Gur er Patishapta

Gur er Patishapta

Gur er Patishapta

Post updated with new photos on 02/05/2021

Gur er Patishapta
My Ma and I have an over-active sweet tooth. So much so that we used to have Mishti bought from the local sweet-shop every night after dinner. Yes. Every. Single. Night. Come winter it would get replaced by Nolen Gur er Mishti, and some nights it would be just a chunk of Patali Gur or a syrupy yumminess that my Ma would make by boiling chunks of Patali Gur with little water! Aah! What happy meals those were!
Oh, and did I mention that I love Patali Gur and Nolen Gur and Poira Gur – all of which are date palm jaggery in different forms! I could not contain my excitement when I found some in the Bangladeshi Grocery store!  I had a silly grin pasted on my face when I went to check it out (which was met by an un-amused stare from the check-out clerk). I went on rambling about Gur in all its greatness to a very confused 5 year old. 
And best part, it tastes like the real deal too! 
Ingredients: For the Filling
  • Desiccated Coconut – 1 Cup (fresh or frozen shredded coconut can be used as well)
  • Khoya/Khoa – 1/2 Cup, see recipe here
  • Gur/Jaggery – 1/2 Cup, grated + 2 tbsp (use more or less, as per taste)
  • Cardamom – 1/2 tsp, powdered
  • Milk – 1 or 2tbsp

Ingredients: For the Crepes

  • Semolina Flour/Sooji – 1/2 Cup
  • Milk  – 2 Cups (more or less to get the runny consistency)
  • All Purpose Flour/Maida – 1/2 Cup
  • Sugar – 2 tsp 
  • Cardamom – a fat pinch, powdered 
  • Ghee or Oil – enough for frying
Gur er Patishapta
In a bowl, soak the Semolina Flour/Sooji in the milk and keep aside for about 15 minutes. Add the flour and sugar to the Semolina mix and let it rest for another 15 minutes or so. Gently mix. There should not be any lumps but be careful not to over-mix. One easy way to get rid of the lumps is to strain the batter just before making the crepes. The batter will be just a little runny-consistency that is easy to spread and swirl on the pan. If the batter is too thin, the crepes will break.
In a pan, dry-roast the shredded coconut till the fragrance of the toasty coconut hits you. Add the  grated jaggery/gur and mix well. Cook till the mixture comes together. Add Khoya and the powdered cardamom. Keep the heat on medium and do not forget to stir constantly or it will burn. Add the milk and and cook till everything is nicely incorporated. Once again the key is to stir frequently. Keep aside.
Now, heat a small heavy bottom non-stick pan on medium-low heat and add just enough oil or ghee once the pan is hot (I used ghee). Add about 1/3 Cup of batter to the pan and immediately tilt the pan and swirl the batter to cover the entire surface. Soon it will start to set. Give the pan a gentle wiggle. If the crepe moves, it is ready for the filling. Now spoon in about a tablespoon and a half of the coconut filling lengthwise in the center. Now using your spatula, fold the crepe from both the sides. I kept these whitish (instead of golden brown) like my Ma and Ma-in-law do!
Take the 2 tbsp of grated jaggery in a microwave safe bowl, add a tsp of water (use a little more if the syrup is too thick) and nuke it in the microwave for 30 seconds to a minute till the jaggery melts completely. 
Drizzle with jaggery syrup and serve warm. This recipe makes about 8-9 crepes. But I had some filling leftover.
Gur er Patishapta
Gur er Patishapta

I am sending this recipe to Kolkata Food Bloggers’ event

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