...Patishapta...Recipe- INGREDIENTS-

FOR THE CREPE-

75 g maida (flour)

30 g sooji (semolina)

10 g rice grains

280 g milk

¼ tsp salt

30 g sugar

5 g ghee (for greasing)

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FOR THE KHEER (FILLING)-

1.5 kg milk

65 g sugar

1 tsp maida (flour)

METHOD-

STEP I—MAKE THE CREPE BATTER-

Add the rice grains to an electric grinder and blitz them to a fine powder. You now have rice flour.

In a mixing bowl, add the maida (75 g), sooji (30 g), rice flour (10 g), sugar (30 g), salt (¼ tsp), and milk (280 g).

Mix the ingredients together till they are more or less combined. Do not over-mix or your crepes may turn out chewy.

Cover the batter and set it aside to rest, for 2 hours. This will allow time for the sooji to swell up and the sugar to melt.

While your batter is resting, prepare the kheer, which will form the filling for our patishapta.

STEP II—MAKE THE KHEER-

Take 1.5 kg milk in a heavy-bottom saucepan and set it to boil.

Once bubbling, stir in 65 g sugar.

Keep boiling the milk, while stirring it continuously, for about 90 minutes.

During this entire time, the pot should be on medium to low heat.

At regular intervals of 3–4 minutes, be sure to scrape the solids from the bottom and sides of the pot, and incorporate them into the boiling milk. This step, as well as the previous one, is crucial. We don’t want our kheer to burn at any point.

Once the milk has thickened such that when you lift some of it on your spoon and drop it, it falls in clumps, make a paste of 1 tsp flour and 1 tbsp milk.

Add this paste to the pot. Stir and cook for another 5 minutes.

Allow the kheer to cool before proceeding to the next stage.

STEP III—MAKE THE PATISHAPTA-

Divide the kheer in equal portions of 22 g each.

Give your batter a quick stir till it is uniform.

Now, set a non-stick pan on medium-low flame and allow it to heat up completely.

Once the pan is hot, smear it with a very, very light coating of ghee(remember, we are already using a non-stick pan).

Using a ladle, take about 25 g of the batter and drop it in the centre of the pan.

Swirl it around gradually to form a thin crepe, about 12 cm in diameter.

Roll a portion of the kheer between your palms to form a log (about 8 cm long), and flatten it with your fingers.

Place it at one end of the crepe and start folding the crepe into a roll, with the help of a spatula. [Note that we are cooking only one side of the crepe.]

Transfer the patishapta from the pan to a plate and proceed making the rest. These can be eaten hot, or they can be cooled and stored in the refrigerator for up to 7 days. Thank you. Enjoy.