By Moumita Paul
Mixing rice flour & maida with milk and date palm jaggery to create a smooth batter
Making of kheer narkel nolen gurer stuffing
Our favorite bengali patishapta pitha or patisapta pithe is ready
You may use more or less gur in this recipe as per your requirement.
If you feel the patisapta’s batter doesn’t reach your desired consistency, may mix 1-2 tbsp more milk for the best result. Do not use more than that.
Water and milk should be at room temperature, don’t use hot water or hot milk for making the batter of this pithe.