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).
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| Recipe Of Patishapta |
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| 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.
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.
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