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Red Patishapta/ Bengali Pancake Roll with Beetroot Juice

Red Patishapta/ Bengali Pancake Roll with Beetroot Juice

Cooking Time

Preparation Time : 320

Cook Time : 75

Total Time : 395

Ingredients

Serves 8

  • full fat cow milk 1.5 litre

  • sugar 10 tbsp

  • green cardamom crushed 5 nos

  • whole wheat flour / atta 5 tbsp

  • all purpose flour / maida 5 tbsp

  • beetroot 2 nos

  • refined oil 3 tbsp

  • gobindobhog rice paste 3 tbsp

Directions

  • 01

    Peel and cut the beetroots into slices

  • 02

    put the them into a juicer pot and add 1 cup water.

  • 03

    Make the beetroot juice and strain it.

  • 04

    Boil the beetroot juice until it 1/4 of its quantity.

  • 05

    Strain again and allow to cool completely.

  • 06

    To make stuffing: boil 1.5 litre milk and stir occasionally till it becomes half of its quantity.

  • 07

    Add 5 tbsp sugar and crushed cardamoms.

  • 08

    By stirring continuously when it turns into semi liquid consistency, turn off the gas and allow to cool completely.

  • 09

    To make batter: in a mixing bowl add atta, maida, 5 tbsp sugar, gobindobhog rice paste.

  • 10

    Gradually add 1 cup milk and make a smooth lump-free batter which is neither too thick nor too thin in consistency.

  • 11

    Keep cover the batter for 5 hours.

  • 12

    After 5 hours add boiled beetroot juice and mix again.

  • 13

    Heat a pan and grease oil.

  • 14

    Pour 1 scoop of batter on the hot pan and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.

  • 15

    After 10-15 second put about 1 tbsp of semi liquid kheer on the over the spread.

  • 16

    Roll the spread like a normal roll.

  • 17

    Keep the roll on the pan flip every 5-10 seconds for 20 seconds.

  • 18

    Fry the remaining balance in the same way and serve it at room temperature or cool. (But if you wish, you can also serve it hot).

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