- Chef: Lalita Chakraborty
- Recipe Servings: 6
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Cook Time: 40 mins
- Difficulty Level: Easy
About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert, thin crepes made with refined flour, rice flour and semolina and stuffed with a tasty coconut and jaggery filling.
The festival of rice harvest in Bengal, ‘Poush Sankranti’ is celebrated by relishing the most delicious sweet the Bengali cuisine offer- ‘Pithe’, a category of sweets that are prepared using rice along with milk, coconut, date, etc. Patishapta is a type of pithe prepared on such celebratory occasions. It is a quick and easy Indian dessert recipe, made in about 30 minutes, so you can prepare it casually for breakfast or as a snack to serve unannounced guests. You can also pack these in your kid’s tiffin.
Ingredients of Patishapta
- For the batter:
- 1 Cup Refined flour / maida
- 1/2 Cup Sooji (semolina)
- 1/4 Cup Rice flour
- 1 1/2 – 2 Cups Milk
- To cook Oil
- For the filling:
- 3 Cups Coconut / khoya, grated
- 2 Tbsp Sugar / date jaggery
- 3-4 Green cardamoms
How to Make Patishapta
- Prepare the filling:
- 1.In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.
- 2.Add cardamom in it.
- 3.Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
- Prepare the patishapta:
- 1.Take maida, sooji and rice flour in a bowl.
- 2.Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.
- 3.Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.
- 4.Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.
- 5.Place it on the plate. Serve hot or cold.
- 6.You can pour condensed milk over it before serving.