Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spinach patishapta crepe/pancake with khoya coconut filling. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Spinach Patishapta Crepe/Pancake with khoya Coconut filling instructions Method for the filling- In a wok mix grated coconut,patali gud/ date palm jaggery, khoya kheer & place it over low flame. Keep stirring the mixture till it gets sticky. The maida batter is spread on a pan and cooked like pancakes. These pancakes are then filled with a sweet coconut mixture and rolled up.
Spinach Patishapta Crepe/Pancake with khoya Coconut filling is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Spinach Patishapta Crepe/Pancake with khoya Coconut filling is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook spinach patishapta crepe/pancake with khoya coconut filling using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Patishapta Crepe/Pancake with khoya Coconut filling:
- Take Ingredients for the Patishapta-
- Get 1 cup refined flour
- Make ready 1/2 cup semolina/suji
- Take 1/4 cup rice flour
- Take 1 cup milk
- Prepare 1 tsp oil for cooking
- Prepare For the filling-
- Make ready 2 cups grated coconut
- Take 1 cup patali gud
- Prepare 1/4 cup khoya kheer
It is the most desired Bengal sweet delicacy made during the month of January on the auspicious occasion of Poush or Makar Sankranti. The batter used for making the fine crepes is of white flour, semolina, and rice flour. For the filling, in a separate wok, grated coconut or khoya, with sugar or jaggery are placed over low flame. Milk and cardamom are then added to the mix for a fragrant touch.
Instructions to make Spinach Patishapta Crepe/Pancake with khoya Coconut filling:
- Method for the filling- In a wok mix grated coconut,patali gud/ date palm jaggery, khoya kheer & place it over low flame.
- Keep stirring the mixture till it gets sticky.Keep aside to cool.The process will take 15-20 mints.
- For the Patishapta- Take the refined flour, suji/ semolina & rice flour in a bowl.Add milk,spinach puree & mix carefully avoiding making any lumps.
- Heat a little oil in a nonstick pan by brushing.Pour a thin layer of the batter on it & spread it quickly with a ladle.
- Place the filling lengthwise at the centre of it & fold the patishapta.
- Serve the delicious Patishapta with khoya kheer & enjoy.
For the filling, in a separate wok, grated coconut or khoya, with sugar or jaggery are placed over low flame. Milk and cardamom are then added to the mix for a fragrant touch. Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill. Submit a Recipe Correction Heat a pan, take the coconut and sugar together,mix it well with a spatula, once the sugar melts add the khoya and cook until the mixture turns thick.
So that’s going to wrap it up for this exceptional food spinach patishapta crepe/pancake with khoya coconut filling recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
