Patishapta | Rice Crêpes with Cardamom Rice Cream – Burlap & Barrel
Experience the delicious Patishapta, a thin crêpe-like rice pastry filled with creamy kheer or sweet coconut-molasses blend, perfect for Bengali celebrations and family gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.burlapandbarrel.com.
Ingredients
- 2 Tbsp vegetable oil
- 75 g (2 ½ oz/scant 2/3 cup) fine semolina
- 75 g (2 ½ oz/scant ½ cup) rice flour
- 150 g (5 ½ oz/1 ¼ cups) plain (all-purpose) flour
- 1 Tbsp granulated sugar
- 1⁄8 tsp salt
- 250 ml (8 fl oz/1 cup) full fat milk
- 250 ml (8 fl oz/1 cup) room-temperature water
- 30 g (1 oz) rice flour
- 30g (1 oz/¼ cup) fine semolina
- 400 ml (14 fl oz/generous 1 ½ cups) full-fat milk
- ¼ tsp ground cardamom
- several strands of saffron
- 230 ml (8 oz) condensed milk
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