Wish you all a “Shubho Noboborsho !”

Wish you a happy, prosperous and auspicious Bengali new year ahead.

For any celebration, sweets are essential, and each occasion inspires the creation of unique, healthy, innovative sweets and desserts. Bengal’s adorable patishaptas are one of the interesting lip smacking sweet which has an appeal of its own and can be presented in a countless number of forms indulging your foody fantasy in a true way. Patishapta is a traditional Bengali sweet that consists of a crepe made from rice flour, semolina and refined flour or sometimes only semolina and refined flour and filled with a sweet mixture and also sometimes paired with thickened milk smeared over top for an extra delight.

This time, we created this Black Rice Patishapta, using Manipur black rice, also known as “Chak-Khao”, which is a highly nutritious, aromatic, glutinous rice from the region of Manipur. This is a remarkable ingredient known for its fiber-dense, nutrient-rich, and high antioxidant properties. Chak Khao is abundant in anthocyanin antioxidants, iron, fiber, and protein, and is recognized as a superfood. Eating this rice enhances heart health, aids in weight management, regulates diabetes, and diminishes inflammation. This rice is especially high in antioxidants, specifically anthocyanins—the natural pigments responsible for its black hue. Anthocyanins are recognized for their ability to combat free radicals, lessen inflammation, and lower the risk of cancer. Therefore with so much of goodness in it , this rice can be an excellent choice for incorporating in your menu without a second thought. Consequently, these patishaptas not only excel in taste but also score high in overall nutritional value, making them a healthier choice over other forms of traditional patishapta. Also I noticed one thing while making that these patishaptas are quite easy to manage on tawa due to the glutinous property of the rice that aids in sealing the cracks if form during folding. Not only that they are also tastier as the rice has a beautiful mild aroma and softness due to its glutinous property. When hot this patishapta is slightly crisp on outside and soft on inside which is just absolutely delicious.

So, I cannot wait anymore to share the recipe of this amazing and extremely nutritious & healthy dessert on this poila baisakh. Do try the recipe below and share your own experiences in the comments. Shubho Nababarsha once again 🙂….

RECIPE:

Ingredients:

A) For the coat:

1. Black rice (soaked overnight in water} – 1 cup.
2. Semolina – 1/2 cup.
3. Refined flour (Maida) – 1/2 cup.
4. Sugar – 1 tsp.
5. Salt – A pinch.
6. Cardamom powder – 1/2 tbsp.
7. Rose Water – 1 tsp.
8. Baking powder –
9. Water –

B) For Kheer or reduced milk

1. Milk – 150 to 200 ml
2. Beetroot juice – 1/2 cup (for colouring)
3. Sugar – 4 tsp or as per taste.
4. Cardamom powder – 1 tsp.
5. Rosewater = 1 tsp.
6. Pistachio ( for garnishing) – A few.

Preparation:

A) For Kheer:

1. Boil milk in a pan by continuously stirring in over a low flame.
2. When the milk is reduced to almost half or little less, add the beetroot juice and sugar and keep stirring the mixture to blend everything nicely.
3. Add cardamom powder and rose water and bring it to boil over a low flame while continuing to stir.
4. Switch off the fame and bring down from the flame to let it cool. Your Kheer is now ready to serve.
5. Garnish with pistachio and keep aside.

B. For Filling:

1. Take the grated oconut in a pan over a low flame.
2. Add grated beetroot.
3. Take sugar in a pan with little milk or water just to disssolve the sugar.
4. Add grated coconut, grated beetroot, khoa and the remaining milk and mix everything together by stirring in continuously over a low flame.
5. When the mixture leaes the sides of your pan, add cardamom powder and mix again.
6. Switch off the flame and bring it down, your filling is now ready for use.

C. For the coat or patishapta:

1. In a grinder, grind the soaked rice with water to make a smooth paste.
2. In a mixing bowl, add1/2 cup of maida, 1/2 cup of semolina and 1/2 cup of black rice paste and mix.
3. Add sugar, salt, rose water, cardamom powder and baking powder to it.
4. Add the desired consistency of water to make a smooth, thick but runny batter without any lumps. (Note: The batter should not be too thick or too runny for ideal patishapta, as too thick batter may lead to a thick cosistency which can be difficult to fold and too runny batter may cause tearing of the coat).
5. Heat a greased and well-seasoned non-stick pan or tava on a low flame.
6. Brush some refined oil on the tava, when the tava is hot enough, add a laddle full of batter on the tava and spread it immediately in a round.
7. Let it cook for a while.
8. Take small amount of the filling and place it along one side of the round.
9. Switch off the flame for a while to prevent overcooking and start folding the pancake gently from that side, so that the filling can be easily enclosed within the roll.
10. Fold the pancake gently from one side enclosing the filling to form a tight roll.
11. Switch on the flame, cook for another 1 or 2 minutes on both sides to make it little crispy on the outside.
12. Bring down and place it on a dish or tray.
13. make your remaining patishaptas in the same way one by one. (Note: Grease your pan with brush every time before making each patishapta).
14. Your melt in the mouth patishapta(s) are now ready for relishing.
15. Have it warm and fresh or serve it later by smearing Kheer (flavoured thickened milk) on it for a divine ecstacy.