Bengali patishapta pitha – a recipe of sweet rice flour pancakes stuffed with kheer-narkel-nolen gurer filling, described with step by step pictures. Patishapta is a bengali style rice flour pancake(crepe) stuffed with coconut, khoya, and date palm jaggery mixture. Wintertime Bengali festival Poush Parbon aka Makar Sankranti is celebrated in entire Bengal and Bangladesh by making such traditional sweets or desserts at home.
Patishapta is a traditional Bengali pithe that originated in Bangladesh and later passed on to Kolkata. This khirer patishapta is bengali’s utmost craving in winter with khejur gur or date palm jaggery.
After staying a long time in Bangalore we didn’t forget our tradition. So every year we celebrate poush parbon (or sankranti) festival at home by making our favorite bengali pitha recipes like patishapta, dudh puli, bhaja pitha, Gokul pithe, chitoi pitha and many more. Among them, patishapta is one of the favourite pithe of my family even my kid loves it too. Today I’m sharing this recipe for the upcoming poush parbon festival.
While making this bengali pitha patishapta you may easily prepare the kheer-narkel-nolen gurer filling but making a soft rice flour pancake is the challenging task of this recipe. That means for making the best patishapta first need to prepare a perfect batter.
Few things must keep in mind while preparing its perfect batter. First, most importantly rice flour is not the only ingredient to make a perfect batter of patishapta. So to make the best patishapta pancakes the exact ratio of rice flour(chaler guro) and plain flour(maida) should be maintained carefully. Even the exact amount of milk or dudh or even water should be used for making the perfect consistency of this batter. As here I described how I prepare my super delicious soft and juicy traditional patishapta pancakes applying smart ideas(described in this recipe).
Two ways of making patishaptas batter
- How my mom does, prepare this dish in a traditional way by using homemade rice flour prepared with soaked gobindo bhog rice and parboiled rice with1:1 ratio grinding by hand in a Shil Nora(Shil Batta) or grindstone. By adding water or milk in a perfect ratio she makes the patishapta’s batter though the filling is the same as mine.
- For the quick patishapta recipe we make a batter with maida and Suji and that sujir patishaptas are also delicious too. Just replace the rice flour with sooji and the suji and maida ratio will be the same as the rice maida ratio I used in this patishapta recipe.
Tricks for making best patishapta recipe
As per my mom, homemade rice flour is not so fine as store-bought one but tastes three times more than that. But we don’t have enough time in our hands so store-bought is the only option for making any bengali pitha. So it was a challenge to me how to make super soft patishapta crepe by using that store-bought rice flour. And after several attempts yes I made it right.
Here I applied my trick, I first soak the rice flour in water for 15 mins to make it soft and later add milk. And then by adding maida with more milk and that’s the secret ingredients for my super soft patishapta pitha recipe.
Try this traditional bengali sweet at home and let me know your valuable feedback about this recipe in the comment section below.
You may try other sweet dish or desserts recipes including pitha from my website
Bengali patishapta pitha recipe
Prep time: 25 mins
Cooking time: 30 mins
Served in: 55 mins
No. of servings: 7
Course: sweet or dessert
Author: Moumita Paul
Ingredients of patishapta pitha
1 cup=250 ml
For making batter
- 1/2 cup of rice flour(store-bought)
- 1 cup of maida or flour
- 1 cup milk
- 1/2 cup water
- 4 tbsp nolen gur or sugar(optional)
For making filling
- 1 cup grated coconut
- 3/4 cup crushed patali gur
- 1/2 cup khoya kheer
- 3 tbsp ghee
- 1/2 tsp cardamom powder
How to make bengali patishapta pitha recipe with kheer narkel nolen gurer stuffing
Preparation of the patishapta batter
- First, take 1/2 cup of rice flour in a bowl and mix it with 1/2 cup of water. Stir it for 2-3 mins to mix it well.
- Then add 1/2 cup of milk to it and stir it continuously to make a thin lump-free batter. Cover it and leave it for 15 mins.
- After 15 mins of soaking rice flour into the milk, start to add 1 cup of maida or flour with it in 2-3 batches.
- At this moment take 1/2 cup of more milk and start adding to make a perfect batter with soaked rice flour and 1 cup of maida. Don’t stop stirring in this stage as we need a smooth perfect batter(without any lump).
- The Batter should not be too runny or too thick, the consistency must be medium.
- Here I’ve divided the batter into two bowls, in one bowl I’ve added 2 tbsp of nolen gur or patali gur and stir it well till the gur melts down. On the other bowl, I didn’t add anything.
- If you want your whole batter will be sweet then add 4 tbsp gur or sugar to it and mix it well. The batter is ready, now cover the two bowls for use later.
Making of patishapta’r pur or stuffing
- Place a pan on medium heat, add 2-3 tbsp ghee or clarified butter, then add 1 cup of grated coconut to it. Sauté it for 1-2 mins.
- Then add 3/4 cup of crushed or grated patali gur or khejur gur to it. Mix it well. Cook it till it almost gets melted down.
- When the gur melts down then immediately add 1/2 cup of grated khoya kheer to it and mix it nicely. Stir it continuously altogether.
- When all ingredients mixed with each other, then add 1/2 tsp of cardamom powder to it. Mix well.
- This filling must not be dry means moisture should remain as shown in the pic. Then turn off the heat. The filling is ready.
How to make patishapta
- Take a tawa or skillet, make it hot, brush little ghee on its surface. Even you may remove excess ghee with a paper towel. As shown in the pic.
- Use a round shape ladle to put the batter on the skillet and then start moving the ladle in a circular way to make a round-shaped pancake with it.
- After getting your desired shape of a pancake, let it cook. When the bubbles start appearing on the pancake and it starts to get dry then place the filling on its right side and start to roll it out with the help of a spatula.
- After rolling out, brush it with ghee(both sides) and little fry it from both sides for a maximum of 30-40 secs.
- Our favorite patishapta pitha is ready, serves it hot or when it comes to room temperature.
- You may add more or less gur as per your requirement.
- If you feel the batter doesn’t reach your desired consistency, may add 1-2 tbsp more milk. Not more than that.
- Water and milk should be at room temperature, don’t add hot water or hot milk for making the batter.
- Maida is a must used ingredient as only rice flour will make the crepe too hard and get damaged while folding.
- Even you may add mashed apple or carrot(gajar)and atta instead of maida in patishapta batter to make this recipe more healthy for your kid’s morning breakfast.
- You may easily replace the khoya kheer with malai or condensed milk from my coconut-date palm jaggery filling.