Patesa is a popular dish in Pakistan. Sugar, wheat flour, ghee, and cardamom (ilaichi) can be used to flavor it. So, some people believe patisa and soan papdi are the same items. However, they are not. So, in most cases, gram flour is used to make patisas (Besan)
How to Store Patesa?
Pour onto a greased surface or thali and roll to 1-inch thickness lightly. Sprinkle the char magaz seeds and elaichi and gently press down with palm. So, cool and cut into 1-inch squares, wrap individually into square pieces of thin plastic sheet. So, patesa stored in an airtight container.
What it is made of?
So, patesa is another famous recipe across the northern part of India and Pakistan. So, it is made from sugar, wheat flour, ghee and can use cardamom (ilaichi) for fragrance.
- 1/4 cup ordinary flour
- 1/4 cup gramflour (maida)
- ghee (250 g)
- 2 1/2 pound of sugar
- 1/2 cup of water
- 2 tablespoons milk
- 1/2 teaspoon cardamom seeds, roughly crushed
- 2 tsp. charmagaz (four types of seeds combined) (see glossary)
- 4″ squares of thin polythene sheet