Patishapta Pitha with Motichoor Laddu stuffing - Bengali Fusion style

         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes made of rice flour-sooji-maida combo. It is stuffed traditionally with a filling of grated fresh coconut and khoya. However, in this recipe I added a filling of some crushed motichoor laddu. This is an instant version saving much of your time. So check out the step by step pictorial recipe to prepare these yummy & crispy Bong style rolls. 

        

          There are many varieties of Pitha prepared during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer / Nolen Gur (Date Palm Jaggery) is used in this recipe, but in the absence of it, sugar (both white or brown) does the job.

           Besides motichoor laddu, You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. In this way you can make a good use of any leftover sweets. 

• 1/2 cup rice flour 
• 1/4 cup plain flour 
• 1tbsp. semolina
• pinch of salt
• milk as required
• 2 tbsp. castor sugar 
• 1/4 tsp. cardamom powder
• 2-3 motichoor laddu, crushed
• 1 tsp. pistachio, sliced
• ghee to shallow fry 

           Mix the crushed motichoor laddu and the sliced pistachio. Keep aside. 

           In a large bowl, take the rice flour, plain flour, semolina, pinch of salt, cardamom powder, sugar and required quantity of milk. 

          Mix well and make a smooth batter of pouring consistency. Keep aside for 15 minutes. Then whisk again.

           

          Smear a non-stick pan with a little ghee and pour a ladleful of the batter.

          Spread it around by tilting the pan and let it cook for a few seconds.

          Add a 2 tbsp. of the filling (crushed motichoor laddu) lengthwise on one side of the pancake. Roll it over gently and take off the fire. 

          Make similar patishapta pitha with the remaining batter.  Serve warm or cold or as desired. 

          

      Mix the crushed motichoor laddu & the sliced pistachio. Keep aside. 

In a large bowl, mix the rice flour, plain flour, semolina, salt, cardamom 

powder, sugar & milk into a smooth batter of pouring consistency. Keep 

aside for 15 minutes. 

           

Smear a non-stick pan with a little ghee & pour a ladleful of the batter. 

Spread it around by tilting the pan & let it cook for a few seconds. Add 

2 tbsp. of the crushed motichoor laddu lengthwise on one side of the pancake. 

                        Roll it over gently & take off the fire. 

                        Serve warm or cold or as desired.