Patishapta Pitha is a traditional Bengali dessert consisting of delicious pancakes filled with an irresistible blend of coconut and jaggery. This delicacy is a classic at Durga Puja celebrations and during the festival of Makar Sankranti. It is also a fantastic choice for any occasion when you want to enjoy a sweet and comforting dessert.
Patishapta Pitha is a traditional dessert from the region of Bengal, especially popular during the celebrations of Poush Parbon, a festival dedicated to the harvest. This recipe has been passed down from generation to generation, and is much appreciated for its simplicity and authentic taste. Making and sharing this dessert is a way to celebrate the culture and tradition of Bengal.
The total estimated time to prepare and cook the Patishapta Pitha is approximately 1 hour. You will need a frying pan, a spatula, a mixing bowl and a large spoon. The difficulty of this recipe is medium. Although the preparation of the filling and the dough for the crepes is simple, the process of cooking and rolling them may require a little practice to get the right texture and size.
This dessert provides a good source of energy and thanks to the coconut, it provides healthy fats, fiber and several essential minerals. Jaggery contains iron and other micronutrients that are beneficial for health.
Ingredients for the recipe
- 1 cup rice flour
- 1/2 cup wheat flour
- 1/4 cup semolina
- 2 cups of milk
- 1 cup of water
- 1 cup grated coconut
- 1/2 cup jaggery or brown sugar
- 2 tablespoons ghee or butter
- Cardamom powder to taste
- A pinch of salt
- A few drops of vanilla essence (optional)
Step-by-step preparation to prepare the recipe
Step 1: In a large bowl, mix the flours and semolina. Add the 2 cups of milk, 1 cup of water, and a pinch of salt. Mix well until you obtain a smooth, lump-free dough. Let it rest for 15-20 minutes.
Step 2: In a pan, melt 1 tbsp of ghee or butter. Add the grated coconut and jaggery or brown sugar. Cook on low flame until the jaggery melts and mixes well with the coconut. Add the cardamom powder and vanilla essence (if using). Cook for a few more minutes and then remove from the flame.
Step 3: Heat a non-stick pan over medium heat and add a drop of ghee or butter. Pour a small amount of the crepe batter into the pan and spread evenly. Cook until you see bubbles on the surface, then flip and cook the other side until golden.
Step 4: Place a spoonful of coconut filling in the center of the cooked crepe. Fold the sides of the crepe closed to form a roll. Repeat the process with the rest of the dough and filling.
Serve the Patishapta on a large, flat plate. You can garnish them with some extra grated coconut on top. They can be served warm or at room temperature, accompanied by a cup of chai tea or coffee.
Tips and Suggestions
For a more authentic taste, use jaggery instead of brown sugar. You can add some freshly grated coconut on top before serving for a more attractive presentation. If you want a lighter version, you can use coconut milk instead of regular milk for the dough.
