Gokul Pithe

Ingredients

For The Coconut Filling

• Coconut – 1/2 lb
• Sugar – 1/2 cup + 2 tbsp
• Jaggery pieces – 1/4 cup
• Milk – 1/2 cup
• Ghee – 1 tbsp

For The Batter

• Flour – 1/2 cup
• Semolina – 1/4 cup
• Rice Flour – 1/4 cup
• Milk – 1 cups (add more if necessary)
• Baking soda – a pinch
• Salt – a pinch
• Ghee or oil for frying

For the Sugar Syrup

• Sugar – 1 cup
• Water – 1 cup
• Lemon Juice – 1 tsp

Yield : 18 – 20

Method

1. Take a large pan and heat on medium flame.
2. Add ghee, grated coconut , milk , sugar and jaggery. Stir constantly to prevent burning at the bottom.
3. Cook on a low-medium flame until the mix comes together in a mass. The process will take 20 – 30 minutes.
4. Mix sugar , water and lemon juice in a pot and let it boil for 7-10 minutes to get a thick syrup. Keep it warm.
5. Take a large bowl and mix all dry ingredients under batter. Now add milk gradually and combine with a whisk to create a smooth lump free thick but pourable batter.
6. In a deep frying pan, heat enough oil.
7. Now take a small amount of coconut filling , make small balls , then flatten it like a patty.
8. Now dip it into the batter and fry it on medium heat until golden brown.
9. Soak it in the warm sugar syrup for 2-3 minutes.
10. Enjoy Gokul Pithe.

Patishapta ( Coconut Filled Crepe )

Ingredients

For The Coconut Filling

• Coconut – 1/2 lb
• Sugar – 1/2 cup + 2 tbsp
• Jaggery pieces – 1/4 cup
• Milk – 1/2 cup
• Ghee – 1 tbsp

For The Crepe Batter

• Flour – 1 cup
• Semolina – 1/2 cup
• Rice Flour – 1/2 cup
• Milk – 1 1/2 to 2 cups
• Sugar – 1 1/2 tbsp
• Salt – a pinch
• Ghee or oil for frying

For Garnish

• Kheer or Rabdi ( optional )

Yield : 14 – 16

Method

1. Take a large pan and heat on medium flame.
2. Add ghee, grated coconut , milk , sugar and jaggery. Stir constantly to prevent burning at the bottom.
3. Cook on a low-medium flame until the mix comes together in a mass. The process will take 20 – 30 minutes.
4. Take a large bowl and mix all dry ingredients under crepe batter. Now add milk gradually and combine with a whisk to create a smooth lump free batter.
5. Now take a non-stick pan , add oil or ghee , put it in medium flame.
6. Pour a ladle full of batter and spread it evenly by tilting the pan.
7. Place the freshly-prepared filling lengthwise at the centre of the circle and roll it up.
8. Fry till they are light golden brown in color.
9. Drizzle the crepes with kheer or rabdi and serve warm or at room temperature.

Chocolate Patishapta (Chocolate mousse filled crepe)

Ingredients

 For  the Crepe batter

• Maida or All Purpose Flour – 1 cup
• Sooji or Semolina – 1/2 cup
• Rice Flour – 1/2 cup
• Milk – 1 1/2 cups + a little more
• Sugar – 3 tsp
• Salt – 1/4 tsp
• Ghee or oil – for frying

For the pur or stuffing

• Heavy Whipping Cream – 2 cups
• Chocolate bar – 7 oz
• Powdered sugar – 2-3 tsp (optional)

For the garnish

• Chocolate bar – 2-3 oz
• Butter – 1 tbsp
• Water – 2-3 tsp

 

Method

1. Take all the ingredients under the crepe batter in a mixing bowl and mix to form a smooth batter.
2. Make sure there are no lumps in the batter. Once the batter is ready, keep it aside for few minutes.
3. Melt the chocolate in a bowl over a pan of simmering water ( double boiler method ).
4. Whip heavy cream until soft peak forms, then gently fold into cooled chocolate using spatula.
5. Melt chocolate , butter and water together and keep aside.
6. Now take a non-stick pan , add oil or ghee , put it in medium flame.
7. Pour a ladle full of batter and spread it evenly by tilting the pan. Fry till they are light golden brown in color.
8. Remove the crepe from the pan and keep aside to cool down for few minutes.
9. Place the pur or stuffing lengthwise at the center and roll it from one side.
10. Drizzle the crepes with chocolate butter and serve chilled or at room temperature.