T oday is Makar Sankranti. that is a major harvest festival celebrated in a variety of areas of India. Exactly the same is called Poush parbon or Poush sankranti in Bengal (Easterm condition asia), because it marks the finish of Bengali month "Poush". This very day is one among the auspicious season, and because it is to celebrate the harvest festival, we bengalis make all sweet delicacies created using Grain and Palm Jaggery, which will come in winter several weeks only. About this day, our moms and grandmothers spend all day long making some kind of special homemade sweets, which we call "Pitha". Most typical delicacies are Patishapta Pitha, Puli pitha, doodh puli and various other types of pithas and payesh/kheer/grain pudding with khejurer Gur(Kheer with date palm jaggery). Pitha or pithe, is really a home-made sweet, that has surface made from grain or wheat flour along with a inner filling made from different savouries, mostly coconut or Khoya.
The festival of Makar Sankranti is extremely considered through the Hindus from North to lower South. Your day is famous by various names and a number of traditions are adopted. In Bengal, a large number of pilgrims from various areas gather at Gangasagar, the stage where the holy river Ganga meets the ocean, the Bay of Bengal, to consider a dip very early each morning and wash away all of the earthly sins. This fair is called "Gangasagar Mela".
To indicate this festival, I'm discussing two sweet bengali delicacies today.
Patishapta Pitha
It's one such and incredibly favorite pitha preperation of Bengalis. It is a crepe made from suji/semolina, grain flour and wheat flour/maida and full of sweet coconut and nuts.
Semolina or Suji. 1/2 cup
Grain flour/Chal guro. 1 cup
Maida(Plain white-colored flour). 1 cup
Milk. 1 cup
Sugar
Ghee(clarified butter) + Vegetable oil - may use both together for shallow frying
For stuffing or filling you'll need.
Freshly grated coconut. 1 and 1/2 cup
Sugar. 1/2 cup(use according to your taste)
Steps to make the stuffing :
- Grate the coconut.
- Inside a karahi or pan, stir together the coconut, sugar and blend. Stir continuously.
- After 4-a few minutes, add condensed milk and stir until everything all comes together. The mix is prepared if this will not keep to the pan any longer.
- Add nuts and raisins, if you would like. Take pan from heat and sprinkle cardamom powder regarding this and provide a great stir.
Steps to make the crepes or surface :
- Soak the semolina/suji in milk for 30-45 minutes. Inside, add flour/maida, grain flour and sugar and blend to create a smooth batter without protuberances. the batter ought to be nor too thin, nor too thick, it ought to be free flowing smooth batter.
- Now heat a large fry pan or tawa, preferably non-stick one and grease with a small amount of ghee. swirl pan around to ensure that pan is coated evenly using the hot ghee.
- Drop 2 tablespoon of batter in to the fry pan and swirl pan around to create a round crepe(get it done quick prior to the batter sets), around 3-4 inch across. Result in the crepe as thin as you possibly can.
- Allow batter to create, in medium-low flame and prepare until crepe turns very light brown.
- Now switch to another side and prepare till turns light brown, again switch to another side.
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