A delicious Bengali sweet dish, patishapta is like a thin crepe or pancake made using flour, sooji (semolina), rice flour, and milk. The crepe is then filled with a sweet filling of roasted jiggery and coconut to make for a sinfully delicious festive food.
There are number of ways of making the patishapta. For example, the crepe can be sweet; the coconut in the filling can be replace with khoya, while the jiggery can be substituted with sugar. Follow this recipe to add a dash of Bong sweetness to your festive season!
Image: Bong Bong
Print Recipe Coconut and jaggery-stuffed Bengali patishapta
Thin Indian crepe rolls with a sweet filling.
For The Filling
In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.
Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
For The Patishapta
Take the maida, sooji and rice flour in a bowl.
Add milk and mix carefully avoiding making any lumps.
Keep the mixture aside for half an hour.
Heat a little oil in a non stick pan.
Pour a thin layer of the mixture on it and spread it quickly with a laddle.
Place the filling lengthwise at the center of it and roll the patishapta. Wait till the colour is light brown.
You can pour condensed milk or honey over the rolled patishaptas before serving.
Feature Image: YouTube | Nestlé Milkmaid