Sujir Patishapta Pitha with kheer filling – recipe with video

Sujir Patishapta Pitha with Kheer filling – I made this Pitha in this year’s Makarsankranti (Bengali Poushparbon) festival. This Patishapta Pitha crepe is made with suji (semolina) and maida (flour), and the kheer filling (khirer pur) is only made with milk and milk powder. In Bangladesh, this kheer er Patishapta Pitha is also known as khirsa Patishapta, though patishapta is traditionally made with rice flour instead of suji.

This is a super easy, super quick, super soft Patishapta Pitha recipe for those who do not eat coconut and want to make Pitha without rice flour. The best thing about this recipe is made in 15 to 20 minutes without rice flour and coconut. Even beginners can easily make it. 

If you are searching for a traditional Patishapta Pitha recipe made with rice flour and coconut, then check out my Kheer Narkel Nolan Gurer Patishapta Pitha

Try this pitha at home and let me know your feedback in the comment section below.

You can also try –

Dudh Puli Pitha recipe

Choshir Pitha or Chushir Payesh

Rosh Bora recipe

Sujir Patishapta Pitha with kheer filling – recipe with video

Recipe by Moumita PaulCourse: Sweet, DessertCuisine: Indian Bengali, BangladeshiDifficulty: Easy

Servings

12-16

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

300

kcal

Quick and easy to make soft, yummy Sujir Patishapta Pitha with kheer er pur. The patishapta crepe is made with suji and maida and kheer er filling or pur with milk & milk powder. This is a no coconut and no rice flour Pitha.

Ingredients

• For making batter

• 1/2 cup Suji/Semolina

• 1/2 cup Water

• 1 cup Maida/Flour

• 1 cup + 5 tbsp Milk

• 2 tbsp Sugar(optional)

• 
  For making filling

• 1+1/2 cup Milk Powder

• 1 cup Milk

• 4 tbsp Sugar

• 1 tbsp Ghee

• 1/2 tsp Cardamom Powder

• 4 tbsp Patali Gur/Nolen Gur(optional)

• 
  Ghee for frying patishapta

Directions

• For making kheer filling
• In a pan, take 1 and 1/2 cups milk powder and 1 cup milk, and mix continuously to keep it lump free.
• Add 1 tbsp ghee and 1/4 cup (4 tbsp) sugar, mix them well. 
• Heat the pan, and cook the mixture on medium heat with continuous stirring. 
• Once the mixture starts thickening, add 1/2 tsp of cardamom powder, and mix well.
• Lastly, add 4 tbsp of gur(crushed patali gur), and mix well.
• Once the gur completely melts and is incorporated with the mixture, our kheer filling is ready.
• 
  For making Patishapta crepe
• In a bowl, take 1/2 cup(100 g) suji, mix with 1/2 cup of water and leave it for 2 mins.
• Then mix it with 1/2 cup of milk with the mixture and keep it rest for 10 mins.
• After 10 mins, add 1 cup(200 g) maida (flour) with suji, and mix together.
• Then, first, add 1/2 cup of milk to the mixture, and later, add 5 tbsp of milk to make a smooth, free-flowing batter.
• Lastly, add 2 tbsp of sugar and mix well with the mixture. Though mixing sugar is totally optional. 
• The batter is ready.
• Heat a tawa, grease it with a little ghee, pour little batter on it, roll the spatula over the batter and make a round crepe.
• Once the crape gets dry, put the kheer on one side of the crepe and roll it well.
• After making the roll, grease its sides with ghee and fry for just 20 secs on each side.
• Kheer filled Sujir Patishapta Pitha or Sujir khirsa Patishapta Pitha is ready. 

How to make Sujir Patishapta Pitha with kheer filling

For making kheer filling

In a pan, take 1 and 1/2 cups milk powder and 1 cup milk, and mix continuously to keep it lump free.

Add 1 tbsp ghee and 1/4 cup (4 tbsp) sugar, mix them well. 

Heat the pan, and cook the mixture on medium heat with continuous stirring. 

Once the mixture starts thickening, add 1/2 tsp of cardamom powder, and mix well.

Lastly, add 4 tbsp of gur(crushed patali gur), and mix well.

Once the gur completely melts and is incorporated with the mixture, our kheer filling is ready.

For making Patishapta crepe

In a bowl, take 1/2 cup(100 g) suji, mix with 1/2 cup of water and leave it for 2-3 mins.

Then mix 1/2 cup of milk with the mixture and keep it rest for 10 mins.

After 10 mins, add 1 cup(200 g) maida(flour), and mix well.

Then first, add 1/2 cup of milk in the mixture, later add 3 tbsp of milk to make a smooth-flowing batter.

Lastly, add 2 tbsp of sugar and mix well with the mixture. Though mixing sugar is totally optional. 

The batter is ready.

Heat a tawa, grease it with ghee, pour a little batter on the tawa, roll the spatula over the batter, and make a round crepe.

Once the crepe just gets dry, put the kheer on one side of the crepe and roll it well.

After making the roll, grease its sides with ghee and fry for just 10 seconds on each side.

Kheer er Patishapta Pitha or Sujir Khirsa Patishapta Pitha is ready. 

How to store patishapta

You can easily store these Pitha in the refrigerator in an airtight container for 4-5 days. It remains soft in the refrigerator till last. However after 4-5 days of refrigerating, to get the freshness of pitha, you can microwave it for 20 seconds before eating.