Patishapta Pithe

About this Recipe...

Patishapta is a traditional bengali Pithe or sweet recipe which is prepared during the time of Makar Sankranti. It is basically a rice flour crepe with coconut and jaggery filling.

Bengalis are making many kind of pithas and sweet dish during this time and patishapta is one of them. On this Sankranti I choose to make patishapta because it requires very less oil and it is comparatively has low calorie comparing to other pithes which are deep fried in oil and immersed in sugar syrup.

This is one of the sweet which my mom is making very often in our home. If any guest or relative is supposed to come at our place then Maa used to make it along with Nolen Gurer payesh (Palm sugar rice pudding) and coconut laddu (small coconut dumplings). All three are my favorite sweets/dessert.

Now back to patishapta, it is very simple and easy to make and the taste is divine. You required very few ingredients to make it. Making patishapta is always fun and this time my husband has also participated to make this Sankranti special dessert. So presenting my Patishapta Pithe with lots of love and if you have never tried it, then I will tell you at least make it once and you will fall in love with this bengali sweet delicacy.

Ingredients

For the Batter

• 2 Cups Rice flour
• 1 Cup All purpose flour
• 1/2 Cup Semolina
• 1/2 Cup Sugar
• 2 Cups Milk or water to make the batter
• Oil for shallow frying

For the Filling

• 1 Cup Freshly grated coconut
• 1/4 Cup Shredded Jaggery
• 2 Tbsp Raisins (optional)

Directions

1. To make the filling of the patishapta, heat a pan and add grated coconut to it.
2. Now add the shredded jaggery to it and mix it well with the coconut.
3. Add raisins to it, stir it and cook it until the coconut feels sticky.
4. Switch off the flame and keep it aside.
   
5. Now to make the batter for the patishapta, in a mixing bowl add all the dry ingredients and mix well.
6. Now pour milk or water to it and stir it continuously to avoid lumps.
7. The batter should be smooth and freely flowing, not to thick or too thin. Add extra milk if required.
8. Now heat a non stick frying pan and brush it with little oil.
9. Pour a ladle of batter and spread it evenly on the pan to make a round shape.
10. Now place the filling lengthwise at the center of it and roll it.
11. After rolling, flip it and wait till the color is nice golden brown from both the sides.
12. Transfer it to a plate and serve it hot or cold.
13. Repeat the same process for rest of the batter and enjoy it.
14. Notes:
    You can add cardamom powder in the filling.
    You can serve patishapta with Rabdi to enhance its flavor.