Patishapta: a Bengali sweet crepe with coconut & jaggery stuffing
Patishapta is a crepe filled with coconut and jaggery stuffing. It is a sweet dish and a winter special item in Bengal when we get fresh palm jaggery. Bengalis make different types of sweets(we say Pithe) with jaggery during this time like Patishapta, Dudh puli, sheddho pithe and so on.
To make the stuffing you need:
Grated coconut 1 and a half cup
jaggery 2 tbsp
milk half cup
Ghee 1 tbsp
Sweetened condensed milk half cup
suji or semolina 3 tsp
Procedure to make the tasty stuffing:
1.Heat up ghee on a pan, put all the grated coconut and stir for 2 minutes.
2.Pour half cup of milk and 2 tbsp of jaggery.
3.Stir until the jaggery has dissolved completely with the mixture.
4.Then add suji and stir simultaneously.
5.Add required sweentened condensed milk half cup or as much as your desired sweetness. Keep stiring till the mixture gets almost semi dry. Cool it for 2 hours , it will dry up more and become like this in the picture.
To make the batter for the crepes you need:
Rice flour 1 cup
Suji or semolina half cup
Normal flour or maida half cup
salt half tsp
warm water 2-3 cups
Procedure to make the crepes:
To make the batter: Mix all the dry ingredients with warm water into a smooth flowing batter and rest it for 15 minutes.
This amount of batter will make about 17-20 Patishaptas. If you want to make about 10 patishaptas , just cut down the quantites of the batter ingredients into half.
(For example: half cup rice flour+one fourth cups each of suji and maida mixed with a cup of warm water)
To make the crepes: When the batter is ready, pour a tbsp or two of the batter on the heated lightly greased preferably non stick frying pan. Spread the batter into a round shape and wait for a minute or two.
Put the stuffing on the middle of the crepe and fold.
Fold the crepe with a spatula or hands from both sides or just roll it in one side .Your Patishapta is ready.
Serve Patishapta hot or cooled. Hot is better!
You can also make these crepes and put no stuffing in it and serve it with molten palm jaggery.
Thank you.
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