Patisa Sweet Recipes

Steps:

• In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
• In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

Steps:

• Heat a woak and add 1 ½ cup of Wheat flour and ¾ cup of Ghee. Mix these well. Keep flame on medium and stir continuously. Roast till the fragrance from wheat flour. When will roast, then when Ghee start to separate. Now off the flame and stir the mixture for sometime
• For making sugar syrup, add 1 ½ cup of sugar and 1 cup of water in a wok and heat on medium flame. We will make this sugar syrup consistency of before making a tar (thread).
• Pour this sugar syrup into wheat flour mixture. Mix and stir for sometime. Transfer this mixture to a ghee greased plate. Flatten the surface and sprinkle the cardamom powder.
• . Let it cool down for 5-10 minutes. Cut into desired shapes and just warm the plate on flame and take out the pieces. Enjoy this traditional atte ka patisa.

Steps:

• cut 4 squares from a thin polythene sheet.
• Sift both flours together.
• Heat ghee in a heavy saucepan.
• Add flour mixture and roast on low till light golden.
• Keep aside to cool a little, stirring occasionally.
• Prepare syrup simultaneously.
• Make syrup out of sugar, water and milk.
• Bring syrup to 2 1/2 thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork till the mixture forms threadlike flakes.
• Pour onto a greased surface or thali and roll to 1" thickness lightly.
• Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
• Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
• Store in airtight container.