Poila Boishakh ushers in the Bengali New Year with cultural rituals and celebratory meals shared with family, where beginning the year with something sweet is considered auspicious. Malai Patishapta Pitha, soft rice flour crêpes filled with a rich coconut mixture and finished with luscious malai, is a festive favourite that beautifully captures the indulgence and warmth of Bengali New Year celebrations.
Ingredients
1 liter milk
1 tsp cardamom pdr
2 cups palm jaggery
1 bowl grated coconut
50 gm khova/ mawa
1 tsp cocoa powder
1 cup maida
2 tsp semolina/ suji
1/4 cup rice flour
A pinch of salt
1 tsp ghee
1 tbsp oil
Method
In a vessel, boil milk. Once done, divide the milk into 2 equal portions.
Take half the milk in the same vessel, add cardamom powder and roughly half of jaggery to it.
Boil it for another 10 minutes and the rabdi is ready.
Heat 1 tsp ghee in a pan and add grated coconut, cardamom powder and jaggery. Stir it constantly to prevent lumps.
After few minutes add khova and milk. Cook it for few more minutes.
When the mixture starts to leave the sides of the pan, switch off the flame. The stuffing is now ready.
Take a bowl, add maida, semolina, rice flour, salt & enough water to make a thin batter.
Take a bowl from this batter and add cocoa powder to make a design.
Now brush oil in a flat pan/ tawa and make some dots with coco batter. Fry it for 10 seconds.
Then pour white batter over it and cook it for another 30 seconds.
When it looks dry, put some coconut khova mixture in the center of the pitha, roll / fold it. Shallow fry both sides.
Now take a serving bowl, put the pitha in it & pour the rabdi over it.
Serve it chilled.
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