The Bengali formulas are made by rolling and filling the coconut and dried natural product filling inside Malpua, made with flour and milk from Patishpa.
➢ Ingredients
Flour - ½ container (60 grams)
Semolina - 4 tablespoons (40 grams)
Rice flour - 2 tablespoons (20 grams)
Powdered sugar - 1 tablespoon (20 grams)
Preparing soft drink - not an exactly ¼ teaspoon
Milk - 1 container (250 ml)
Ghee - 4-5 tablespoons, to make flapjacks.
Filling;
Mawa - 1 container (250 g)
Coconut powder or ground dried coconut - 3/4 containers (75 grams)
Powdered sugar - ½ container (75 g)
Cashew nuts - 8-10 (finely hacked)
Cardamom powder - ½ teaspoon
➢ How to do Patishapta
Take out the flour in an expansive bowl, include the curry, rice flour, heating soft drink, 1 tablespoon of powdered sugar and milk and set up a smooth blend. Put the shake for 20 minutes.
Make the filling: add Mawa to the skillet and mix persistently over low warmth. Light the Mawa light shading and stop the gas after the fragrance, and include coconut powder, powdered sugar, cardamom and hacked cashews to the Mawa and blend well.
The filling is prepared, take it out in a bowl.
Warmth a nonstick stew or griddle with gas put 1 teaspoon of ghee and spread it all over the place. Presently put 1 teaspoon of batter in the container and spread it in the dish, place the spoon around the ghee on the edges.
Turn the light dark colored on the lower surface and light it until it turns light darker. Expel the cake from the plate and, in the wake of doing it on the two sides, make another flapjack similarly and set up every one of the hotcakes that way.
Keep 1 or 1.5 teaspoons of filling in the made container and turn them again and again. Similarly, set up every one of the Pashtuns and set them up. In such hitter, around 10-12 Patishapta are readied. The delicious potato is prepared. At whatever point you have a craving for eating something other than what's expected and delicious, you can make and eat Patishapta.
10-12 to make a Patishapta
Time - 45 minutes
➢ Ingredients
Flour - ½ container (60 grams)
Semolina - 4 tablespoons (40 grams)
Rice flour - 2 tablespoons (20 grams)
Powdered sugar - 1 tablespoon (20 grams)
Preparing soft drink - not an exactly ¼ teaspoon
Milk - 1 container (250 ml)
Ghee - 4-5 tablespoons, to make flapjacks.
Filling;
Mawa - 1 container (250 g)
Coconut powder or ground dried coconut - 3/4 containers (75 grams)
Powdered sugar - ½ container (75 g)
Cashew nuts - 8-10 (finely hacked)
Cardamom powder - ½ teaspoon
➢ How to do Patishapta
Take out the flour in an expansive bowl, include the curry, rice flour, heating soft drink, 1 tablespoon of powdered sugar and milk and set up a smooth blend. Put the shake for 20 minutes.
Make the filling: add Mawa to the skillet and mix persistently over low warmth. Light the Mawa light shading and stop the gas after the fragrance, and include coconut powder, powdered sugar, cardamom and hacked cashews to the Mawa and blend well.
The filling is prepared, take it out in a bowl.
Warmth a nonstick stew or griddle with gas put 1 teaspoon of ghee and spread it all over the place. Presently put 1 teaspoon of batter in the container and spread it in the dish, place the spoon around the ghee on the edges.
Turn the light dark colored on the lower surface and light it until it turns light darker. Expel the cake from the plate and, in the wake of doing it on the two sides, make another flapjack similarly and set up every one of the hotcakes that way.
Keep 1 or 1.5 teaspoons of filling in the made container and turn them again and again. Similarly, set up every one of the Pashtuns and set them up. In such hitter, around 10-12 Patishapta are readied. The delicious potato is prepared. At whatever point you have a craving for eating something other than what's expected and delicious, you can make and eat Patishapta.
10-12 to make a Patishapta
Time - 45 minutes
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