Patishapta/Bengali sweet Crepes with Jaggery-Coconut filling

Sankranti celebrations in a Bengali household is not possible without making Pithe-Payesh. There are endless varieties of Pithe (seasonal homemade Bengali sweets) that can be made during winter, and the main ingredients would be Rice flour, Maida, Suji, Jaggery, Coconut, etc. But without Patipshapta Pithe making or eating considered incomplete especially during Sankranti. I made these Patishapta by following my mother’s recipe, grown-up eating these made by Mom every year on Sankranti is a part of childhood memory that is close to my heart. The pile of freshly made Patipsapta, the waiting to get my share of Pithe, the joy of distributing and sharing Pithe with neighbours, friends, and relatives, and getting different boxes/plates of Pithe in return, the past glories can never fade away. In our urban lifestyle neither we attempt to make different Pithe on a single day (which was a must-follow tradition in olden days) nor we’ve got those warm people around to share the stuffs with…but but at least we must try to keep the tradition alive. I always make a small batch of Pithe on Sankranti and this is a simple recipe that you too can start with. Ma’s recipe involves more rice flour+jaggery than maida+sugar for the crepes that’s why they are not whitish here. Soft crepes filled with melt in mouth coconut-jaggery-mawa filling these are completely addictive, and you might lose counts while having them. 🙂

I hope you’ll find the recipe useful, do try and let me know your experience. 🙂

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Patishapta/Bengali sweet Crepes with Jaggery-Coconut filling

Patishapta is a traditional Pithe (seasonal homemade Bengali sweet) prepared especially during winter. Soft crepes filled with melt in mouth coconut-jaggery-mawa filling these are completely addictive.

Cuisine Indian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 14 Pieces

Author Chandrima

Ingredients

For the filling

• 1 medium-sized- Coconut (grated)
• 200g- Date Palm Jaggery/Khejur Gur/Patali Gur (Adjust as per your desire for sweetness)
• ½ cup- Water
• 70g- Mawa/Khoya/Thickened milk solid (grated)

For the crepes

• 250g- Rice flour/Atop chaler guro
• 75g- Rawa/Suji
• 60g- All-purpose flour/Maida
• 125ml- Liquid Date Palm Jaggery/Liquid Khejur Gur
• Water as required

Instructions

1. For the Patishapta filling break solid jaggery coarsely into pieces. Now In a Deep frying pan (nonstick preferably) add the jaggery and water, keep stirring over low heat until the jaggery melts completely and a thick mixture forms. Add some more water if required, so that the jaggery doesn’t burn. 

2. Add grated coconut into the thickened jaggery mixture, stir well and keep cooking over low heat for the next 5-6 minutes.

3. Next to add mawa, mix and keep cooking until the mixture becomes a bit dry but still spreadable. Remove from the heat, keep aside.

4. To make the Patishapta batter add everything mentioned For the Crepes in a bowl. Whisk well, keep adding water until a semi-thick batter forms. The batter should be neither thick nor very thin in consistency (read note). 

5. Heat a nonstick tawa or frying pan and apply some vegetable oil with a pastry brush over the top surface of the pan, and pour two ladleful batter in a oblong shape. 

6. Wait for 2 minutes and now add some coconut filling on top of the crepe vertically (watch the recipe video for reference), a bit apart from the center. Start folding patishapta from one side, while folding press gently on top of the folded patishapta with the spatula, remove and keep aside. Do all these over low heat. Serve warm or at room temperature (read note).

Recipe Notes

• The Patishapta batter might start to become thick after making a few crepes, add a little bit of water to keep the consistency pourable that spreads on the frying pan without any effort.
• Keep rest of the Patishapta refrigerated in an airtight container, and consume within 4-5 days.
• You can reheat Patishapta in the microwave before serving, as they taste best while warm.

Watch the recipe video below: