Patishapta (Bengali sweet pitha)

Patishapta is a beloved traditional Bengali pitha consisting of delicate, paper-thin crepes filled with a luscious mixture of freshly grated coconut and aromatic jaggery. Soft, lightly golden, and beautifully rolled, these sweet treats are especially popular during the winter harvest festival of Poush Parbon, when fresh date palm jaggery (nolen gur) is in season. The combination of tender crepes and a rich, caramel-like filling creates a delightful balance of texture and flavor, making Patishapta one of Bengal’s most cherished festive desserts.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Cooking Method: Sauteing

Cuisine: Indian, West Bengal

Courses: Dessert

Description

Patishapta is a beloved traditional Bengali pitha consisting of delicate, paper-thin crepes filled with a luscious mixture of freshly grated coconut and aromatic jaggery. Soft, lightly golden, and beautifully rolled, these sweet treats are especially popular during the winter harvest festival of Poush Parbon, when fresh date palm jaggery (nolen gur) is in season. The combination of tender crepes and a rich, caramel-like filling creates a delightful balance of texture and flavor, making Patishapta one of Bengal’s most cherished festive desserts.

Ingredients

For the Filling

2 cup Grated fresh coconut
1 cup Date palm jaggery (Nolen Gur/Patali Gur) (Grated)
1/2 tsp Cardamom powder
2 tbsp Mawa/Khoya or Milk powder (Optional)
Ghee or Oil - For greasing the pan

For the Batter

1/2 cup All-purpose flour (Maida)
1 cup Rice flour
1/4 cup Semolina (Suji/Rava)
2 cup Milk (lukewarm)
2 tbsp Sugar or Liquid Jaggery
Salt: A tiny pinch

Instructions

1
Prepare the Batter
1. Combine the rice flour, maida, semolina, sugar, and a pinch of salt in a large mixing bowl.
2. Pour the lukewarm milk in gradually, whisking continuously to ensure a completely smooth batter with no lumps.
3. The texture should be a smooth, thin, pouring consistency (similar to a crepe or thin dosa batter).
4. Cover the bowl and let the batter rest for 15 to 30 minutes so the semolina absorbs moisture.
2
Make the Coconut Filling
1. Heat a non-stick pan over a medium-low flame and add the grated jaggery. Let it melt completely.
2. Mix in the grated fresh coconut and stir well.
3. Cook the mixture on low heat for 5 to 7 minutes, stirring constantly so it does not burn.
4. If you are using khoya or milk powder, stir it in now to build a creamy structure.
5. Sprinkle the cardamom powder. Once the moisture evaporates and the filling turns sticky and holds its shape, turn off the heat. Let it cool down.
3
Cook the Patishapta
1. Heat a flat non-stick frying pan or tawa on a medium-low flame. Lightly grease the surface with a few drops of ghee or oil using a brush.
2. Give your rested batter a quick stir. Pour a small ladleful (about ¼ cup) of the batter directly into the centre of the hot pan.
3. Quickly swirl the pan or use the back of the ladle to spread the batter into a thin, even circle.
4. Cook on low heat for about 30 to 45 seconds until the top looks completely dry and the edges lift slightly. Note: You only need to cook one side of the crepe.
5. Take 1-2 tablespoons of the coconut filling, shape it into a small cylinder or log, and place it along one edge of the crepe.
6. Using a spatula, gently fold the edge over the filling and continue rolling it tightly into a neat cylinder.
7. Press down mildly for a few seconds to seal the seam, then transfer it onto a plate. Repeat for the remaining batter,

Read it online: https://indiafoodz.com/recipe/patishapta-bengali-sweet-pitha/