Dogra Patisa

Name: Dogra Patisa
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Dogra
Ingredients: 1 litre Full fat milk; 100 g All-purpose flour; 150 g Ghee; 200 g Sugar; 80 ml Water; 0.5 tsp green cardamom powder; 20 g pistachios

A milk and flour-based flaky sweet, cooked slowly to build delicate layers, cut into squares and finished with chopped pistachios, popular at Jammu weddings.

🇮🇳India· Jammu and Kashmir

Prep: 30 min
Cook: 40 min
Total: 70 min
Servings: 8
Difficulty: Medium
Calories: 260 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Heavy pan
•Tray for setting

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 15 g
carbs: 28 g
fibre: 1 g
protein: 5 g
calories: 260 kcal

Instructions

1
Simmer the milk over low heat until it reduces to about a third of its volume. Stir occasionally so it does not stick.
2
In a separate heavy pan, heat ghee (clarified butter) and add the flour. Roast on low heat until light golden and fragrant.
3
Slowly pour the reduced milk into the roasted flour, stirring constantly to avoid lumps. Cook until it forms a smooth, thick mass.
4
Dissolve sugar in water and simmer until it is thick enough that a drop stretches into a single thread between your fingers.
5
Pour the syrup into the milk-flour mixture. Stir vigorously to build light, flaky layers.
6
Add the cardamom powder and mix well.
7
Pour the mixture into a greased tray and spread it evenly. Leave it to cool.
8
Once firm, cut into squares and top with chopped pistachios before serving.

Chef's tips

Roast the flour patiently on low heat so it cooks completely without tasting raw. Stir briskly when mixing in the syrup to build the signature flaky layers.