Durga Puja is also the time to take out the fine silks, about looking your best, intricate Sarees, delicate jewelry, pandal hopping., laughter that comes along with the revelry and of course time to open doors of your very own masterchef kithen to all your near and dear ones.
Today being Navami- the Pujo frenzy is at its climax. Today is the last day of the celebrations – and I’m feeling a bit of a letdown to have missed the 'bhog', or community feast offered to the goddess first. Although I had more than my share of bhog for the last two days , missing it on the last day makes you think that you have to wait for the year to roll by before you can dig in again.
The reason why I missed is sweet though – I’m home this year. I’m donning the hat of a sous chef – helping, learning and assisting my mother in the kitchen creating something sweet and memorable for all those Bijoya guests. Rolling out the perfect bite of Patishapta (rice flour crepes filled with stuffing of coconut & khoya )takes time, so does creating sweet memories.
For the pur or stuffing
Grated Coconut -4cups
Khoa /mava - 1 /2 cup
Sugar - 1 cup (Date Palm Jaggery is the most traditional sweetner for the Pithe)
For the Crepe’s batter
Maida /All Purpose Flour – 31/2 cup
Sooji or Semolina 1 cup
Rice Flour – 1/2 cup.
Milk –Around 5 cups (Might need a few tablespoons more), this should make a fairly thin batter that spreads easily on the griddle. My mother says that mixing by hand the best bet.
This is how my mother did It
Prepare the stuffing
Put the above mixture in a pan and stir.
It should turn light brown and sticky soon. This is a bit tedious step, and it takes around 20-30 minutes of continuous stirring on a light flame.
Now prepare the Crepe
How to put it all together:
Heat a Frying pan and smear a ghee on it (Tip : you can use the cut top of an eggplant to smear the ghee evenly.Perfect for the days and place when you don't have a non-stick oven). Spread it evenly and heat the pan.
Take a ladle full of batter and pour it on the pan, spread it evenly by tilting the pan, evenly distribute the batter in a circle . You have to do this really quickly as the mixture tends to set on heat fast.
Once cooked on one side, flip. Put the stuffing lengthwise at the centre of the crepe
Serve it with Kamlalebur payesh (sweet and flavored thick milk), alternatively you can also have it with condensed milk.