Authentic Bengali Patishapta Recipe (Nolen Gurer Patishapta Pithe)
1 hour 15 minutes
1116 reads
About Authentic Bengali Patishapta Recipe (Nolen Gurer Patishapta Pithe)
Indulge in the rich, sweet flavors of Patishapta, a beloved Bengali delicacy. This authentic recipe, passed down through generations, captures the essence of Poush Sankranti—a time of warmth and tradition. For over 40 years, my family has cherished this recipe, sharing its delightful taste with every guest.Learn to make these delicate crepes filled with a luscious coconut and date palm jaggery mixture. The perfect balance of textures and flavors makes these irresistible. This detailed guide ensures a successful outcome, even for beginner cooks.Get ready to experience the magic of homemade Patishapta, a true testament to Bengali culinary heritage.
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Crepe Batter
- 1 cup Rice Flour
- 1 1/2 cup All-Purpose Flour maida
- 1 tbsp Sugar
- 1 1/2 cup Milk
- 1/2 tsp Salt
For the Filling
- 150 grams Date Palm Jaggery nolen gur
- 3 cup Coconut shredded
- 1 tbsp Sugar for the filling
- 1 cup Milk for reducing
- 3-4 Cardamom Pods ground
- 5 tbsp Vegetable Oil for cooking crepes
- 5 grams Ghee for cooking filling
- 1 Bay Leaf (optional)
Instructions
Prepare the Crepe Batter
- Combine rice flour, all-purpose flour, sugar, milk, and salt in a bowl. Whisk until smooth and lump-free. Add the date palm jaggery and mix thoroughly. Cover and let the batter rest for at least 1 hour.
Prepare the Filling
- While the batter rests, grate the coconut. In a pan, heat ghee. Add the grated coconut and 1 tablespoon of sugar. Cook until lightly browned and fragrant. Set aside.
Reduce the Milk
- In a separate pan, heat 1 cup of milk. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, stirring occasionally, until it thickens considerably. Stir in the cardamom.
Combine Filling Ingredients
- Add the reduced milk to the coconut mixture. Continue cooking and stirring until all the moisture evaporates, creating a thick, dry filling.
Cook the Patishapta
- Heat a lightly oiled griddle or flat pan over low heat. Pour a small ladle of batter onto the hot pan, swirling to create a thin crepe.
Fill and Fold
- Once the crepe is lightly golden on the bottom, add a spoonful of the filling to the center. Fold the crepe over the filling, forming a half-moon shape.
Finish Cooking
- Cook until both sides are golden brown. Transfer to a plate. Repeat with remaining batter and filling.
Serve and Enjoy
- Serve immediately. Garnish with a drizzle of milk, pistachios, and cherries (optional). Leftovers can be stored in the refrigerator for up to 7 days.
Recipe Notes
Expert Tips for Perfect Patishapta
- For extra flavor, add a pinch of ground cardamom to the crepe batter.
- Don't overcrowd the pan while cooking the crepes; cook in batches to ensure even browning.
- If the filling is too wet, cook it for a longer time to achieve the desired consistency.
- Experiment with other fillings – try a mix of khoya (dried milk solids) and nuts for a richer flavor.
Recipe Video
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Recipe Nutrition
Calories: 852kcalCarbohydrates: 118gProtein: 15gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 17mgSodium: 290mgPotassium: 476mgFiber: 7gSugar: 37gVitamin A: 199IUVitamin C: 2mgCalcium: 184mgIron: 5mg
Sibani Nag
Articles: 1
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Daarun recipe, Sibani Di. Aami try korbo.
Have had several patishaptas from this recipe. Yummy and savoring.
Such a beautiful dish! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.
So delicious! Excited to make it.