Patishapta

Patishapta

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

rice flour 1 cup Rice flour
Flour 1/2 cup Flour
Semolina 1/4 cup Semolina
Milk 1 cup Milk , full-fat
sugar 1/4 cup Sugar
Coconut 1 cup Coconut , grated
Khoya 1/4 cup Khoya
cardamom 1/2 teaspoon Cardamom , powder
ghee 2 tablespoons Ghee
Nut 1 tablespoon Nut , chopped (optional)

Instructions

  1. 1 In a bowl, mix rice flour, all-purpose flour, semolina, and milk to form a smooth batter. Set aside for 15 minutes.
  2. 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. 3 Heat a non-stick pan and lightly grease it with ghee.
  4. 4 Pour a ladleful of batter onto the pan and spread it thinly like a crepe.
  5. 5 Cook on medium heat until the edges start to lift, then place a spoonful of the coconut filling in the center.
  6. 6 Fold the crepe over the filling from both sides to form a roll.
  7. 7 Cook for another minute until lightly golden, then remove from the pan.
  8. 8 Repeat with the remaining batter and filling.
  9. 9 Serve warm or at room temperature.

Tips

For a richer taste, you can add a little condensed milk to the filling.