Patishapta pitha Recipe

INGREDIENTS :

Govindo Bhog Rice	1 cup
Mung Dal	2 cups
Grated coconut	1 cup
Sugar	1and 1/2 cup
Cashew nut	10
Cardamom	4
Jaggery	2 cubes
Refined oil	As required for frying

PROCESS TO PREPARE:

•   Wash the dal and rice thoroughly in water then soak them in water for 2-3 hours in separate bowls.(note: Always the ratio of dal and rice will be 2:1)
  
  
  
  
  
•  After 2-3 hours grind them separately into smooth paste and then mix them together.
  
•  For stuffing take 1cup of grated coconut, jaggery, cashew nut and cardamom.
  
•  Now take a deep frying pan, add grated coconut and jaggery and cook them in slow flame.
  
•  Jaggery will take time to melt so keep on moving the spatula so that coconut will not burn (don't add water).
  
•  When the mixture is started drying, add crushed cashew nuts and cardamom in it.
  
•  Mix it properly and cook it to one more minute.
  
•  Now your stuffing is ready. So switch off the gas and keep it in a bowl.
  
•  For sugar syrup take a pan add 1 1/2cup of sugar and 2 cups of water and boil it till you get a slightly thick consistency. Keep it aside.
  
•  For Patishapta take a nonstick tawa preheat it, sprinkle little bit of oil.
•  Take 1 table spoon of batter and spread it over tawa thinly, do it quickly before the batter sets.
  
  
•  Place the stuffing at the center of the Patishapta lengthwise.
  
•  Fold it from the both side and wait till it turns light brown.
  
•  Flip the Patishapta and wait till it turns light brown.
  
•  Now take it out from tawa, place it on a plate and spread sugar syrup from the top.
  
• Soft and yummy Patishapta pitha is ready to serve.