Name: Pati Shapta Pithe in Rabri - Traditional Bengali Dessert recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Ingredients: 1/2 cup rice flour (makes around 7); 1/2 cup jowar flour; 1/4 cup bajra flour; 2 tbsp. powdered cashew powder; 2 tbsp. sugar; 1/4 tsp. cardamom powder; milk as required to make the batter; Filling -; 1 tbsp. ghee; 1/2 cup fresh grated coconut; 1 cup khoya / milk pedas, crumbled; 1/4 tsp. cardamom powder; 1 tsp. kewra water; 1/4 tsp. cardamom powder; sugar to taste; oil / ghee to grease the pan; Rabri -; 1/2 litre full cream milk; 2 tbsp. sugar; 1 tbsp. chopped pistachios; pinch of saffron; 1 tsp. rose water

ABOUT Pati Shapta Pithe in Rabri - Traditional Bengali Dessert RECIPE

This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes stuffed with a filling of grated fresh coconut and khoya. I took the liberty of adding some powdered cashewnut for some added flavour. There are many varieties of Pithe made during this occasion. Traditionally, khejurer Gur (Date Palm Jaggery) is used in this recipe, but it can be substituted with plain sugar. They can be had as it is or served, drizzled with some rabri over it.

Ingredients Serving: 3

1/2 cup rice flour (makes around 7)
1/2 cup jowar flour
1/4 cup bajra flour
2 tbsp. powdered cashew powder
2 tbsp. sugar
1/4 tsp. cardamom powder
milk as required to make the batter
Filling -
1 tbsp. ghee
1/2 cup fresh grated coconut
1 cup khoya / milk pedas, crumbled
1/4 tsp. cardamom powder
1 tsp. kewra water
1/4 tsp. cardamom powder
sugar to taste
oil / ghee to grease the pan
Rabri -
1/2 litre full cream milk
2 tbsp. sugar
1 tbsp. chopped pistachios
pinch of saffron
1 tsp. rose water

Instructions

For the batter - mix together all the mentioned ingredients with required quantity of milk. Keep aside for 30 minutes. If needed add water to make the consistency a semi liquid batter of pouring consistency. Keep aside.
For the stuffing - Heat ghee in a non-stick pan and saute the coconut till it changes colour. Then add the khoya, cardamom powder, kewra water and sugar to taste.
Saute on a low flame till it is thick and starts to leave the sides of the pan . Switch off the flame and add the pistachios. Keep aside to cool.
Smear a non-stick tawa / griddle with a little oil / ghee and pour a ladleful of the batter. Spread it around by tilting the tawa. Add few drops of oil around the edges and let it cook for few seconds.
Add a heaped tbsp. of the filling lengthwise in the centre of the pancake and roll it over. Press it gently and take off the fire.
Make similar patishapta pithe with the remaining batter. Serve as desired. Another great option is to relish with some rabri drizzled over it for that ultimate sweet experience.
To make the rabri - Heat the sugar along with 1 tsp. of water till it caramelises. Then add the milk and simmer in a low flame till it thickens. Keep stirring at intervals. Switch off the flame and add the rose water.
Cut the pati shapta pithe in bite size pieces and drizzle some rabri over it. Serve, garnished with the chopped pistachios and saffron.

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