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Patisapta Mix Powder
Patisapta Mix Powder
Regular price
Rs. 199.00
Regular price
Rs. 349.00
Sale price
Rs. 199.00
Unit price
per
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Patisapta is a popular Bengali dessert that is often made during festivals, especially during the festival of Makar Sankranti. It is a type of thin crepe or pancake that is filled with a delicious mixture, typically made with khoya (reduced milk), coconut, jaggery (a type of unrefined sugar), and sometimes flavored with cardamom.
The Patisapta mix refers to the batter used to make the thin crepes. Here's a basic description of the Patisapta mix:
Ingredients:
1. **All-purpose flour (Maida):** It forms the base of the batter and gives the crepes a soft texture.
2. **Semolina (Sooji/Rava):** Adds a slightly grainy texture to the crepes and helps in binding.
3. **Rice flour:** Enhances the crispiness of the crepes.
4. **Milk:** Used to make a smooth batter.
5. **Water:** To adjust the consistency of the batter.
6. **Cardamom powder:** Adds a fragrant and aromatic flavor.
7. **A pinch of salt:** Balances the sweetness and enhances overall flavor.
Instructions:
1. **Mix dry ingredients:** In a mixing bowl, combine all-purpose flour, semolina, rice flour, and cardamom powder. Mix well.
2. **Make a batter:** Gradually add milk to the dry ingredients, stirring continuously to avoid lumps. Add water as needed to achieve a smooth, pourable consistency. The batter should be thin, like that of a crepe.
3. **Rest the batter:** Allow the batter to rest for a while, usually 15-20 minutes. This helps the flours to absorb the liquids and results in better texture.
Now, with the Patisapta mix ready, you can proceed to make the crepes. Heat a pan, pour a ladle of batter, spread it thinly, and cook until both sides are golden brown. Fill the crepes with the khoya and coconut mixture, roll or fold them, and serve. Patisapta is often garnished with chopped nuts and drizzled with jaggery syrup for added sweetness. It's a delightful dessert enjoyed by many during festive occasions.
The Patisapta mix refers to the batter used to make the thin crepes. Here's a basic description of the Patisapta mix:
Ingredients:
1. **All-purpose flour (Maida):** It forms the base of the batter and gives the crepes a soft texture.
2. **Semolina (Sooji/Rava):** Adds a slightly grainy texture to the crepes and helps in binding.
3. **Rice flour:** Enhances the crispiness of the crepes.
4. **Milk:** Used to make a smooth batter.
5. **Water:** To adjust the consistency of the batter.
6. **Cardamom powder:** Adds a fragrant and aromatic flavor.
7. **A pinch of salt:** Balances the sweetness and enhances overall flavor.
Instructions:
1. **Mix dry ingredients:** In a mixing bowl, combine all-purpose flour, semolina, rice flour, and cardamom powder. Mix well.
2. **Make a batter:** Gradually add milk to the dry ingredients, stirring continuously to avoid lumps. Add water as needed to achieve a smooth, pourable consistency. The batter should be thin, like that of a crepe.
3. **Rest the batter:** Allow the batter to rest for a while, usually 15-20 minutes. This helps the flours to absorb the liquids and results in better texture.
Now, with the Patisapta mix ready, you can proceed to make the crepes. Heat a pan, pour a ladle of batter, spread it thinly, and cook until both sides are golden brown. Fill the crepes with the khoya and coconut mixture, roll or fold them, and serve. Patisapta is often garnished with chopped nuts and drizzled with jaggery syrup for added sweetness. It's a delightful dessert enjoyed by many during festive occasions.
