Pati Sapta Misti

Introduction to Pati Sapta Misti

Pati Sapta is a traditional Bengali dessert that holds a special place in the heart of Indian culinary culture. Originating from West Bengal, this sweet delicacy is typically prepared during the auspicious festival of Makar Sankranti and other festive occasions. The word 'Pati Sapta' is derived from ‘pati’, which means rolled and ‘sapta’ means cake or pan-fried. It is known for its unique texture, flavor, and enticing aroma that captivates dessert enthusiasts.

The history of Pati Sapta can be traced back to the olden Bengali households where generations have passed down their own variations of this sweet dish. Traditionally, it is made with a filling of coconut and khoya or jaggery, enveloped in soft, thin crepes prepared from rice flour and all-purpose flour.

Ingredients for Pati Sapta Misti

• Rice Flour - 1 cup
• All-purpose Flour - 1 cup
• Milk - 2 cups
• Sugar - 1/2 cup
• Ghee - for greasing
• Khoya - 200 grams
• Grated Coconut - 1 cup
• Cardamom Powder - 1 teaspoon
• Jaggery - 1/2 cup (optional)
• Water - as needed

Preparation for Pati Sapta Misti

Step 1: Preparing the Batter

In a mixing bowl, combine rice flour and all-purpose flour. Gradually add milk while stirring continuously to form a smooth, lump-free batter. The consistency should be thin enough to spread but thick enough to coat the back of a spoon. Stir in a couple of tablespoons of sugar and mix well.

Step 2: Making the Filling

In a non-stick pan, heat a tablespoon of ghee and add grated coconut. Sauté for 2-3 minutes until the coconut turns light brown. Add khoya, stirring continuously to prevent it from sticking. Once the ingredients are well combined, incorporate jaggery or remaining sugar and cardamom powder. Cook until the mixture is aromatic and starts to leave the sides of the pan. Allow it to cool before using as the filling.

Cooking Process

Step 1: Cooking the Crepes

Heat a non-stick or cast-iron skillet on medium heat and lightly grease it with ghee. Pour a ladleful of batter onto the skillet and spread it evenly to form a thin crepe. Cook for about 1-2 minutes until the edges start lifting slightly. Flip carefully and cook the other side for another minute.

Step 2: Filling the Crepes

Once cooked, place a spoonful of the khoya and coconut filling across the center of the crepe. Roll the crepe gently over the filling to form a cylindrical shape. Repeat the process with the remaining batter and filling.

Final Step: Serving

Serve the Pati Sapta warm or at room temperature. They taste delightful on their own or paired with a side of milk or rabri for an enhanced experience.

Enjoying Pati Sapta Misti

The beauty of Pati Sapta lies in its versatility and the comfort it provides. It's best enjoyed during cool evenings or festive gatherings when its sweet aroma fills the home. To make the experience memorable, set the table in a serene ambiance with some traditional Bengali music playing, sharing stories of its origin while savoring each bite that bursts with flavors of coconut and cardamom.

Conclusion

Pati Sapta Misti is more than just a dessert; it is a celebration of Bengali tradition and culinary art. Whether you are in for a hands-on cooking session or simply indulging your sweet tooth, this recipe is sure to leave you enchanted with the rich heritage and taste of Bengal.