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Cranberry Patishapta Recipe

Delish in every bite, these patishaptas are filled with cranberry and coconut. The addition of cranberry to the traditional coconut filling gives a dash of tanginess. This is my fusion recipe with a twist. These sweet and sour patishaptas will definitely take your taste buds to a next level.

  • Prep time:
  • 10mins
  • cook time:
  • 40mins
  • serves:
  • 6

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Allergy Information

  • - Nil

Recipe Notes

1. The batter should be neither thick nor very thin in consistency. 2. Keep on stirring and scraping the sides of the pan on low flame while making the filling to avoid the mixture from sticking on the sides.

Tags

  • #RegionalDishes #contest161
Ingredients

Ingredients For Cranberry Patishapta Recipe

Methods
  • 1. Take a mixing bowl, and prepare the batter by adding all purpose flour, semolina and rice flour.   
  • 2. Whisk with a pinch of salt until it's smooth. Keep aside for half an hour.
  • 3. Boil cranberry in water. Mash the cranberries.
  • 4. Add grated coconut with sugar and place it over low flame.
  • 5. Add khoya and keep stirring. Cook till it leaves the sides of the pan.
  • 6. Now heat a non-stick pan. Brush little oil and put a ladle of batter and form  a thin circle.
  • 7. Put two tablespoons of the coconut jaggery filling lengthwise on one side of the crepe. Start folding the patishapta from one side with a spatula.
  • 8. Mouth watering cranberry patishapta is ready. Serve hot or cold.

Products used in Recipe

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