The Pathishapta are prepared with a batter of plain flour ,semolina and rice flour mixed with milk and filled with a sweet filling of coconut ,jaggery and Khoya.The idea is to use the freshly harvested gur/jaggery made from date palm syrup and used in making of the pithe. Poush Sankranti is celebrated for three days and all people from the society takes part in this festival.
The Bengalis are required to take bath before sunrise in the holy ganga sagar and eat sweet potatoes and yams.On the Sankranti day they worship lord Dharma and Goddess Lakshmi is worshiped the next day with hitchpot or rice made specially for bhog.
Here is a step wise recipe for Pathishapta .If you are looking for some more Bengali recipes few of them are
1 cup coconut,grated
1 cup khoya/milk solids
1/2 cup jaggery/sugar,grated
1 cup all purpose flour
1/2 cup semolina/suzi/rava
1/4 cup rice flour
1 1/2 cup milk
2 tablespoon clarified butter/ghee
Heat a pan and add coconut.Roast the coconut for a minute.
now add khoya and jaggery or sugar.Cook until mixture combines and sticks together.
Add crushed cardamom seeds and let the filling cool.
In a mixing bowl add sifted all purpose flour ,semolina and rice flour.
Add milk slowly and whisk until combines.
Let the batter rest for 15 minutes.
Heat a non stick pan and apply a teaspoon of ghee.Pour some batter on the pan and spread it in circular motion with a ladle or spoon.
Add a tablespoon of filling lengthwise and roll the pathishapta .Cook until light brown in color.
Remove from heat and place in serving plate.
Serve warm or cold.
Serve-6 Cooking time-30 minutes