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!
Thank you .
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