Patishapta (Sankranti Special)

by Shaheen Ali

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 …

Print Recipe
PATISHAPTA | RICE CREPE FILLED WITH COCONUT & JAGGERY (Sankranti Special)
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 5 minutes
Servings
piece
Ingredients
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 5 minutes
Servings
piece
Ingredients
Instructions
  1. In a large bowl mix both the flours, semolina and cardamom powder.
  2. Add milk gradually and keep stirring to make a smooth and fine batter. Break lumps if formed and keep the batter till flowing consistency.
  3. Keep aside and allow it to rest for 10 mins.
  4. Meanwhile in a non stick wok, heat jaggery in low flame to avoid getting burnt.
  5. Add grated coconut and cardamom powder and mix it thoroughly till it turns sticky.
  6. Add finely chopped cashews and few raisins and mix well.
  7. Turn off the gas and allow it to cool in room temperature.
  8. Heat a non stick tawa and grease it with ghee or oil.
  9. Pour a large scoop of batter in the center of the tawa and spread it in circular motion like we do for dosa.
  10. Make a thin crepe and add few drops of ghee or oil from all sides and roast it till light golden in color. You may now flip it and lightly roast from the other side as well.
  11. Flip back and drop a table spoon of coconut mix from one end to the other making two divisions of the crepe. Spread it in a line.
  12. Fold in both sides of the crepe over lapping each other.
  13. Carefully transfer the patishapta on a plate and make more follwing the similar method.
  14. You can line them on the serving tray and pour condensed milk all over. (optional)
  15. Serve hot or cold!
Recipe Notes

If you like this recipe, pls do give a try and drop in your valuable feedback in comments below.

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Love : Shaheen!

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