Flavors & Spices of India: Popular sweet

Recipe of Patishapta

02:28

One country celebrating one festival in different names..One of my friend in Social media posted this one liner just before Makar Sankranti and it compelled me to appreciate the diversity of my country all over again. All 29 States, celebrate so many different festivals in their own ways with equal enthusiasm, and then often there are festivals which is common all over the Country but in different names, Makar Sankranti is definitely one of them.

Makar Sankranti is the celebration of harvest which take place every year on a fixed date i.e 14th January. No matter which state celebrate this day in what name,they all have one common cord and that is the food,which we Indians prepare for this occasion.' Til' or Sesame is the main and one of the common ingredient used in the preparations for Makar Sankranti. This tiny black and white seeds have special significance on this festival as it is considered as a symbol of immortality in Hindu mythology. This nutritious seeds are therefore worshiped by Hindus.

Various kinds of sweets are prepared in our homes to begin this auspicious day, from fini ( which is a popular Rajasthani sweets ) to various kinds of laddus and pithas. All are lined up for this day. The processes of making these sweets and then eating them with your family and friends,create some priceless memories, and they are so contagious that they will haunt you very year on this day,no matter which part of the world you go.

This year I was in no mood to prepare anything,but as the day approached my memories literally dragged me to the kitchen and I end up preparing the quintessential Bengali sweet/Pitha called Patishapta (though I haven't used any sesame seeds in this recipe).

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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Bengali misthi

Recipe Of Mishti Singara/Sweet Samosa

02:44

Samosa or Singara is a very popular savory snack in India. In Bengal we have two versions of this snack,one is the regular samosa where we use potatoes,peas,cauliflower and peanuts for the stuffing and the other is the sweeter version of this snack. The processes of Mishti Samosa or Sweet Samosa is similar to that of the popular samosas, only here the stuffing is of khoya /Kheer /Semolina and the final samosas are dipped into the sugar syrup.

Recipe Of Sweet Samosa

Ingredients :

2 Cups plain flour (Maida).
11/2 Cups Semolina / Khoya
5 - 6 Pcs of Sandesh/ 1 cup grated Coconut.
1/2 tbs Baking Powder
1 tbs Baking Soda
1 tbs Saunf.
Oil for frying and kneading.

For Sugar Syrup:

2 Cups Sugar.
1 Cups Water
4-5 Green Cardamom

Method : For The Syrup

For the Sugar Syrup,take a deep pan and add 2 cups of sugar and 1 cup of water,on medium flame and bring it to boil.
Boil the syrup till the sugar dissolve and then simmer to reduce the water.Ladle the syrup in a serving bowl and keep it aside.

For the filling :

Take a frying pan and dry roast the semolina ( suji ),add the crumbled sandesh or Khoya Kheer and keep stiring,add 3-4 tbs of sugar and lottle water to the mixture.
Add the cardamom powder and saunf and stir on low flame for 2-3 mints,switch off the flame and keep it aside.

For Preparing The Samosas :

Take a bowl and silt the flour and the baking powder,add 1 tbs of oil and warm water.
Kneed well until you get soft dough,cover the dough and keep it aside for 10-15 mints.
Make 8 - 10 round balls from the dough.
Roll out each balls into thin pancakes or like your regular puri/luchi, cut the pancakes into two halves.
With your hands give each half a shape of a cone and fill the cones with the sweet fillings, close the edges by using water on your finger tips.
Repeat the processes for making all the samosas.
Deep fry the samosas and dip them into the sugar syrup.
After 30 mints remove the samosas from the syrup and refrigerate it.
Enjoy your Sweet samosas.