Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 1 cup paneer, crumbled
- 1/4 cup condensed milk
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- Ghee or oil for cooking
Special equipment needed:
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, milk, water, sugar, and cardamom powder. Mix well to form a smooth batter. Let it rest for 10-15 minutes.
2. In another mixing bowl, combine crumbled paneer, condensed milk, and chopped nuts. Mix well to form a smooth filling.
3. Heat a non-stick pan or griddle over medium heat. Grease it with ghee or oil.
4. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin crepe. Cook for 1-2 minutes until the edges start to lift.
5. Spoon a generous amount of the paneer filling onto one side of the crepe. Fold the other side over to form a half-moon shape.
6. Cook for another 1-2 minutes until the crepe is golden brown and crispy. Flip and cook the other side as well.
7. Repeat the process with the remaining batter and filling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pati shaptas
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of paneer.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add grated coconut to the paneer filling for a tropical twist.
- Use chocolate chips or Nutella instead of paneer for a sweet filling.
- Add saffron strands to the batter for a fragrant flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for a perfect crepe.
- Use a non-stick pan or griddle to prevent the crepes from sticking.
- Adjust the amount of sugar according to your taste preference.
- Serve hot for the best taste and texture.
Storage instructions:
Store leftover pati shaptas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a microwave or on a non-stick pan over low heat until warmed through.
Presentation ideas:
Arrange the pati shaptas on a plate and sprinkle with chopped nuts and a drizzle of honey or syrup.
Garnishes:
Chopped nuts, honey, or syrup.
Pairings:
Chai tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the crepes are too thick, add more water to the batter.
- If the crepes are too thin, add more flour to the batter.
- If the crepes are sticking to the pan, grease the pan with more ghee or oil.
Food safety advice:
- Make sure the paneer is fresh and properly stored.
- Wash your hands and cooking utensils before handling food.
Food history:
Pati shapta is a traditional Bengali dessert that is usually made during the winter months. It is typically filled with coconut, jaggery, or sweetened condensed milk.
Flavor profiles:
Sweet, nutty, and fragrant.
Serving suggestions:
Serve hot with a drizzle of honey or syrup.
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Region: Indian