Taler Patishapta (Palm Jaggery Crêpes): A Taste of Bangladesh
35 minutes
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About Taler Patishapta (Palm Jaggery Crêpes): A Taste of Bangladesh
Imagine biting into a warm, delicate crêpe infused with the intoxicating aroma of date palm jaggery. These aren't just any crêpes; they're Taler Patishapta, a beloved Bangladeshi dessert that captures the essence of Bengali homestyle cooking.This simple recipe lets the natural sweetness and rich fragrance of the jaggery shine through, requiring no additional flavorings. A luscious coconut-jaggery filling adds another layer of flavor, making each bite a truly delightful experience.Folded and pan-fried to golden perfection, these Patishapta are the perfect sweet treat for any occasion. Discover the magic of this authentic Bangladeshi delicacy and transport your taste buds to a world of delicious warmth.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Crêpes
- 1 cup Rice Flour
- ½ cup All-Purpose Flour
- ½ cup Semolina Flour suji
- ½ ltr Milk
For the Filling
- 1 ½ cup Date Palm Jaggery
- ½ cup Coconut grated
- ½ cup Milk Powder
- ½ cup Ghee
Instructions
- In a mixing bowl, whisk together the rice flour, all-purpose flour, and semolina flour.
- Gradually add the milk while whisking continuously to create a smooth batter. Make sure there are no lumps. Set the batter aside.
- In a frying pan over medium heat, melt the ghee. Add the date palm jaggery and grated coconut. Stir-fry for a few minutes until the jaggery melts and the coconut is fragrant.
- Add the milk powder to the pan and continue stirring until the mixture thickens and forms a dough-like consistency. Remove from heat and set aside.
- Lightly brush a clean frying pan or griddle with ghee and heat over medium heat. Pour 2-3 tablespoons of the crêpe batter onto the hot pan, swirling to create a thin, round crêpe.
- Once the crêpe is cooked through and lightly golden, place a spoonful of the palm jaggery filling in the center.
- Fold the crêpe over the filling from both sides to create a wrap. Gently press the edges to seal.
- Cook the filled crêpe for another minute per side, or until golden brown and heated through. Serve warm and enjoy!
Recipe Notes
Good To Know
- Palm is available in the autumn season.
- Rest the batter for at least 20–30 minutes before making the wraps to allow the rice flour and semolina to hydrate fully, resulting in softer and more pliable patishapta.
- Patishaptas are best enjoyed warm.
Expert Tips
- For a sweeter filling, add a pinch of jaggery or a drizzle of date syrup to the palm extract mixture.
- Experiment with different spices in the filling like cardamom, cinnamon, or nutmeg for a unique flavor profile.
- If you don't have access to fresh palm, you can use canned palm puree or jaggery as a substitute.
Storage Instructions
- Store leftover patishapta in an airtight container in the refrigerator for up to 2 days. Gently reheat them in a steamer or microwave for a few seconds before serving.
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Recipe Nutrition
Calories: 341kcalCarbohydrates: 41gProtein: 7gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gFiber: 2gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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This looks so inviting! I’m eager to try it.
What a flavorful dish! Thanks for sharing.
Wow, this looks fantastic!
This is a fantastic recipe! Thanks for sharing.
I’m in love with this recipe already!