SINGARA PITHE

Ingredients

• Maida
  
• Refined Oil for frying and 2tbsp for the dough
  
• Ghee 2tbsp
  
• Baking Powder 1/2 tsp
• Coconut (grated)
• Khejurer Gur

Procedure

Knead the maida with ghee, 2tbsp refined oil and baking powder to make a tight dough. Cover it with a soft wet cloth for 1/2 an hour. Meanwhile make the filling of the samosa(singara) by heating khejurer Gur and coconut together till no syrupy liquid is left. Let it cool.
Cut the dough into small balls (normal size of a puri(luchi) ) and flatten each ball like a puri and cut into two equal halves. Then fold each of the semi-circular puri in a triangular way and fill it up with the coconut stuff. Deep fry the samosas in refined oil.
Serve hot with NALEN GUR.

"PATISAPTA"

Sankranthi, or Sankranti (Sanskrit: मकर संक्रान्ति ), Makar Sankaranti marks the transition of the Sun into Capricorn on its celestial path. This is significant considering the Winter Solstice marks the beginning of the gradual increase of the duration of the day. Traditionally, this has been one of many harvest days in India.

In West Bengal, Sankranti, also known as Pous Sankranti after the Bengali month in which it falls, is celebrated as a harvest festival Pous Parbon (Bengali: পৌষ পার্বণ). The freshly harvested paddy along with the date palm syrup in the form of Khejurer Gur (Bengali: খেজুরের গুড়)and Patali (Bengali: পাটালি ) is used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk and khejurer gur and known as Pithey (Bengali: পিঠে). All sections of the society particpate in a three-day begins on the day before Sankranti and ends on the day after. The Goddess Lakshmi is usually worshipped on the day of Sankranti.
I am going to post some of my favourite PITHE recipes for this month to mark the POSH PARBON usually celebrated by Bengalees.

"Patisapta" is one of my favourite pithe which I have learnt from my Grand Mother.

Ingredients:

• Flour 4tbsp
• Semolina 2tsp
• Khejurer Gur 1/2 cup + 2tsp for the pancake
  
• Sugar 2tsp
• Deshi Ghee 2tsp
• Milk 8tbsp
• Coconut (grated, 1cup)
• Khoya 1/4 cup
  

Procedure:

In a large wok mix the khoya, khejurer Gur and grated coconut together and make a smooth paste with the help of a spatula over a high flame. The Patisapta Pur is ready.
Meanwhile make a smooth paste of milk, flour, semolina, khejurer gur (2tsp), ghee and sugar.This is your pancake batter.
Heat a nonstick tawa and grease it with ghee and fry the pancakes one at a time from the smooth batter you have made. Stuff each pancake with the Patisapta Pur.
Serve hot as a winter desert.