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Patishapta Pitha Recipe | Bengali Dessert


May 29, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Pamper your sweet tooth with this delectable Bengali delicacy Patishapta. It is a light crepe filled with coconut, mawa and jaggery stuffing, combined with chopped dry fruits to add that extra crunchiness to the dish. Watch and learn this quick recipe by Chef Sadaf and share your experience with us in the comment section below.

INGREDIENTS

    For the batter:
    1 cup refined flour/maida
    1/2 cup sooji
    1/4 cup rice flour
    1 1/2 to 2 cups milk
    Oil, to cook the patishapta
    For the filling:
    Desiccated coconut: 2 ½ cups
    Jaggery: 1 cup
    Khoya: 1/3 cup
    Cardamom powder: ½ tsp
    Toasted almonds and pistachio

DIRECTIONS

For the filling: 1. Lightly toasted the desiccated coconut in a wok and then add in jaggery.
Combine them well together over a low flame. Once they and place it over the low flame. Once jaggery-coconut mixture is not sticking to the pan anymore, add khoya and stir continuously on medium-low flame for 2-3 minutes.
2. Toss in cardamom in the pan and mix well and increase the flame to cook for 1-2 minutes more.
3. End it with chopped nuts.
For the patishapta: 1. Sift maida, sooji and rice flour in a clean bowl.
2. Add milk and mix it carefully. Ensure that there are no lumps in the mixture. Let the mixture sit for 25-30 minutes.
3. Heat a non-stick pan. Apply some oil and pour a thin layer of the mixture on it and spread it quickly. Wait till the colour is light brown. 4. Put the mixture lengthwise and roll it over and let it stay in the pan for 30 more seconds. 5. Place it on the plate. Serve hot or cold.

About Sadaf HussainFollow On

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Sadaf Hussain is a MasterChef India 2016 finalist, TedX speaker and food and travel enthusiast. When he's not cooking delicious dishes for IFN Hindi, he blogs at www.foodandstreets.com.

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