Patishapta
Thin rice-flour crepes rolled with sweetened coconut-kheer filling. The most popular Bengali pithe — made during Makar Sankranti with fresh nolen gur.
People also search this as patishapta pitha, patisapta, pati shapta.
Ingredients
- Rice Flour — 120 g
- Water — 400 g
- Cardamom Powder — 2 g
- All-purpose Flour — 60 g
- sooji — 50 g
- oil — 20 g
- Nolen Gur — 180 g
- Fresh Coconut — 250 g
- salt — 1 g
Method
- Cook grated coconut and nolen gur on low flame till thick and sticky.
- Add cardamom powder and let the filling cool.
- Whisk rice flour, sooji, maida, salt and water into a thin batter.
- Rest the batter for 30 minutes.
- Grease a pan lightly and spread a ladle of batter thin.
- When edges lift, place filling in a line and roll the crepe.
- Cook the roll for a few seconds more and take it off.
Common questions
- How many calories in one plate of Patishapta?
- 341 kcal per plate.
- How much cooking time?
- 40 min — 20 min prep, 20 min cooking.