14/01/2016

Gajar R Patisapta ( Eggless Sweet Carrot Crepes Stuffed with Carrot Pudding and Served with Carrot Syrup)


Today is Makar Sankranti. Makar Sankranti is a major harvest festival celebrated throughout  India.In West Bengal, (a state of India) Sankranti, also known as Poush Sankranti , named after the Bengali month in which it falls (last date of the month) .It falls on every year 14 January, with some exceptions when the festival is celebrated on 15 January like this year.



 In this auspicious  occasion  a variety of traditional Bengali sweets known as 'Pitha' are made . There is a varieties of 'Pithas' are made and they  are often served with  'Khejurer Gur' ( Date Palm Jaggery'.Some of the most common pithas found in Bengal (both in Bangladesh and West Bengal) is
Patisapta, Bhapa pitha, Puli pitha,  Dudh puli,Gokul Pitha and many more.The main ingredients  of this 'Pitha' are wheat flour, rice flour, coconut, milk and 'khejurer gur' (date palm jaggery).

'Patisapta' is very popular 'Pitha' among Bengali .Patisapta is like  sweet egg-less crepes stuffed with sweet coconut or sweet khoya  or mewa or solidified  milk filling.here in Pune  (away from my homeland  Kolkata ) I do not  get Khejurer Gur (Date Palm Jaggery ) but being  a bong how can I stay away from 'Pitha ' on this day.

  So this time I decided to do an experiment  of this traditional Bengali dish, and made Gajar r Patisapta or eggless sweet carrot crepes stuffed with carrot pudding and served with Carrot Syrup.


---------------------------------------------------
Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 30 Minutes 
Recipe Category - Indian Dessert 
Servings - 4 
----------------------------------------------------------------------

Ingredients For Making Carrot Pudding  (Filling )

4 medium carrots-yields approx 2 -2.5 cups grated carrot
2 tablespoons ghee or clarified butter 
4 green cardamom pods-take out the seeds and crushed
2 cups whole milk
3/4cup sugar(if required, add more )
1/4 cup raisins
10 cashew nuts
Pinch saffron threads
1/4 cup  pistachio  and almonds , chopped

Method Of Making Carrot Pudding  (filling ) Rinse and peel the carrots. Grate the carrots coarsely using a cheese grater. Heat the ghee  in a heavy bottomed pan or non -stick . Add the crushed cardamom seeds and stir for about 30 seconds.Add the grated carrots to the pan and fry for about 3 minutes.

Add the milk and bring it up to the boil.When the milk will start boiling,simmer the gas,stirring constantly . 

When the milk has 3/4th reduced ,add sugar,  cashew,raisins, and saffron to the pan and stir. 

Stirring continuously , for until all the milk is evaporated  and  the gajar or carrots milk mixture   is thick and glossy.


Remove it in a bowl and set it aside. Let the pudding cool slightly.


Ingredients For Making Outer Part of Patisapta (or Carrot  Crepes )

1 cup refined flour / maida

1/2 cup sooji

1/4 cup grated carrots

1 1/2 to 2 cups milk

Oil-1/4 cup(For frying Patisapta )

Method Of Making Outer Part of Patisapta ( or Carrot Crepes ) 


Take  a mixing bowl, add maida, sooji and rice flour 

Add milk  gradually,  mix it carefully,make sure there is  no lumps. Keep the mixture for 15 minutes. 

Heat the non stick pan. Put  a little oil and spread with flat spatula .  Pour a ladle full of  the mixture on it and spread it quickly with the the  back side of  ladle.

Put the filling lengthwise at any edge of it and roll it. Wait till the colour is light brown.

Place it on the plate.


Ingredients Of Making Carrot Syrup
Sugar-1 cup
Water - 3/4 cup
Grated carrots -1/2 cup

Method of Making Carrot Syrup 

in a large pan, take 1  cups sugar and 3/4 cup water and  1/2 cup grated carrot ,mix well and bring it to boil.

Mix and continue  stir the sugar syrup  until it will be dissolved....do this process on medium  flame.

Turn the heat down until it is just bubbling. Cook the syrup until  single string form .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach  the  single thread stage..it means,  dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.If no thread forms, or it breaks quickly, your syrup is not yet cooked enough.If multiple strings forms,  then it has been overcooked...and need to add some additional water or begin again. When your sugar syrup  is ready,remove  from heat.

While serving place the Patishaptas on the serving plate and pour the carrot syrup  on top of it.Enjoy hot  Gajar Patisapta or Carrot Crepes.

Want to try more sweet recipes, please click here







12 comments:

  1. dekhei khete ichhe korche...Poush parbon r onek subechha roilo

    ReplyDelete
  2. This is something new. Looks very tempting and YUMMY dear!

    ReplyDelete
  3. Makarasamkranthi is a very auspicious day here in Kerala too especially at Sabarimala.
    This looks yummy, purely veg !

    ReplyDelete
  4. Irresistible!!
    super delicious...

    ReplyDelete
  5. Hi Moumita, love that it is all carrot, looks delicious!

    ReplyDelete
  6. Hi Moumita, this is really interesting, tempting and healthy recipe. I am drooling, I want to taste now.

    ReplyDelete
  7. I have tasted only once in a frnd's place loved it.. Ur version with carrot looks super yum

    ReplyDelete
  8. Yet to taste this, patisapta looks so delicious..

    ReplyDelete
  9. Wow I love carrots and this looks so tempting and interesting too!!

    ReplyDelete
  10. I think this is the best carrot dessert after gajar pudding. Sounds delicious and yum.

    ReplyDelete
  11. A very creative twist to the traditional patishapta. Loved everything from the carrot filling to the gooey carrot syrup that was poured over the crepes. Truly a delight both visually and for the taste buds. 😀👍

    ReplyDelete
  12. Moumita,
    This is such a revelation. I have never had carrot patishapta before but then it seems like such a logical jump. Wonder why I never saw anyone else doing it. Kudos to the innovation.
    Cheers!

    ReplyDelete