Patishapta Pitha Recipe: Authentic Bengali Sweet Crepes
1 hour
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About Patishapta Pitha Recipe: Authentic Bengali Sweet Crepes
Indulge in the delightful taste of Patishapta Pitha, a traditional Bengali sweet crepe. This recipe unveils the secrets to creating these delicate, thin crepes filled with a rich, sweet coconut and jaggery mixture. Perfect for special occasions or a delightful treat anytime.These delectable crepes offer a delightful balance of textures and flavors—the soft, slightly chewy crepe enveloping a warm, sweet, and subtly spiced filling. Each bite is a journey to the heart of Bengali culinary tradition.Follow our step-by-step guide, complete with expert tips, to master this beloved dessert and impress your family and friends with an authentic taste of Bengal.
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Patishapta Crepes
- 1 cup Rice Flour
- 1/2 cup Semolina also known as rava or suji
- 1/2 cup All-Purpose Flour also known as maida
- 1/2 tsp Salt
- 2 1/2 cup Milk warm
- 2 tbsp Ghee for cooking the crepes
Instructions
Prepare the Crepe Batter
- Whisk together rice flour, semolina, all-purpose flour, and salt in a large bowl. Gradually whisk in warm milk until you achieve a smooth, pourable batter. Let the batter rest for at least 30 minutes.
Make the Filling
- In a saucepan, heat ghee or clarified butter over medium heat. Add whole milk and bring to a simmer. Sprinkle in semolina, stirring constantly to prevent lumps from forming.
- Continue stirring until the semolina thickens. Stir in grated jaggery, and cook until completely melted and incorporated.
- Add raisins and cook until softened. Finally, stir in shredded coconut and cardamom powder. Cook for a few more minutes until the mixture thickens and comes together, then remove from heat and set aside to cool slightly.
Cook the Patishapta Crepes
- Lightly grease a non-stick pan or griddle with ghee or butter over medium-low heat. Pour 2-3 tablespoons of batter onto the hot surface, quickly swirling the pan to create thin, even circles.
- Cover the pan and cook until the crepe’s top surface is slightly dry and sets, about 1-2 minutes. Do not overcook.
Assemble and Roll
- Carefully lift one edge of the cooked crepe with a spatula. Place a small amount of the cooled filling along the edge (about 1-2 tablespoons). Gently roll the crepe over the filling, creating a tight cylinder. Repeat with the remaining batter and filling.
Serve
- Serve your Patishapta Pitha warm or at room temperature. Garnish with extra shredded coconut or a sprinkle of cardamom powder if desired.
Recipe Notes
Expert Tips for Perfect Patishapta Pitha
- For extra-thin crepes, use a slightly thinner batter consistency. Adjust by adding a little more warm milk as needed.
- Don't overcrowd the pan when cooking the crepes; this will prevent even cooking.
- If using block jaggery, melt it separately before adding to the filling to avoid lumps.
- Allow the filling to cool slightly before assembling to prevent the crepe from breaking.
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Recipe Nutrition
Calories: 1019kcalCarbohydrates: 177gProtein: 32gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 59mgSodium: 773mgPotassium: 1079mgFiber: 7gSugar: 37gVitamin A: 791IUVitamin C: 1mgCalcium: 634mgIron: 5mg
Parinaaz Marolia
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5 Comments
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What a delightful recipe! Thanks for sharing.
I’m in love with this recipe already!
This looks amazing! Thanks for sharing.
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?
They taste amazing I had them last year during sankranti…what a dish.