Yammy Patishapta Pitha

Patishapta Pitha

Ingredients: Pitha Batter: Rice flour 1 cup Suji/ Samolina half of cup White all reason flour half of cup Salt to taste Water (warm) two half of cup Pitha Filling: Evaporated milk 1 half of cup Suji / Samolina two tbsp Ghee 1 tbsp (optional) Gur / Jaggery two tbsp

Directions: In a bowl, add rice flour, suji/samolina, white flour, salt. Mix all dry elements together. Add water in small quantities whilst whisking all components together. Make positive there are no lumps in the batter. Rest it for 15 minutes. Heat a pan at medium flame, grease the backside of the pan with oil. Add evaporated milk, suji (samolina), ghee, gur and combine all components well. Continuously stir till the evaporate milk reduces and the combination varieties a thick paste. Remove the pan from warmth and maintain apart to be used as filling for the pitha. Heat a non stick pan (medium-high heat), grease the backside with oil. Gently stir the batter and pour a spoonful of batter onto the centre of the pan. Slightly move/twist the pan so the batter distributes all facets making a spherical shape. Allow for one aspect to cook dinner properly (roughly two mins). Using a spoon, add the filling to one aspect and begin rolling the pitha from one aspect till the end. Be cautious as the pitha will be very hot! Remove pitha and grease the pan once more earlier than making subsequent pitha. Serve warm or cold! Enjoy the sweetness!

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