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Nolen Gurer Patisapta

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In West Bengol this sankranti is known as Pousa sankranti. This is the last date of Pousa month and celebrated as a Harvest festival. It is also popular as Makar sankranti in odisha. The festival is predominantly a harvest festival.

This day is celebrated throughout India in different avatar. Like for Bengali this is pousa parban, for odiya this is Makar Sankranti,in south this festival is known as pongal, and in north this day is celebrated Lohri.

This day is also known as uttarayan or Maghi.The names may change but the only ambition is to celebrate the harvest festival in true spirit.

 

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The freshly harvested paddy, date palm jaggery (nolen gur & patali gur) is used in making verity of sweet dishes in this sankranti. The sweet dishes are mainly payas, sondesh ,pitha etc.On this day Goddess Laxmi is worshiped and many traditional sweet dishes are offered to her.

 

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Among all the traditional pithas, patisapta is the king. This is fine crapes stuffed with coconut or khoya or kheer. There are many variation of stuffing as well as pancakes also. Many people have their own way for making patisapta. I learned traditional patisapta from my mother in law. Nowadays she is also becoming modern and useing carrot halwa, sweet potato halwa for making patisapta.

 

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Whatever may be the stuffing or crape, using  date palm jaggery is a must. So by using the date palm jaggery (nolen gur) today, I am presenting Nolen gurer patisapta. I hope all will be delighted  having this on this auspicious occasion.

here are few more recipes which can be prepared during Makar sankranti :

 

 

Print Recipe
Nolen Gurer Patisapta
Prep Time 30 minutes
Cook Time 15 minutes
Servings
number
Ingredients
For Crapes
For stuffing
Prep Time 30 minutes
Cook Time 15 minutes
Servings
number
Ingredients
For Crapes
For stuffing
Instructions
crapes ::
  1. Combine all purpose flour, semolina, rice flour, salt and cardamom powder in a bowl.
  2. Add 2 cups of warm milk along with jaggery and whisk well , make a lumps free batter.
  3. Rest it for 30 minutes.
For Filling ::
  1. Heat jaggery in a sauce pan, when all the jaggery melts boil it for 1 minute more.
  2. Add grated coconut and mix well.
  3. Cook for 2 minutes more.
  4. Switch off the flame when coconut pieces are mixed with jaggery well .
  5. Let it be cool.
  6. Check the batter, the batter will be thick add rest of the milk and make a smooth flowing batter.
  7. Add more milk if batter seems more thick.
  8. Heat a non stick tawa and brush it with ghee/ oil.
  9. Pour a ladle full of batter , hold the handle and make a round pancake, the batter should spread by its own.
  10. When one side turns light brown flip the other side and let it be cook for some time.
  11. Pour a tbsp of stuffing in one side and roll it fold it over from each side towards middle, overlapping one side.
  12. Set aside and make rest of the patisapta or crepes with remaining batter and filling.
  13. Enjoy !!!
Recipe Notes

 

  • Grease the pan with ghee/oil each time when you are making crepes.
  • if you don't have  date palm jaggery then any other jaggery can be used.

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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