Pathisaptha is a traditional bengali sweet or pitha which is loved by all who craves for sweets. However the sweetness in the kheer can be substituted by sugar free instead of sugar and can be enjoyed by diabetics as well.
Preparation Time : 1 hour
Serves : 10 persons
Sooji (suji or semolina) : 1 cup
Refined flour (maida) : 2 cups
Sugar : 4 tablespoons
Water : 2 1/2 cups
Kheer (khoya or milk fat) : 4 tablespoons. Tip : You can collect or skim the milk fat layer from milk boiled daily in a small bowl and store in the refrigerator
Refined oil as required
Full fat milk : 1 litre
Cardamom/ Elaichi powder : 1 teaspoon
In a deep bottom pan, condense the milk by adding the khoya and constantly boiling and stirring. It will take around 45 minutes for the milk to reduce and become thick. Once the milk thickens, add the sugar and Cardamom powder and mix well. Leave aside the prepared kheer in a semi liquid state aside for the filling.
In a bowl, add the maida and suji to make a thick mixture. Check the pouring consistency for making the pancakes. Heat a tawa preferably non stick and apply a little oil with a cotton kitchen towel. Pour a big spoonful of the suji-maida mix on the hot tawa and spread the mix on the tawa till it takes a circular shape like a pancake. Now put about 1 tablespoon of the semi liquid kheer in the middle of the pancake and roll it to the pathisaptha shape. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish. Similarly make the other pathisaptha. Top with more kheer and serve hot or at room temperature.