Patishapta (Patisapta) is a traditional Bengali dessert that is especially popular during the winter season and celebrations such as Poush Sankranti (Makar Sankranti). It is a type of pancake or crepe filled with a sweetened coconut or khoya (milk solids) mixture, infused with jaggery or sugar.
Patishapta not only satisfies the sweet tooth but also brings back the nostalgic flavors of home and heritage. Making the outer shell of this crepe is tricky.
Every time I used to make some or the other mistake. So, I asked one of my friends who shared her mother's fail proof patishapta recipe. Each time I make this Bengali patishapta pitha, it turns out great.
Jump to:
Ingredients
Rice Flour: It is the key ingredient for making different types of pithe puli during makar sankranti.
Semolina: Another important ingredient for this recipe. Use fine quality semolina here.
All-purpose flour: Many people avoid putting maida in the batter, but I feel that adding maida gives the crepe its perfection.
Jaggery: I prefer using date palm jaggery aka nolen gur in this recipe. It enhances the taste and aroma of the dish.
Coconut: For filling, I have used freshly grated coconut. However, you can also utilize desiccated coconut here.
Milk: Use milk to make the flowy batter.
Oil/Ghee: I use ghee to grease the pan before frying patishapta. Alternatively, you can also use oil.
Instructions
Follow step-by-step recipe to learn the patishapta recipe with coconut and thank me later!
We can divide the recipe into two parts. One part is making of the stuffing, and the other part is making of the outer shell followed by stuffing the crepe and making patishapta.
Combine shredded coconut and jaggery in a pan. Mix thoroughly. Turn on the stove and carefully whisk the mixture over a low heat. The jaggery will begin to melt gradually as you continue to stir in the shredded coconut.
After stirring constantly for 5-7 minutes, the liquid will thicken and become somewhat sticky. Remove the mixture from the heat and allow it cool slightly. The filling should retain moisture while being hard enough to hold its form when rolled or filled.
In a mixing bowl, combine the rice flour, semolina, and all-purpose flour (4:2:1 ratio). Combine thoroughly. Now, add milk to make a thick batter. You should the boiled the milk and later bring it to room temperature before using it.
Next, stir the mixture thoroughly after adding a small amount of grated jaggery.
You can also use sugar instead of jaggery.
Before preparing the crepes, let the batter soak for three to four hours. Though you can soak for 20-30 minutes and start making the crepes. However, as my fried suggest soaking for longer duration and definitely it gives better result.
Once the batter has soaked, add additional milk to get a flowing consistency. Now heat a non-stick pan, lightly grease the pan.
Add a ladle full of batter to the pan and spin clockwise to form a circular shape with a diameter of 4-5 inches. Spread it out into a thin, round shape with the back of the ladle. If required add little bit of ghee to cook the crepe.
Place a portion of the prepared coconut jaggery filling lengthwise along the center of the crepe. Roll the crepe over the filling to seal it, much like a wrap. Serve it immediately.
Again, grease the pan and repeat the above steps to make the remaining patishapta.
Serving Suggestions
Though patishapta is known as a popular Bengali dessert, this can also be served as a sweet filling snack. Serve with a drizzle of date palm jaggery syrup or a dollop of rich, creamy rabri.
Garnish with a sprinkle of desiccated coconut or a few slivers of almonds and pistachios for an added touch of elegance and crunch.
Serve these delicious, freshly made Bengali crepes warm to enhance your Patishapta experience.
Variations
You can make variations in stuffing. As I mentioned earlier, instead of traditional coconut jaggery filling, try your hands on sondesh stuffing, carrot halwa stuffing, mawa stuffing, etc. and many more stuffings.
Storage
Allow to cool the patishapta completely to room temperature before storing them. Place the patishapta in an airtight container.
If you have multiple layers, place a piece of parchment paper or butter paper between the layers to avoid sticking.
Store the container in the refrigerator. They should stay fresh for up to 2-3 days.
When you're ready to enjoy them, you can reheat them in microwave or in a pan on stovetop.
Top tips
- For best results, use high-quality date palm jaggery.
- Use a good-quality non-stick pan to avoid sticking.
- Avoid adding excess sweet in the batter, otherwise the crepe will stick to the pan.
- You can replace some of the milk with water or coconut milk for extra flavor.
You Might Also Like
Patishapta
Materials
Ingredients to Make the Outer Shell or Crepe
- 1 cup Rice Flour
- ½ cup Suji/Semolina
- ¼ cup All-purpose flour/Maida
- 2-3 cups Milk use as required
- 2 tablespoon Jaggery grated
- 2 tablespoon Ghee
Ingredients to Make the Stuffing
- 1 cup Grated Coconut
- 150 gms Jaggery grated
Instructions
Making of Coconut Jaggery Filling for Patishapta
- Take grated coconut and jaggery together in a pan. Mix well.
- Turn on the heat and slowly stir the mixture under low heat.
- Jaggery will start melting slowly and keep mixing the grated coconut in it.
- After stirring frequently for 5-7 minutes, the mixture will thicken and come together into a slightly sticky consistency.
- Take the mixture off the heat and allow it to cool slightly. The filling should retain moisture but be firm enough to maintain its shape when rolled or stuffed.
Making of the Crepe (Outer Shell)
- Take rice flour, semolina and all-purpose flour together in a bowl. Combine well.
- Now add milk (boiled and cold) to make a thick consistency batter.
- Next add little amount of grated jaggery into the mixture and mix well.
- Allow to soak the batter for 3 to 4hrs before making the crepes.
- After soaking the batter, add more milk to make the batter flowing consistency.
- Now heat a non-stick pan, lightly grease the pan.
- Add a ladle full of batter onto the pan and rotate it clockwise to make a round shape of 4–5-inch diameter, spread it out into a thin, round shape using the back of the ladle.
- Place a portion of the prepared coconut jaggery filling lengthwise along the center of the crepe.
- Gently roll the crepe over the filling to seal it, like a wrap.
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, we would love to see the pictures of your dishes. Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures at: jhumu.here@gmail.com or motionsemotions.here@gmail.com.
Leave a Reply