Patishapta is a classic Bengali winter dessert. We prepare it to celebrate Makar Sankrati. Delicate eggless crêpe filled with creamy solid milk (khoya), jaggery and coconut – Patishapta is one of my all-time favorite Bengali desserts.
To make it extra special, I made a creamy jaggery sauce with the leftover filling and drizzled it on top of the Patishapta. It’s so delectable at every bite, with the flawless aromatic sweetness from date palm jaggery making it almost melting in the mouth.
What is Patishapta?
Patishapta is a quintessential winter treat. It falls in the category of pitha/pithe! Bengali Pitha or Pithe are special types of Bengali sweets that are typically prepared using seasonal harvest.
There is a special day in January when we celebrate Makar Sankranti. It is our harvest festival and Patishapta is prepared on that day. Having said that, Patishapta pitha is one such Bengali desert that I prepare all year round because it’s so easy and quick!
Ingredients to prepare Patishapta Pitha?
Patishapta needs a very few basic ingredients:
All-purpose flour: It is always prepared with all-purpose flour, but you can use whole-wheat flour. It will surely change the taste a little.
Semolina: A little quantity of semolina goes in to add a mild crunchy bite to the pitha.
Sugar: A small amount of sugar goes in the batter, which can also be replaced with jaggery or honey. If you add jaggery, keep in mind that the color of the patishapta will turn brown instead of white.
Date Palm Jaggery: Date Palm Jaggery is typically available during winter season, and that’s the time when it’s harvested. If you are in Kolkata, you can surely find the more semi-liquid version of the jaggery known as Khejur’er Gur. When the same jaggery is processed a little further to turn it into a solid block, it’s nose as Patali Gur, which these days, is quite easily available in Indian stores (look in the freezer section). If you cannot find this particular variety of jaggery, feel free to use whatever you can find. Or try date syrup, which is more easily accessible in Middle Eastern stores.
Solid Milk (Khoya): Solid milk is a luscious treat that is nothing but reduced milk. My Mom used to make this at home with gallons of milk simmering for hours in a big brass wok. These days, you get unsweetened solid milk in the freezer section quite easily.
Coconut: Fresh grated coconut, or frozen. Avoid using the dry desiccated coconut flakes.
Milk: A bit of milk is added to make the batter, along with water.
Ghee: A very tiny amount is required to grease the pan.
Steps to prepare Patishapta Pitha/Pithe?
Start by preparing the filling.
The filling is often prepared by cooking freshly grated coconut with date palm jaggery (patali or nolen gur). I like to also add some solid milk (khoya), which adds a rich texture to the patishapta filling.
STEP 1- In a pan, add the grated coconut and grated jaggery. Mix it around to combine a little before you cook the mixture for a few minutes.
STEP 2- If you are adding khoya (solid milk) add that and pour little milk. Then mix it around and cook in medium low heat.
STEP 3 - After a while, the solid milk and the jaggery will melt. You have to keep stirring as you cook the mixture to avoid it from burning at the bottom of the pan. Cook the mixture for 5 to 7 minutes to loosen the excess moisture.
Prepare the Patishapta batter
STEP 4 - Add all the dry ingredients in a mixing bowl and whisk to mix everything.
STEP 5 - Add mix to the mixture and whisk to combine everything. Make sure to remove all the lumps.
STEP 6 - The mixture should be thin and runny with no lump at all. Once the batter is ready, cover and keep it aside for 30 minutes.
Prepare the Patishapta
STEP 7 - Brush very little ghee on the pan to grease the pan. Make sure not to add too much ghee.
STEP 8- Pour a little amount of batter and spread it out with the back of the spoon in a circular motion. It will take roughly 2 minutes to cook.
STEP 9 - Add little amount of the coconut jaggery filling and then gently fold the batter from both the sides.
One important point to remember is not to grease the pan too much or else, the batter won’t stick to the pan when you try to swirl. So, use just a tad bit after every few patishapta.
Storing Patishapta
I often make a lot and then store it in an airtight container in the fridge. I also store the milk separately and then warm both in the microwave just a little before serving.
Here are other Makar Sankranti Dishes you should try:
Patishapta (Eggless Crepe with Coconut Jaggery Filling)
Ingredients
for the patishapta batter
- 1 cup all-purpose flour
- ¼ cup semolina (sooji)
- pinch of salt
- ¼ cup sugar
- ½ cup and 2 tablespoons water
- ½ cup milk
for the filling and the jaggery sauce
- 1 cup solid milk
- 1 cup grated coconut
- 1 cup grated date palm jaggery
- 2 tablespoons milk for the filling
for the jaggery cream to drizzle on top
- 1 cup of milk for the jaggery sauce
- ¼ cup grated date palm jaggery
- ¼ cup grated solid milk (khoya)
Instructions
- Prepare the batter by adding all the ingredients listed under the patishapta batter in a mixing bowl and whisk until its smooth. Depending on the variety of flour and semolina that you are using, you might need more or less water. So, add little by little and adjust accordingly.
- Cover the bowl and keep it aside for 30 minutes.
- For the filling, place the grated coconut, jaggery, solid milk and milk on a skillet at medium low heat and keep stirring around for 7 minutes, until the jaggery melts, the solid milk melts and everything come together. Once done, keep aside in a bowl.
- To prepare the patishapta, place a flat non-stick skillet at medium heat. Once the pan heats up, brush the pan with a tiny dot of ghee. Pour ¼ cup measurement of the batter into the pan and, with the back of the ladle, swirl it in one direction to form a thin circle.
- It cooks really fast. So, immediately spoon 2 and ½ tablespoons of the filling in one line on one edge of the patishapta. Using a spatula, gently fold the edge on top of the filling and keep rolling. Place the hot patishapta in a serving plate and continue making the rest.
- For the Jaggery cream, in a pan, pour all the ingredients and place the pan at medium heat. Keep stirring and simmering in low heat until the jaggery and solid milk melts and the sauce comes together creamy, delicious.
- The left over patishapta needs to be stored in an airtight container in the refrigerator.
