bengali kheer narkel nolen gurer patishapta pitha(pithe) recipe

Patishapta pitha recipe – bengali kheer narkel nolen gurer patishapta pitha(pithe) recipe at home with step by step pictures. Patishapta is one of the most popular bengali sweets or dessertsin West Bengal and Bangladesh prepared at Makar Sankranti or Poush Parbon festival.

Prep time:
25mins

cook time:
30mins

serves:
7

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Rice Flour 1/2 cup

Rice Flour

Description

Rice flour is a form of flour which is made from finely milled rice. It is different from ri ...

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Water 1/2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Maida 1 cup

Maida

Description

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Milk 1 cup

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Patali as required

Patali

Description

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Grated Coconut 1 cup

Grated Coconut

Description

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Nolen gud as required

Nolen gud

Description

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Khoya 1/2 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Ghee 3tbsp

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients For bengali kheer narkel nolen gurer patishapta pitha(pithe) recipe

Rice Flour (Rajdhani) 1/2 cup

Rice Flour

Description

Rice flour is a form of flour which is made from finely milled rice. It is different from ri ...

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Warm Water 1/2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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All purpose flour or maida 1 cup

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Milk 1 cup

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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crushed Patali gur or sugar(optional) as required

Khejur gur

Description

What is kh ...

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Gratted 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 as required

Khejur gur

Description

What is kh ...

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Mawa 1/2 cup

Khoya

Description

Khoa is dried evaporated milk solids made by thickening milk through heating. It is white in ...

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Ghee or oil for deep frying 3tbsp

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make bengali kheer narkel nolen gurer patishapta pitha(pithe) recipe

1. First, take 1/2 cup of rice flour(homemade/store bought) in a bowl and mix it with 1/2 cup of water. Stir the mixture for 2-3 mins to mix it well.Then mix 1/2 cup of milk with the rice flour mixture and stir it continuously to make a thin lump-free batter.Cover it and leave it for 15 mins
2. After 15 mins of soaking, start to add 1 cup of maida or flour with this mixture in 2-3 batches.At this moment take 1/2 cup of more milk and start adding to the mixture until making a perfect batter with soaked rice flour and 1 cup of maida.
3. Don’t stop stirring the batter in this stage as we need a smooth perfect batter(without any lump).The Batter should not be too runny or too thick, the consistency of this batter must be medium.
4. Here I’ve divided the batter into two bowls, in one bowl I’ve added 2 tbsp of nolen gur or patali gur and stirred it well till the gur melts down. On the other bowl, I didn’t add anything. If you want to make the whole batter sweet, then add 4 tbsp gur or sugar to it and mix it well.
5. Our pitha batter gets ready, now cover the two bowls for using it later.
6. Place a pan on medium heat, add 2-3 tbsp ghee or clarified butter, then add 1 cup of grated coconut( narkel kora) to it. Sauté it for 1-2 mins.Then add 3/4 cup of crushed or grated patali gur or khejur gur to it. Mix it well.Cook the mixture, till the gur almost melts down.
7. When the gur melts down then immediately add 1/2 cup of grated khoya kheer/Mawa to it and mix it nicely.Continuously stir the mixture. Instead of khoya, you may add dudher shor or malai too
8. When all ingredients are mixed with each other, then add 1/2 tsp of cardamom powder to the mixture. Mix well.This filling must not be dry, which means moisture should remain, so don’t cook it much, Then turn off the heat. Pithe filling is ready.
9. Take a tawa or skillet, make it hot, and brush little ghee in it. Remove excess ghee with a paper towel
10. Use a round shape ladle to put the batter on the skillet and then start moving the ladle in a circular way to make a round-shaped pancake with it.After getting your desired shape of a pancake, let it cook.When the bubbles start appearing on the pancake and it starts to get dry.Then place the fil
11. on the right side of the pancake and start to roll it out with the help of a spatula.After rolling out, brush the pancake with ghee(both sides) and little fry it from both sides for a maximum of 30-40 secs.
12. Our favorite bengali patishapta pitha(patishapta pithe) is ready, serve this dessert hot or when comes to room temperature with nolen gur or khejur gur.