Patishapta pitha is an authentic Bengali sweet from olden times. The crepe-like thin pancakes are stuffed with coconut or khoya, a sweet filling. A patishapta pitha recipe is something to be done every festival, like Makar Sankranti and other special occasions. It is, as such, rich, flavourful, and very easy to prepare. Begin your recipe of patishapta pitha by making the batter. Put 1 cup rice flour, 1/2 cup all-purpose flour or maida, and 1 tablespoon of semolina, or suji, in a bowl. Start adding water or milk gradually to form a smooth, runny batter. It needs to rest for 15-20 minutes to form the right consistency. For making the filling, heat up 1 tablespoon of ghee in a pan. Then put 1 cup grated coconut and 1/2 cup jaggery or sugar. Mix well until the jaggery is melted and the coconut is well coated, giving a rich, sticky filling. You could even add cardamom powder to get that aromatic touch or use khoya for a rich filling. Now heat a non-stick pan and pour one ladle of this batter to make a thin crepe. Pour it on medium flame until the sides come up easily, fill the coconut filling in the centre, and roll both sides over the filling. This patishapta pitha recipe is in the form of soft crepes with sweet, flavourful filling—a delicious treat to be served warm, with delightful textures and flavours that make it a speciality Bengali sweet!

• 100 gms maida
• 50 gms rice flour
• 200 gms coconut
• 500 ml milk
• 50 gms sooji
• 1 tbsp ghee
• 150 gms jaggery

• Start by preparing the coconut-jaggery filling. Place 1 tablespoon of ghee in a pan and heat it on medium flame.
• Ghee gives a richer flavour as well as smell which adds to the overall taste of the filling.
• Once the ghee melts, add 200 gms of grated coconut to it.
• Fry the coconut for some minutes while stirring constantly.
• The coconut should roast and emit a natural aroma, thereby giving the sign that it's ready for the next step.
• Add 150 gms of jaggery to this pan after saut ing the coconut.
• Jaggery is something that's been around for ages and has a unique taste to the filling, so it's not like sugar, but mix it up with the coconut while cooking until the jaggery melted and mingles well with the coconut.
• It's at least 5 minutes to 7 minutes over that and continue to stir so that it doesn't stick to the pan.
• Remove it from the stove when the jaggery has melted completely, and the filling is thickened.
• Let it cool.
• To make the batter for crepes, combine 100 gms of maida or all-purpose flour, 50 gms sooji or semolina, and 50 gms rice flour in a deep mixing bowl.
• All these flours help give crepes a texture: sooji would provide a nice bite and rice flour crispiness.
• Mix dry ingredients making sure it is well mixed so it dissolves uniformly, while adding milk 500 ml gradually, stirring all the time till it becomes quite a smooth batter.
• The consistency of the pancake batter should be that it is not too thick but not runny at all.
• Once you have made the batter, let it rest for 30 minutes. Resting the batter is one of the most important procedures because if you let the flour absorb the milk, then you are going to get a better crepe texture.
• Now, you can proceed further to prepare crepes. Put a non-stick pan over medium heat. Grease it lightly with ghee or oil so that it doesn't stick.
• Once the pan gets a bit warm, pour a ladleful of prepared batter into it.
• Immediately start making a circle by spreading the batter on the pan by the back side of the ladle.
• The secret to having a proper texture in the crepes lies in trying to make it as thin as possible.
• Now, place the pan on medium heat and cook the crepe until its edges start lifting from the pan.
• This will take about 2-3 minutes.
• Flip it with a spatula onto the other side and let it get lightly golden for another minute. Take the cooked crepe off the pan and put it on the plate.
• Assembling the Patishapta is now the fun part.
• Take one of the cooked crepe sheets and place a spoonful of the prepared coconut-jaggery filling along one side of the crepe.
• Now, roll the crepe over the filling, tucking in the sides as you roll to completely enclose the filling.
• Repeat this process with the rest of the batter and filling until all the crepes are cooked and filled.
• Patishapta can be served warm.
• While serving, you can add a little finesse to the baked crepes by sprinkling some extra grated coconut on top.
• You can add a dash of ghee to make it the finest.
• These lovely crepes can make a fabulous dessert or a sweet treat, and, with their taste and presentation, you will surely gain bragging rights inside your friends and family's circles, too.
• Conclusion recipe of Patishapta pitha can never be a dessert, but it's rather an experience: the coconut flavours intermingling with jaggery touts the delicate placing in a crepe.
• It might take some time to prepare it, but it delivers a mouth-watering delight that won't upset.
• Be it a festival or a simple get-together gathering at family, Patishapta Pitha surely becomes a star.
• So gather all the ingredients and join this cooking journey today!
• Enjoy the delightful flavours of this popular Bengali dessert that will leave you asking for more.