyone a Happy belated Makar sankranti.

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Recipe Of Notun Gurer Payesh/Indian Rice Pudding

 Ingredients :

• 1/3 Cup Rice - Gobindo Bhog Chal/Any Other Fragrant Rice.
• 2 ltrs Whole Milk.
• 3/4 Cup Jaggery/Notun Gur/Date Palm Jaggery.
• 2 to 3 Cardamoms 
• Handful of Cashews and Raisins 
• 2 to 3 Bay leaves

Recipe Of Notun Gurer Payesh/Indian Rice Pudding

 Method :

• Wash and soak the rice in water for 15 mints
• Mean while in a thick bottom pan,boil the milk,stirring continuously, after 2 mints add the bay leaves and the cardamoms.
• Once the milk starts to thicken,add the rice. At this stage you have to be very careful as the dish may spoil if it get burnt,so to avoid this you have to stir continuously on low to medium heat.
• When the rice is cooked add the Jaggery and mix it nicely,let it boil for the couple of minutes.
• Check the sweetness of the dish,if you want to add some more jaggery you can do that or else add those cashews and raisins and switch off the flame
• Allow it to cool down for sometime and then serve. 

Recipe Of Notun Gurer Payesh/Indian Rice Pudding

Twilight melted away,majestic sunrise, red orange glow sleeping over the horizon as if the light itself was being poured from a molten sun. Powerful rays floods over the landscape lighting every blade of grass,shinning from each leaf. The morning wasn't gray but soothing lavender and brilliant amber,the colors merged into neon pink and peach.Colors spread across the sky announcing the new day. The night before was as memorable as every year, neighbors , friends and family all sitting across the fire singing, dancing , playing, chatting,enjoying bonfire and barbeque's all in one night was too much to handle, but this is how we used to celebrate Urukha in Assam. It was probably 8 in the morning when I heard my name from a distance    I opened my eyes it was aunt S calling for breakfast.Yes the day has come,it was 15th Jan the day as we all call it Sankranti and in Assam its Bhogali Bihu or Magh Bihu which marks the end of harvesting season . The festival is marked by feasts and bonfires. Aunt S was ready with her breakfast table which consist of Pithas (rice cakes),special coconut ladoos ,cheera with doi or cream ( puffed rice with Yogurt or cream),akhoi guri and different kind of hand made sweets. After an elaborate breakfast it was time to get ready for lunch,for which we have to go aunt G's house. Aunt G used to prepare authentic Assamese lunch which had traditional   khar,couple of dals,patodiya mach ( steam fish) and of course Pithas.

This was not the end of our feast,my parents selected a perfect date to marry....that's right they got married on 15th of jan which means the fest has to end in our house with dinner.Post lunch I used to rush back home to help my mom.Wow even when today I think about those days I just cant stop blushing. Those incredible moments has became memories now.Though I cant give my family those wonderful moments but I definitely try to maintain the tradition by making some seasonal sweets like narus and pithas at home.

Assamese sweets are generally low in fat and calories while remaining high on flavors,texture and taste. Pitha which is most commonly made on occasions are made from the batter of rice flour or wheat flour and filled with grated coconut , sesame seeds etc. Laru or Naru is something which is made from puffed rice,flattened rice,grated coconut,rice flour and sesame seeds are very popular.

Today I made coconut naru from grated coconut and sugar.This is one recipe which is commonly made and is popular with Bengalis as well as Assamese people.

Recipe Of Narkel Naru

Ingredients:

• Grated Coconut 2 cup
• Sugar 11/2 cup
• Cardamom powder

 

Recipe Of Narkel Naru

Method :

• In a pan take two cups of grated coconut and sugar and stir continuously till the color changes,slowly you will notice that the mixture is getting sticky,keep stirring on low flame. The longer you cook the naru/fudge will be harder.So adjust your cooking time according to your taste.
• Once the mixture is ready sprinkle some cardamom powder and ladle down the mixture.
• Start making small snow balls out if this mixture.
• Don't forget to keep this naru in a air tight container.  

Recipe Of Narkel Naru

  

Recipe Of Narkel Naru