Patishapta
Patishapta is a traditional Bengali dessert made during festivals like Makar Sankranti. It consists of thin, crepe-like pancakes made from a rice flour, maida, and sooji batter, filled with a sweet mixture of grated coconut, khoya (or milk solids), and jaggery or sugar. These soft, melt-in-the-mouth rolls are often served warm or chilled, sometimes drizzled with condensed milk or rabri. Patishapta is a beloved winter delicacy that reflects the rich culinary heritage of Bengal.
Ingredients
For the batter
- 1 cup Maida
- 2 tsp Sugar
For the filling
- 3/4 cup Channa Dal (boiled)
- 1 tsp Cardamom powder
- 1/4 cup Sooji
- 3/4 cup Milk
- 1/2 cup Gur (Jaggery)
- 2 1/2 tbl spoon Oil
Instructions
- Mix all the ingredients for the batter and make a smooth coating consistency batter. Let it rest for 10 minutes.
- In the meantime, melt jaggery in a pan and add the chana dal and the cardamom powder. Mix well and add 2 tsp of oil. Keep aside.
- Now heat a nonstick pan and grease it with oil. Pour the batter and spread it thick like a pancake. Turn the heat low and now add a little bit of the filling in the centre and spread it around.
- Now fold the pancake from opposite sides or else you can fold it in a half-moon shape.
- Cook till the pancake it cooked. Remove and serve warm.
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