Bengali Patishapta Pitha

Winter in Bangladesh brings forward all way merriments and the exceptionally extraordinary craftsmanship of pitha making - rice-based desserts and savories. There are over a hundred distinctive sorts of pitha, but patishapta pitha is one of the top picks over the nation. Bangladesh is known for its desserts, and dinner or get-together is deficient without something to ‘sweeten the mouth'. This dish brings out nostalgic recollections of my mother’s kitchen, filled with the sizzling sound of cold hitter hitting a hot Tawa container and the smell of spiced coconut.

Made with in the fashion of crêpes, a runny hitter is poured and whirled rapidly to make paper-thin baked good. The filling for this sweet pitha change small in the case kept to conventional formulas, including either velvety and milk-based fillings with semolina or rice flour (called kheer) or coconut and molasses tones. My formula is based on the classic coconut and molasses-filled patishapta my mother made for us whereas developing up. The caramel-flavored blend of cardamom, cinnamon, and bay-infused coconut and molasses is so delightful encased interior delicate crêpes. Pour a small cream on the beat for the culmination indulgence.