Soft rice crepes folded inwards to make an envelope filled with a delicious filing made with coconut and jaggery ….. yes, you got it right, it’s Patishapta! The most desired bengal sweet delicacy made during the month of January on the auspicious occasion of Poush or Makar Sankranti.
The batter used for making the fine crepes is of white flour, semolina and rice flour. Where white flour helps making the crepe go as thin as possible, semolina and rice flour simultaneously adds up a perfect bite and a crunch to the delicacy.
For the filling any jaggery can be used but as it is winters and i am all stocked up with my fresh palm jaggery aka Nolen Gur, i prefer using that only. If you use normal sugar cane jaggery the only difference u may get is of the color. The filling might look a little lighter in color as compared to Nolen Gur. I remember my mother use to serve this with condensed milk and it tasted yummm. It’s a personal preference so i chose to keep the patishapta simple.
Let us now quickly check out the recipe …