Patishapta—an authentic Bengali dessert for your sweet tooth2014-09-24
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
With Durga Pooja round the corner, and my mother-in-law over for a month.. we seem to be having a Bengali Food festival.
Plenty of delicious food is being churned out and every meal rounded off with some sweet chutney followed by some mishti (dessert).
Paati Shapta is one such recipe that is made very often in my husband’s family throughout the year, but especially for Sankranti.
For the uninitiated non-Bengali , this may sound like a very very curious word, specially since this dish is not commercially available outside Calcutta and is mostly made by the Hindu Bengalis of East Bengal, now Bangladesh.
But let me assure you, this delicate,coconut filled sweet is a true delight to eat and not difficult at all to put together.
The best part is that it can be made ahead! Also, this recipe is a timesaving shortcut that my mother-in-law uses.
So what are you waiting for? Try it!
Ingredients for the stuffing
Coconut, grated- 2 cups
Condensed milk- 1 cup
Cardamom- Elaichi powder
Ingredients for the cover
Fine Semolina or Suji- 1/2 cup
Milk- 1 cup + 1 cup
Plain flour (maida)- 1/2 cup
Method for the stuffing
Method for the cover and assembly
Instead of condensed milk, khoya and sugar can be used instead of condensed milk. Use equal amounts of Khoya and half the amount of sugar as the coconut.