Hello Everyone
I am @shikhurana
From #Bangladesh
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Assalamu Alaikum to all. Hope everyone is well. Alhamdulillah I am fine too. I like today's contest because it's winter. Special thanks to dear @malikusman1 for organizing this awesome winter sweet dish contest.
Today's contest organized by steem4bloger community is about your favorite winter dish. And in winter there are different types of pithas in our country's sweet food. And winter means all fun pithas. Pithapuli is the tradition of our country. Patisapata pitha is one of the pithapulis for me and its taste is unmatched. Patisapata Pitha is a different kind of fun to eat hot in winter.
First of all to make khirsa for Patisapata, the necessary materials for making khirsa:
Khirsa Ingredients
| Ingredients | Quantity |
|---|---|
| Milk | 1 liter |
| Cardamom | 2 t. |
| Cinnamon | 2 t. |
| Bay leaf | 1 t. |
| Sugar | 1 cup |
| Salt | 1 pinch |
| Sesame seeds | 4 spoons |
| Powdered milk | 3 spoons |
| Grated coconut | 1 cup |
- First of all you have to prepare khirsa for Patisapata.
One liter of milk should be boiled and thickened. Boil one liter of milk and cut it in half. Then two spoons of rice powder, semolina, sugar and grated coconut should be added to it. Stir the ingredients well and when the paste becomes sticky, remove it from the oven.
Ingredients for making patisapta gola:
| Ingredients | Quantity |
|---|---|
| Rice powder | 4 cups |
| Flour | 2 cups |
| Powdered milk - | 1 cup |
| Sugar | 1 cup |
| Salt | half teaspoon |
| Water | as required |
- Method of preparation of patisapata gola:
Mix all the ingredients together in a bowl. The mixture will not be thick, nor will it be too thin. The mixture should come out like bread when placed in the frypan.The mixture should be covered for 30 minutes to set. Now brush light oil in the frypan and add a spoonful of the mixture with a round spoon and spread it in a round shape. Then cover for 2 minutes. After that, lift the lid and put khirsa on the bread and fold it with the help of a spoon. Then it should be drained well on both sides.
The fun of eating hot Patisapata pitha in this winter is different. Hope you guys make it.
Thanks everyone for reading my post
I want to invite my friends @faran-nabeel, @subohi & @patjewell
participate in this contest. Click here to go to the contest link.
This looks yummy!
I love anything with coconut in it. I will have to try this.
Thank you for sharing!
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Thank you so much for encouraging me with such nice comments
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@shikhurana It sounds like you are describing a recipe for a type of flatbread or pancake called khirsa. Is that correct? The ingredients you listed are not specific, so I'm unable to tell you more about the recipe without additional information.
The instructions you provided are clear, but if you're new to cooking, it might be helpful to know that the temperature and cooking time may vary depending on the type and size of pan you are using, so you may need to adjust the heat and cooking time as necessary to ensure that the bread is cooked through and golden brown on both sides.
Also, It is important to note that using light oil for brushing the frypan and for draining the bread can help prevent the bread from sticking and help to achieve a crispy texture.
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This is not a pancake recipe. This is pita. And put sticky yeast inside the pita. And cook it on low heat so that the pita is soft and the original color comes. thank you
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Ohh sorry but it's okay 😂
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However, you read my post and tried to understand. i am happy
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I have already given the correct answer but you did not understand but I want to tell you more about it. Patisapta pitha is a traditional Bengali sweet dish that is often enjoyed during the winter months. It is made from a mixture of rice flour and all-purpose flour, which is filled with a sweet filling made from grated coconut, jaggery (unrefined cane sugar), and a variety of other ingredients such as cardamom and nutmeg. The mixture is then rolled out into thin circles and fried on a griddle or in a wok.
The name "Patisapta" literally means "folded pancake" in Bengali, which refers to the way in which the pitha is made by folding the dough into a spiral shape.
There are variations of this dish across South Asia and Southeast Asia as well with slight variation in preparation method or ingredients. But traditionally it is a staple winter food in Bengal.
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It's ok now..........
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thank God that you understood
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