Wednesday, November 9, 2011


On the 26 October 2011, Wednesday we celebrated the festival of light - Diwali or Deepavali, it is celebrated on the New Moon Day after Dashera. This festival brings immense happiness and joy to one and all. There are so many wonderful things about Diwali celebration - the puja done at home, the lighting of the diyas - small clay lamps filled with oil, bursting of crackers and the special homemade sweets.

There are lot of significant mythological events associated with Diwali.
  • It marks the return of Lord Rama with his brother Lakshman and wife Site to Ayodhya after 14 years of Vanvas. The subjects of Ayodhya decorated the entire city with diyas.
  • The day is associated with Pandavas returning from 12years exile as they were defeated by Kauravas. The people of Hastinapur celebrated their Kings' return by lighting diyas.
  • The Goddess Kali is worshiped on this day. It depicts the victory of Good over Evil, so the dark night is illuminated with diyas and crackers.

Diwali is very special for me - I get to be a kid for a day :) . It’s been 7-8 years that I celebrate Diwali away from my family and with my friends. Although I miss my family but I always enjoy this festival. I start planning from morning, there is shopping for lights to be done and the last minute cracker to purchase. I love decorating my house with diyas and lighting and this is something I do every year, these small diyas always bring a lot of smile.

Then the final part - burst crackers as much as I can, I really feel like a kid -- literally jumping with joy as they burst and then laugh out loud :)

But this year I did one thing different--made some sweets at home :) - one of them was Gajar Halwa ka Patishapta (Sweet Egg-less Crepes stuffed with Carrot Pudding) .

Patishapta is a very common Bengali sweet, its sweet egg-less crepes stuffed with sweet coconut or sweet khoya filling. This sweet is made is almost all Bengali house to celebrate Makar Sankranti which is mostly in the between (January to February). India being a predominantly agrarian country the harvesting season is joyfully celebrated throughout the country. However I can have Patishapta’s mine and Baba's favourite Patishapta in Diwali.

As you know me by now I love to experiment with foods and so I decided to stuff my Patishapta stuffed with Carrot Halwa rather than Coconut or Khoya and called it Gajar Halwa ka Patishapta and served it with Rabdi

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Carrot 7-8 medium sized
Ghee 2 tablespoons
Milk 3 cups
Condensed Milk1/2 cup
Cardamom powder1/2 teaspoon
Sugar2-3 tablespoon

Maida/All Purpose Flour 2cups
Semolina 1/2 cup
Sugar 1 & 1/4 cup
Water 2-3 cups
Salt As per taste
Oil2 tablespoon

Milk 2 cups
Condensed Milk 1 cup
Almond 4 numbers
Pistachio 7 numbers

  1. Grate all the carrots finely.
  2. Heat ghee in a pan, add the carrot and fry till the carrots soften and are properly fried (see that the color is kept intact).
  3. In a separate pan, add milk , condensed milk and sugar. Bring it to boil .
  4. Add cardamom powder to the sweet-boiled milk and simmer it in low flame for 5 min
  5. To the frying carrot add the milk and keep cooking in low heat till the milk is completely absorbed.
  6. Remove it in a bowl and set it aside. Let the pudding cool slightly.

  1. In a large pan add water and sugar and let them boil till the sugar dissolves completely
  2. In a separate bowl , mix maida/all purpose floor , semolina and salt.
  3. Pour the sugar syrup to the dry mix and whisk well till a batter of crepes consistency is formed. 
  4. Let the batter stand for at least half an hour.
  5. In a flat non-stick pan, brush oil. The oil should be very less, so I used the head of the brinjal to spread the oil .
  6. Using a ladle pour the batter to the pan and evenly distribute the batter in a circular shape.
  7. When it can hold the shape and the bottom is partially done, put a little amount of the carrot halwa lengthwise on one side.
  8. Using a spatula start folding the sides like an omelet. 
  9. Fry for 3-4 min more, see that the color is not changes.

  1. Dry roast pistachio and almond. 
  2. Grind the nuts very finely.
  3. In a pan, add the milk and condensed milk. Bring it to boil.
  4. Keep stirring occasionally till the sweeten milk is slightly thicken.
  5. Add the grounded nuts to the milk and stir them well till it gets a smooth consistency.
  6. Let the rabdi cool down
Plate the patishaptas in a flat dish , garnish with toasted pistachios. Serve with the Rabdi.



Looks delicious...Loved the twist..yum..

really innovative and tempting sweet

Omg, super inviting sweet,stunning and irresistible..

sounds interesting...
looks delicious and very tempting :)

A nice twist to this traditional sweet dish...Looks yumm...And glad u had a wonderful diwali...
Prathima Rao
Prats Corner

yummy yummy..Delicious..Thanks for the recipe dear

My Blog

Tempting and irresistible..superb

I love hearing about your celebrations...the special foods and traditions connect you with friends and family even if you cannot be with them all. Your sweets look wonderful~

Dear Pyriyanka, I just love reading your posts. I not only learn but get to enjoy the holiday with you. You walk me through each and every step of the holiday from shopping, decorating and enjoying. These crepes look delicious. I would love to try and make them. Perhaps I will give it a try. Thank you for your pleasant visits. I always look forward to them. Blessings, Catherine xo

This is such an interesting post! Thank you for sharing all this valuable information about this holiday as well as such a refined crêpe stuffed with this carrot mixture. I will try it someday as I love the taste and looks of it.

first time here... your photos are a visual treat... glad to follow you.. do visit my blog sometime..

Belated wishes dear and I loved your twist to the original recipe. Looks delicious.



I love these look absolutely delicious!! gloria

I've never had an eggless crepe before. Sounds pretty tasty!

Hey Priyanka, this patishapta is new to me. i will try this different dish. lovely dear.

hey Priyanka you have changed your template, this looks too good and professional.

gajar ka halwa inside patishapta very innovative idea...loved it

It sounds as though you had a wonderful holiday. I loved the information you shared with us about Diwali and I love the sweets you prepared for your family. I hope youhave a great day. Blessings...Mary

Well you've certainly given us immense happiness just looking at that amazing dessert - it looks incredible. Love hearing about your celebrations and traditions!

Beautifully presented. I love gajar halwa and rabdi.

Oh this is such a lovely recipe :) It looks so delightful :)

wow, what a brilliant idea!! so indian and yet so french, gotta try this for sure :)

Those look amazing! A great treat.

Best wishes for 2012!



It's diffrent,worth trying.

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This is great blog.Loved the blog .Thanks for sharing.

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