Patishapta Pitha Recipe
Celebrate the timeless charm of Bengali cuisine with Patishapta, a melt-in-the-mouth crepe dessert filled with sweet coconut goodness. These delicate crepes are a true treat for the senses. Light, aromatic, and comforting, Patishapta brings the elegance of Bengali cuisine to your table in every tender bite.
With just a few simple ingredients—ghee, coconut, rice flour, maida, baking soda, your favourite dried fruits and nuts, and the indulgent Nestlé MILKMAID, you can recreate this timeless dessert in minutes. Whether you're celebrating a festival or simply craving something sweet and satisfying, this easy Patishapta recipe promises warmth and nostalgia in every roll.
About Our Recipe
Our Patishapta recipe preserves the classic charm of this beloved Bengali dessert while adding a touch of ease and convenience. The crepes are prepared using a simple yet versatile batter of soaked rice, maida, Nestlé MILKMAID, and water, resulting in a soft, pliable base perfect for folding.
The essence of this Patishapta pitha is captured in its decadent filling, a luscious blend of grated coconut, chopped nuts, and a generous spoonful of Nestlé MILKMAID that brings irresistible richness and depth. This sweetened condensed milk lends a caramel-like richness and creamy texture that transforms the traditional filling into something truly indulgent.
Each Patishapta offers a delightful contrast of textures and flavours as thin, tender crepes encase a smooth, melt-in-the-mouth centre. Perfect for festive occasions, this Patishapta recipe captures the spirit of Bengali hospitality in every bite.
Alongside our Patishapta recipe, be sure to explore other iconic Bengali sweets like Channar Payesh and Sandesh, each one crafted to celebrate special moments and sweeten everyday memories.
Show more > Show Less >Ingredients
- 1Nestlé MILKMAID Mini
- 1 tbspNestlé Everyday Shahi Ghee
- 1 ½ cupsGrated Coconut
- 10Chopped Cashew Nuts
- 2 tbspChopped Raisins
- 4 tbspSoaked Rice
- 1 cupMaida (All Purpose Flour)
- 1 pinchBaking Soda
How to make Patishapta
- Step 1: Grind the soaked rice to a smooth paste. In a bowl, mix the rice paste, maida, baking soda, 2 tbsp of Nestlé MILKMAID, and some water to make a thin batter. Mix the rest of the Nestlé MILKMAID, coconut, cashew nuts, and raisins, and keep them aside.
- Step 2: Heat a non-stick frying pan, smear a little ghee, pour a ladle (approx. 3 tbsp) of the batter and quickly swirl the pan around to spread evenly.
- Step 3: When it turns golden brown, place a little of the MILKMAID-coconut mixture at one end. Roll the crepe over to the other side. Remove from the pan and serve hot.
Tips to Make Patishapta
- Let the batter rest for a few minutes to make the Patishapta softer and more pliable.
- If the batter is too thick, add some water or milk to make it easier to pour for thin Patishpata crepes.
- Avoid using too much ghee/oil, as it can make the Patishapta pitha greasy. Just apply a thin layer before each one to prevent sticking.
- Cook the Patishapta on one side first, then flip to cook the other side. Cook it till golden brown, as mentioned in the above Patishapta recipe, to get the perfect texture and flavour. Avoid overcooking since it can prevent the crepe from sealing properly.
- For an authentic Patishapta Bengali sweet, mix date jaggery with MILKMAID to get its true texture and flavour. Just be sure to balance the other Patishapta ingredients
- Serve Patishapta warm, and for extra flavour, drizzle with MILKMAID or date jaggery syrup.
FAQs on Patishapta
1. How much time does it take to make the Patishapta filling?
Usually, making the filling takes at least half an hour, but with our Patishapta recipe and Nestlé MILKMAID, you can prepare it in just a few minutes.
2. How do I fix a batter that's too thin?
If the batter is too thin, add a little more maida flour to thicken it to the desired consistency.
3. What other fillings can I use besides coconut and condensed milk in my Patishapta recipe?
You can experiment with other fillings like khoya, chocolate, or a mixture of nuts and dried fruits.
4. Is it better to eat Patishapta cold or hot?
There's no set way to enjoy this sweet dish - eat it however you like! But many people prefer to savour Patishapta hot, fresh off the griddle or pan.
5. Can Patishapta be stored?
Yes, you can store cooked Patishapta in an airtight container in the refrigerator. Reheat gently before serving to maintain softness.
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