Patishapta
Veg
Thin rice-and-semolina crepes filled with a coconut-and-jaggery (or khoya) stuffing — a winter Poush Sankranti pitha, delicate and lightly sweetened, rolled and eaten warm.
Cuisines
Bengali
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1/2 cup | all-purpose flour |
| 1/4 cup | semolina |
| 1 cup | milk |
| 1/4 cup | sugar |
| 1 cup | grated coconut |
| 1/4 cup | khoya |
| 1/2 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 1 tablespoon | chopped nuts (optional) |
Instructions
- 1 In a bowl, mix rice flour, all-purpose flour, semolina, and milk to form a smooth batter. Set aside for 15 minutes.
- 2 In a pan, heat 1 tablespoon of ghee and add grated coconut, khoya, sugar, and cardamom powder. Cook until the mixture thickens. Add chopped nuts if using.
- 3 Heat a non-stick pan and lightly grease it with ghee.
- 4 Pour a ladleful of batter onto the pan and spread it thinly like a crepe.
- 5 Cook on medium heat until the edges start to lift, then place a spoonful of the coconut filling in the center.
- 6 Fold the crepe over the filling from both sides to form a roll.
- 7 Cook for another minute until lightly golden, then remove from the pan.
- 8 Repeat with the remaining batter and filling.
- 9 Serve warm or at room temperature.
Tips
For a richer taste, you can add a little condensed milk to the filling.