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Delicate, thin crepes made from a rice flour and semolina batter, filled with a sweet, fragrant coconut and jaggery filling. A beloved Bengali sweet, perfect for festivals or a special treat.
For 5 servings
Prepare the Batter
Make the Coconut-Jaggery Filling
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Delicate, thin crepes made from a rice flour and semolina batter, filled with a sweet, fragrant coconut and jaggery filling. A beloved Bengali sweet, perfect for festivals or a special treat.
This bengali recipe takes 85 minutes to prepare and yields 5 servings. At 671.52 calories per serving with 11.97g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Cook the Patishapta
Repeat and Serve
Add finely chopped nuts like cashews, almonds, or pistachios to the coconut filling for a delightful crunch.
For a richer version, replace the coconut filling with a thick, reduced milk pudding (kheer or rabri).
Omit the sugar from the batter and use a savory filling, such as spiced mashed potatoes, paneer bhurji, or cooked lentils, to create a savory snack.
The combination of rice flour, semolina, and jaggery provides a quick source of carbohydrates, offering an instant energy boost.
Date palm jaggery is an unrefined sugar that retains trace minerals like iron, potassium, and magnesium, which are beneficial for overall health.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and utilized by the body for energy.
This usually happens if the batter is too thick, the pan is too hot, or the crepe is undercooked. Ensure the batter is thin and pourable, cook on a steady low-medium heat, and wait for the top surface to look dry before adding the filling and rolling.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature and whisk well before using, as it may thicken upon resting. You might need to add a little milk to adjust the consistency.
While Nolen Gur provides a unique smoky flavor, you can substitute it with an equal amount of regular jaggery (gur), palm sugar, or dark brown sugar. The taste will be slightly different but still delicious.
Patishapta Pitha is a traditional dessert and is best enjoyed in moderation as a special treat. It is a source of carbohydrates and sugars. Using jaggery instead of refined sugar offers some minerals, but it remains a high-calorie dish.
A single serving of two pieces of Patishapta Pitha contains approximately 350-400 calories. The exact count can vary based on the amount of ghee, sugar, and whether khoya is included.
Absolutely. To make it vegan, replace the dairy milk with a plant-based milk like coconut or almond milk, use a neutral vegetable oil or vegan butter instead of ghee for greasing the pan, and simply omit the optional khoya.