Patishapta Recipe by Sibani Nag : Nolen Gurer Patishapta Pithe

5 from 3 votes

Nolen Gurer Patishapta is one of the most popular home-made Bengali delicacies. I use the most authentic recipe, that has been local and seasonal to Poush Sankranti.
I have been carrying over this recipe for the last 40 years and it has been a part of my DNA to feed every visitor with my home-made Patishapta.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Recipe Taste Savoury, Sweet
Servings 5


  • 1 cup Rice flour
  • 2 cup Refined Flour
  • ½ cup Semolina
  • cup Milk
  • 150 gm Date Palm Jaggery or Nolen Gur
  • 3 cup Coconut or khoya, grated
  • 3-4 Green cardamoms
  • 5 tablespoon Vegetable oil
  • ½ teaspoon Salt
  • 5 gm Ghee
  • 1 tablespoon Sugar
  • 1 Bay leaf


  • Let us start by preparing the crepe batter. In a bowl, add 1.5 cups of maida, 1 cup of rice flour, 1 tbsp of sugar, 1.5 cups of milk and ½ tsp of salt.
  • Add the Nolen Gur and stir to make a smooth batter. Mix well for a few minutes, and ensure that there are no lumps and the ingredients are combined properly.
  • Cover the lid and set aside the batter for 1 hour.
  • While the batter is getting some rest, start grating the coconut in a grinder.
  • Once the grated coconut is ready, heat some ghee in the pan. When the ghee starts melting, add the grated coconut and 1 tbsp sugar to the mixture.
  • Take 1 cup of milk in a separate pan and set it to boil. Once the milk boils, add 1/2 tbsp of sugar. Keep stirring for 30-40 minutes on medium-low heat.
  • Combine this reduced milk with the coconut-sugar mixture and keep stirring the mixture over medium-low flame until all the moisture evaporates and you have a dry filling ready to go.
  • Now, you have both (1) Batter and (2) Dry Filling ready. Next, you simply have to fry the patishapta pithe. For this, heat a flat griddle pan or a tawa pan over a low heat and brush it lightly with oil or ghee.
  • Add a small ladle of batter to the pan, and swirl it into a circle to create a thin crepe. Once the crepe turns pale golden on the underside, and on the edges, roll a portion of the dry filling on the center of the crepe.
  • Switch sides, and fry until both sides are golden brown in color.
  • Transfer the patishapta from the pan to a plate & continue frying the rest. They are best when eaten hot. Top the patishaptas with some milk drizzle, pistachios & cherries. Patishaptas could also be stored in the refrigerator for up to 7 days.


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5 from 3 votes

Recipe Nutrition

Calories: 852 kcal | Carbohydrates: 118 g | Protein: 15 g | Fat: 36 g | Saturated Fat: 19 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 17 mg | Sodium: 290 mg | Potassium: 476 mg | Fiber: 7 g | Sugar: 37 g | Vitamin A: 199 IU | Vitamin C: 2 mg | Calcium: 184 mg | Iron: 5 mg

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Sibani Nag
Sibani Nag

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