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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.
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.
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.
This bengali recipe takes 45 minutes to prepare and yields 5 servings. At 639.43 calories per serving with 10.43g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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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.
Use coconut milk or almond milk for the batter. Replace ghee with coconut oil or another vegetable oil and omit the khoya from the filling.
For a faster filling, use 1 cup of grated coconut and 1/2 cup of sweetened condensed milk. Cook together until the mixture thickens.
Omit the all-purpose flour and semolina. Use 1.5 cups of fine rice flour and add 1 tablespoon of cornstarch to the batter for binding. Let it rest for an hour.
To make it dairy-free, prepare the batter with water or a plant-based milk. Use oil instead of ghee for frying and skip the khoya in the filling.
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