Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, spinach patishapta crepe/pancake with khoya coconut filling. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
A Bengali sweet dish recipe,Patishapta (pancakes with coconut filling) is easy to prepare and a must have during festivals and winters. Allow batter to set and cook till the pancake is turning slightly brown. With a teaspoon, spread the coconut filling half-an-inch wide across the pancake at one end.
Spinach Patishapta Crepe/Pancake with khoya Coconut filling is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Spinach Patishapta Crepe/Pancake with khoya Coconut filling is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook spinach patishapta crepe/pancake with khoya coconut filling using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spinach Patishapta Crepe/Pancake with khoya Coconut filling:
- Make ready Ingredients for the Patishapta-
- Make ready 1 cup refined flour
- Get 1/2 cup semolina/suji
- Make ready 1/4 cup rice flour
- Get 1 cup milk
- Get 1 tsp oil for cooking
- Prepare For the filling-
- Take 2 cups grated coconut
- Take 1 cup patali gud
- Get 1/4 cup khoya kheer
The festival of rice harvest in Bengal, 'poush Ingredients in Patishapta Recipe: Thin crepes made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling. Sometimes coconut is combined with khoya/thickened milk, or only khoya or thickened milk is used. The patishapta may be drizzled with The coconut filling is sometimes sweetened with gur/jaggery (unrefined cane sugar).
Instructions to make Spinach Patishapta Crepe/Pancake with khoya Coconut filling:
- Method for the filling- In a wok mix grated coconut,patali gud/ date palm jaggery, khoya kheer & place it over low flame.
- Keep stirring the mixture till it gets sticky.Keep aside to cool.The process will take 15-20 mints.
- For the Patishapta- Take the refined flour, suji/ semolina & rice flour in a bowl.Add milk,spinach puree & mix carefully avoiding making any lumps.
- Heat a little oil in a nonstick pan by brushing.Pour a thin layer of the batter on it & spread it quickly with a ladle.
- Place the filling lengthwise at the centre of it & fold the patishapta.
- Serve the delicious Patishapta with khoya kheer & enjoy.
The jaggery imparts a very nice flavor and a lovely burnt brown color. See great recipes for Patishapta, Patishapta (Bengali Traditional Dessert) too! #new As one of the traditional Bengali delicacies, PATISHAPTA is a pancake-like recipe mostly prepared during winters. They're a great low-carb alternative to Sweet, but not too sweet, and with a subtle taste of coconut. Patishapta is a delicious Bengali Pancake stuffed with Jaggery flavored Coconut. These sweet Banana Spinach Pancakes are a favorite when you're looking to boost nutrition in a favorite breakfast option.
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