Patishapta Recipe
Patishapta is a traditional Bengali sweet dish made during the rice-harvest festival, or Poush Sankranti, as they call it in Bengal. It is served with Puli Pithe, Nolen Gurer Payesh or Kheer, Gokul Pitha, and Goja.
This popular Bengali sweet dish belongs to the family of Pithe - an umbrella term used to describe a variety of dishes prepared with rice and jaggery or date palm syrup.
The soft texture and mildly sweet filling of this Indian sweet dish are similar to that of the French crepes.
Traditionally, Patishapta is made by soaking rice overnight, grinding it on a mortar and pestle, making a crepe over the flame, and filling it with kheer or coconut-and-jaggery mixture. But you can make this popular recipe by grinding the soaked rice in a mixer and using condensed milk to reduce the cooking time.
Condensed milk will enhance the dish’s texture and elevate its taste by giving it a rich and royal touch. You can also add baking soda and all-purpose flour to make the crepes soft and fluffy.
Generally, this Bengali sweet dish is made during winter. However, you can make it any time of the year because it requires only a few ingredients. You can now make this simple Patishapta recipe at home and serve it as a snack with hot tea or as a dessert for a family occasion.
Here’s how to make Patishapta using Nestlé MILKMAID.
Ingredients
- 1/2 tinNestlé MILKMAID
- 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 rest of the Nestlé MILKMAID, coconut, cashew nuts, raisins and keep it 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 pan and serve hot.
Tips to Make Patishapta
- Brush the pan with oil every time before pouring the batter to prevent the crepe from sticking to the surface
- Always cook the crepe from one side first and then cook the next side
- The crepe will not seal well if it is overcooked
- Don’t use cold milk to make the crepe batter
- Use dates jaggery to relish this popular Bengali delicacy in its authentic and trustiest texture and taste
FAQs on Patishapta
1. How much time does it take to make the Patishapta filling?
Usually, it takes half an hour or more to make the filling. However, you can use Nestlé MILKMAID to make the filling in a few minutes.
2. Is it better to eat Patishapta cold or hot?
There is no instruction for eating this popular Indian sweet dish. You can choose what suits you best. However, many prefer eating Patishapta hot, straight off the girdle.
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