Name: Bengali Patishapta
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup All-Purpose Flour, maida; ⅛ cup Semolina, suji; 1 tbsp Rice Flour; ¾ cup Milk, for batter; ¾ cup Fresh Coconut, grated, for filling; ¼ cup Khoya, mawa, crumbled, for filling; ¼ cup Date Palm Jaggery, nolen gur or regular jaggery; ¼ tsp Ground Cardamom; 1 tbsp Ghee, for brushing the pan

1 hr 15 mintotal

45 min hands-on30 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes resting time.

Method

Prepare the filling (Pur): Combine grated coconut and jaggery in a non-stick pan. Cook on low heat until the jaggery coats the coconut uniformly.
Incorporate crumbled khoya and cardamom, cooking for 5-7 minutes until the mixture is cohesive and sticky. Set aside to cool.
5–7 min
Prepare the batter: Whisk maida, suji, and rice flour. Gradually stream in milk to form a smooth, pouring-consistency batter. Rest for 30 minutes.
30 min
Lightly brush a non-stick tawa with ghee over low heat.
Spread a small ladle of batter into a thin, round crepe.
Cook until the top surface appears dry; do not flip the crepe.
Place the coconut filling along one edge.
Roll the crepe carefully around the filling to form a cylinder.
Flash-cook the rolled Patishapta for 30 more seconds before removing from heat.

How to tell it's done

A silky, soft outer layer with a sweet and chewy coconut-milk core.

Getting it right

Tip

For an authentic flavor, use Nolen Gur (Date Palm Jaggery) during the winter season.

What to serve it with

Mandatory Bengali festive delicacy, usually served at room temperature.

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