Patishapta Recipe

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How to make Patishapta

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. 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 in Patishapta Recipe: Thin crepes made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling.

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.