Patishapta Pitha (Bengali Style Rice Flour Crepes)

Patishapta Pitha (Bengali Style Rice Flour Crepes) - Plattershare - Recipes, food stories and food lovers
Patishapta Pitha is a delicious Bengali dessert made with rice flour, coconut, and jaggery. This thin, crepe-like sweet treat is a popular choice during winter festivals in India and is perfect for satisfying your sweet tooth cravings.
Learn how to make this traditional dessert and impress your guests with this authentic Bengali delicacy.
4.50 from 6 votes
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Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Served As: Snacks
Recipe Cuisine Type: Bengali
Recipe Taste: Sweet
Calories 1019 kcal
Servings 2


For the pancakes

  • 1 cup rice flour
  • 1/2 cup semolina rava/ suji
  • 1/2 cup all purpose flour maida
  • 1/2 tsp Salt
  • 2 1/2 cups Milk warm

For the filling

  • 1 1/2 cups Milk whole
  • 2 tbsp semolina
  • 2 tbsp Jagerry
  • 2 tbsp coconut fresh or desiccated
  • 2 tbsp raisins
  • 1/2 tsp cardamom powder green cardamom powder


For the pancakes

  • Start by making a pour able batter using rice flour, all purpose flour, salt and semolina, whisk in the milk and remove lumps if any. Allow this batter to sit for 30 mins.
  • Now to make the filling: In a pan add in a small spoon of ghee, pour in the milk and sprinkle the semolina over it, mix well. Now add in the jaggery, allow to melt if using it in its solid state.
  • Next add in the raisins and allow them to soften slightly. Once the jaggery is well incorporated add in the coconut along with the cardamom powder and cook on a slow-medium flame until the mix comes together in a mass, once done, switch off the flame

To make the crepes

  • Brush a small pan with a little butter or ghee and pour in 2 tbsps of the batter, twirl the pan around so that the batter forms a uniform circle.
  • Set the flame to slow, cover and cook till the top of the crepe gets slightly dry (no batter should transfer onto your finger when you check the top.)
  • Next, make a small log of the prepared filling that is slightly smaller in size than the diameter of the crepe and put it on one edge of the crepe.
  • Next with the help of your spatula roll the flap of the crepe over the filling, keep rolling gently till you form a crepe cylinder.

Please appreciate the author by voting!

4.50 from 6 votes

Recipe Nutrition

Calories: 1019kcal | Carbohydrates: 177g | Protein: 32g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 773mg | Potassium: 1079mg | Fiber: 7g | Sugar: 37g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 634mg | Iron: 5mg

Parinaaz Marolia
Parinaaz Marolia

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  1. Amazing recipe! My kind of food 🙂 I love sweets. Will it be fine to use whole wheat flour or amaranth flour instead of all purpose flour?5 stars

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