Patishapta pitha | Poush Sankranti Patishapta pitha | Patishapta with coconut jaggery stuffing
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.
Servings: 15 patishapta
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.
