Patishapta Pitha: Authentic Bengali Sweet Crepes with Coconut Filling
1 hour 15 minutes
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About Patishapta Pitha: Authentic Bengali Sweet Crepes with Coconut Filling
Indulge in the delicate sweetness of Patishapta Pitha, a beloved Bengali dessert. These exquisite crepes, made with a subtly sweet batter of rice flour, all-purpose flour, and semolina, are lovingly wrapped around a rich, aromatic filling of grated coconut and jaggery (or sugar).The preparation involves creating a smooth batter, letting it rest for optimal texture, and then expertly cooking thin, delicate crepes on a lightly oiled griddle. The creamy coconut-jaggery filling adds a delightful contrast to the crepe's gentle sweetness, creating a harmonious blend of flavors and textures.Perfect for breakfast, a special occasion, or a delightful afternoon treat, Patishapta Pitha offers a taste of authentic Bengali culinary heritage. Prepare to be transported to the heart of Bengal with each bite of this irresistible sweet treat.
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Recipe Time & More
Prep45 minutes
Cook30 minutes
Total1 hour 15 minutes
Ingredients
- 1/2 cup All-Purpose Flour maida
- 1 cup Rice Flour
- 1/2 cup Semolina semolina
- 1 cup Milk
- 1/2 cup Jaggery or sugar sugar
- Water
- Filling for pur
- 3 cup Coconut grated
- 1 cup Jaggery or sugar sugar or
- Cardamom Powder elaichi
- Refined Oil or ghee ghee or for frying
Instructions
Prepare the Coconut Filling (Pur)
- Mix grated coconut, jaggery (or sugar), and water in a pan. Cook over low heat, stirring frequently, until the mixture thickens, becomes sticky, and oil begins to separate. Stir in cardamom powder. Remove from heat and let cool completely.
Prepare the Crepe Batter
- In a large bowl, whisk together all-purpose flour, rice flour, semolina, sugar (or jaggery), and salt. Gradually add milk and water, whisking continuously until a smooth, lump-free batter forms. Let the batter rest for at least 1 hour for optimal texture.
Cook the Patishapta Pitha
- Heat a non-stick pan or griddle over medium heat. Lightly wipe the pan with oiled paper towel.
- Pour 1/4 cup of batter onto the hot griddle and quickly swirl to create a thin, round crepe. Cook for about 2 minutes per side, or until lightly golden brown and cooked through.
- Spread a thin layer of the cooled coconut filling lengthwise across the center of the crepe. Gently roll the crepe up from one end.
- Serve immediately, hot or cold.
Recipe Notes
Expert Tips for Perfect Patishapta Pitha
- For the smoothest batter, sift the dry ingredients before mixing. This prevents lumps and ensures a delicate crepe texture.
- Don't overcrowd the pan when cooking the crepes. Cook in batches to ensure even cooking and prevent sticking.
- If your filling is too thick, add a little more water to adjust the consistency. The filling should be spreadable but not runny.
- For a richer flavor, use ghee (clarified butter) instead of oil to cook the crepes. The subtle nutty flavor complements the sweetness beautifully.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 21gProtein: 4gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 2mgFiber: 1gSugar: 2g
Usashi Mandal
Articles: 54
5 Comments
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This is so tempting! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.
Such a beautiful dish! Can’t wait to try it.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Thanks for sharing.