Patishapta Pitha is a traditional and most popular Bengali sweet recipe made during the auspicious occasion of Poush Parbon (Makar Sankranti). Bengali patishapta pitha is basically an eggless crepe made with rice flour, all purpose flour, semolina and stuffed with coconut-nolen gur (jaggery) filling.
Happy Poush Sankranti (Makar Sankranti) to all my dear friends!!
On the occasion of Makar Sankranti (Poush Parbon) how can I not make and devour this super yummy and delicious patishapta pitha. In my last post where I shared another poush parbon bengali recipe ROSH BORA. These two used to make an appearance every year during this time of the year. They remind me of my childhood day. Maa used to make them and I used to happily pop a sweet rosh bora or patishapta in my mouth.
There are so so many different varieties of pithas made during this time of the year i.e. Poush Parbon (Makar Sankranti), but I am more inclined towards these two. Let’s see how it is made.
What is patishapta pitha?
Patishapta pitha is one of the most popular variety of Bengali pitha made during Poush Parbon. It is a thin eggless crepe that is stuffed with coconut and jaggery (nolen gur) or sugar filling. It tastes absolutely divine. A slight sweet crepe with the sweet coconut stuffing is just magical.
What are ingredients used to make Bengali Patishapta pithe recipe?
Ingredients for the crepe
- Rice flour
- All purpose flour
- Semolina
- Sugar
- Water/Milk
- Salt
Ingredients for the Coconut Stuffing
- Coconut (freshly grated)
- Nolen gur (date palm jaggery) or Sugar
- Milk
- Ghee
- Cardamom powder
How to make Patishapta?
Make the coconut stuffing : Heat 1 tsp ghee in a pan and then add in the grated coconut along with milk and cook on medium low heat stirring frequently. After 7-8 minutes add the nolen gur/ jaggery or sugar and mix well. Continue cooking on medium low stirring continuously. Slowly the mixture will start to thicken. Now add cardamom powder and continue stirring until all the liquid is evaporated and it should look sticky and fudgy.
Make the crepe : In a bowl mix in all the ingredients listed under crepes except the water or milk and whisk it well. Next add water or milk slowly and whisk it well. It will be a thin batter. keep it aside for 15 minutes. ( This time I made it with water but you can make the batter with milk as it will make it more delicious)
Make the patishapta : Heat a non stick pan on low heat. When hot brush it with some ghee. Whisk the batter well. Then with a ladle or 1/4 measuring cup slowly pour the batter on the hot pan. Swirl the pan quickly to spread the batter evenly to a thin crepe. Let it cook for 1 1/2 – 2 minutes. Then add the prepared coconut stuffing on one side of the crepe. then slowly with the help of a spatula gently fold it from the side of stuffing and continue till end. Transfer the patishapta pitha from the pan to a plate and proceed on making the rest of the patishapta.
Serve it hot or cold along with some tea or coffee.
How long can we store patishapta for?
During winters store patishapta pitha in an airtight container at room temperature for at 2 days. Or they can also be stored in a refrigerator for 6-7 days (if it lasts for so long).
Here are few Bengali sweets recipe that you can try.
Nolan gurer Thumbprint cookies
Patishapta Pitha Bengali Recipe
Patishapta pitha | Poush Sankranti Patishapta pitha | Patishapta with coconut jaggery stuffing
Equipment
- Non stick pan
- large thick bottomed pan
- Large bowl
Ingredients
For the crepe
- 1 cup Rice flour
- 1/2 cup All purpose flour / Maida
- 1 1/2 tbsps Semolina (fine)
- 1/2 tsp Salt
- 2 tbsp Powdered sugar or jaggery
- 1 1/2 cup Water or milk (I used water)
Coconut jaggery stuffing
- 2 cups fresh grated coconut
- 3/4 cups Milk
- 1/2-3/4 cups Nolen gur (Jaggery) or sugar
- 1/4 tsp Cardamom powder
- 1 tbsp Ghee
Instructions
To make the coconut nolen gur stuffing
- Let’s start by making the coconut stuffing. Heat 1 tsp ghee in a pan and then add in the grated coconut along with milk and cook on medium low heat stirring frequently.
- After 6-7 minutes add the nolen gur/ jaggery or sugar and mix well. Continue cooking on medium low stirring continuously.
- slowly the mixture will start to thicken.
- Now add cardamom powder and continue stirring until all the liquid is evaporated and it should look sticky and fudgy.
To make eggless crepe batter
- In a bowl mix in all the ingredients listed under crepes except the water and whisk it well.
- Next add water or milk slowly and whisk it well. It will be a thin batter. keep it aside for 15 minutes.
To make patishapta pitha
- Heat a non stick pan on low heat. When hot brush it with some ghee.
- Whisk the batter well. Then with a ladle or 1/4 measuring cup slowly pour the batter on the hot pan. Swirl the pan quickly to spread the batter evenly to a thin crepe. Let it cook for 1 1/2 – 2 minutes.
- Then add the prepared coconut stuffing on one side of the crepe. then slowly with the help of a spatula gently fold it from the side of stuffing and continue till end.
- Transfer the patishapta pitha from the pan to a plate and proceed on making the rest of the patishapta.
- Serve it hot or cold. It can be refrigerated in an air tight container for 7 days.
I hope you enjoy this Sankranti (Poush Parbon) special Patishapta Pitha as much ads we do.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!
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