non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
819 cal
36gProtein
64gCarbs
46gFat
2Recipes
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Creamy, sweet Patishapta – a delicate, comfort food pancake that tastes just like mom used to make. Pure bliss!
Delicate, thin crepes made from rice flour and semolina, filled with a sweet, fragrant mixture of coconut and jaggery. This classic Bengali dessert is a festive treat, perfect for celebrating special occasions.
Serving size: 2 pieces
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Creamy, sweet Patishapta – a delicate, comfort food pancake that tastes just like mom used to make. Pure bliss!
This bengali dish is perfect for snack. With 673.2 calories and 10.9g of protein per serving, it's a nutritious choice for your meal plan.
In a large bowl, whisk together the rice flour, all-purpose flour, semolina, sugar, and salt.
Gradually pour in the milk, whisking continuously to create a smooth, thin, and lump-free batter.
Cover the bowl and let the batter rest for at least 30 minutes. This helps the semolina to absorb moisture.
Heat a heavy-bottomed pan over low-medium heat.
Add the grated coconut and grated date palm jaggery (nolen gur).
Cook for 5-7 minutes, stirring constantly, until the jaggery melts and the mixture thickens.
Add the crumbled khoya and green cardamom powder. Mix well and cook for another 2-3 minutes until the filling comes together and leaves the sides of the pan.
Remove from heat and let it cool slightly.
Heat a non-stick tawa or flat skillet over low-medium heat. Grease it lightly with a little ghee.
Give the rested batter a good stir. Pour about 1/4 cup of batter onto the center of the pan.
Quickly swirl the pan to spread the batter into a thin, even crepe. Cook for about 1 minute, or until the top looks cooked and the edges start to lift.
Place 1-2 tablespoons of the coconut filling in a line along one edge of the crepe.
Gently fold and roll the crepe from the filling side to form a cylinder.
Press lightly and cook for another 30-40 seconds, turning it over, until it's lightly golden.
Slide the patishapta onto a plate.
Repeat the process with the remaining batter and filling, greasing the pan with ghee as needed. Serve the Patishapta Pitha warm.