How to Make Patishapta with Strawberry Coulis

Prepare Patishapta:

1.In a bowl, mix the grated coconut with Rabri / condensed milk. Then, add in the Elaichi powder.

2.Keep stirring the mixture till it has become nice and binds. Keep in refrigerator to cool.

3.Meanwhile, in a bowl, mix the rice powder and maida with a pinch of salt and water. Mix carefully till all lumps have dissolved.

4.Heat a non-stick frying pan. Sprinkle some oil on it and spread out the flour mixture to make a full circle. Allow the mixture to fry and swell up a bit. Keep frying till its colour has changed to light brown.

5.Let the pancake cool and place the freshly-prepared Patishapta Pitha filling at the centre of the circle and roll it up.

6.Repeat with the remaining mixture.

7.Cut corners and make small peices of the roll to place on a platter.

Prepare Strawberry Coulis:

1.Combine all the ingredients in a saucepan, and bring the mix to a boil.

2.Once it is boiling and the sugar has been dissolved into the liquid, turn off the heat, and transfer the mixture to a blender.

3.Blend until it is very smooth, and then pass the sauce through a mesh strainer to remove the seeds. (The straining step is not strictly necessary, and it won’t make things taste any better, but I think the sauce is more enjoyable when it doesn’t leave you with strawberry seeds to pick out of your teeth!)

4.Pour Strawberry Coulis on top and pop the rest into the freezer to be used as needed. Garnish the deal with a sprig of mint.

5.Store in the fridge for up to a week and in the freezer for months.

Key Ingredients:

Refined flour (Maida), Semolina (Sooji), Rice flour, Sugar, Milk, Water, Oil, Coconut, Condensed milk/Rabdi, Green cardamom, Salt, Strawberries (fresh/frozen), Plain white sugar (graulated), Water