Puffed rice patishapta with nolen gur coconut and cream cheese filling recipe

Patishapta is a staple dessert prepared during Makar Sankranti/Poush parbon. I have given an interesting twist to it by adding cream cheese to the filling. The crepe has been prepared using puffed rice flour instead of plain rice flour.

Prep time:
30mins

cook time:
30mins

serves:
12

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Flour 1 cup

Flour

Description

Flour is a fine powder obtained from cereal grains like wheat, barley, corn, rye and rice. It is ...

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Puffed Rice 1/2 cup

Puffed Rice

Description

Puffed Rice is formed when rice kernels are heated under high pressure along with steam. The ...

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Sugar 1/2 cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Pasteurized Full Cream Milk 1 cup

Pasteurized Full Cream Milk

Description

Pasteurized full cream milk is milk that has undergone process of pasteurization. This proc ...

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Coconut Milk Powder 1/4 cup

Coconut Milk Powder

Description

Coconut milk powder is a milky, fine white powder which is made by drying coconut cream. It produ ...

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Edible Vegetable Oil (Sunflower) 2 tablespoon

Edible Vegetable Oil (Sunflower)

Description

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Fresh grated coconut 1 cup

Fresh grated coconut

Description

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Nolen gud 1/2 cup

Nolen gud

Description

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Cream Cheese 3/4 cup

Cream Cheese

Description

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Milkmaid 200 grams

Milkmaid

Description

Milkmaid is condensed milk. Condensed milk is cow's milk from which nearly 60% water has been ...

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Details

Vegetarian

Level : Moderate

Cuisine : Fusion

Course : Dessert

Allergy Information

- Contains all purpose flour.

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Recipe Notes

Fold the patishapta gently to prevent from breaking apart.

Ingredients For Puffed rice patishapta with nolen gur coconut and cream cheese filling recipe

Dry flour for dusting 1 cup

Flour

Description

Flour is a fine powder obtained from cereal grains like wheat, barley, corn, rye and rice. It is ...

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Murmura ( puffed rice ) 1/2 cup

Puffed Rice

Description

Puffed Rice is formed when rice kernels are heated under high pressure along with steam. The ...

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Suger 1/2 cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Pasteurized Full Cream Milk 1 cup

Pasteurized Full Cream Milk

Description

Pasteurized full cream milk is milk that has undergone process of pasteurization. This proc ...

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Powdered coconut milk 1/4 cup

Coconut Milk Powder

Description

Coconut milk powder is a milky, fine white powder which is made by drying coconut cream. It produ ...

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Edible Vegetable Oil (Sunflower) 2 tablespoon

Sunflower Oil

Description

Sunflower oil is made by pressing the sunflower seeds. It has light amber colour and used in cooking.

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Fresh grated coconut 1 cup

Coconut

Description

Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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Nalen gur 1/2 cup

Khejur gur

Description

What is kh ...

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Homemade cream cheese 3/4 cup

Cream Cheese

Description

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mawa made from nestle milkmade 200 grams

Milkmaid

Description

Milkmaid is condensed milk. Condensed milk is cow's milk from which nearly 60% water has been ...

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Methods

How to make Puffed rice patishapta with nolen gur coconut and cream cheese filling recipe

1. Firstly we will prepare the crepe/ patishapta batter. For this, grind the puffed rice into fine powder. Mix the all purpose flour, puffed rice flour, sugar and make a batter of flowing consistency using milk . Add water as per requirement. Rest the batter for 15 minutes.
2. Meanwhile, as the batter is resting , let's prepare the filling. In a pan, add the grated coconut and toss it over low flame for a minute or two . Add the nolen gud and mix properly.
3. Keep stirring till the jaggery is completely incorporated with the coconut and the mixture separates the pan. Finally add milkmaid and cream cheese, give it a mix till everything is well combined and switch off the heat.
4. Heat up a pan in medium flame and brush with oil. Pour a ladle full of patishapta batter at the centre of the pan and swirl in circular motion to make a thin and round crepe.
5. Place the stuffing in the centre of the crepe lengthwise. Fold the patishapta gently to a roll and continue till end. Seal the ends properly. Likewise, prepare the rest of the crepes.
6. For plating, place the coconut stuffing at the centre of the plate. Cut the patishapta into medium sized pieces and place above the coconut stuffing . Drizzle nolen gud before serving.