Bong Connection Dessert

Patishapta( filling of caramelized carrot and coconut)

Patishapta is a type of “pitha” which is a scrumptious bengali sweet dish common in India and Bangladesh ┬áprepared primarily ┬áduring the rice harvesting festivals.It is generally made of rice flour .But my mother used to make it with refined wheat flour and semolina and I mastered it the same way.These are sweet pancakes which contains a sweet filling of caramelized coconut but here I have used carrot and thickened milk for the filling.You can use any other variety of filling if you want .I have used here “nolen gur” a jaggery made from the juice of dates which gives a nice flavor to the dish.You can prepare it with sugar as well.They are a delicacy which I like to prepare during every festival.
There is a very funny story behind making this dish.While I prepared the filling with grated carrots my daughters friend were at home and they ate up almost all the filling leaving little for me to use in the dish.I then added milk and thickened it with carrots to add up to the existing filling which I have.You can make the filling only with thickened sweetened milk or caramelized desiccated coconut also.


1.Refined flour (2 cups)
2.Semolina (1 cup)
3.Milk (as per your requirement)
4.Saffron (few strands)
5.Cardamon (2 to 3)
6.Grated date palm jaggery(nolen gur) or Sugar
7.Grated carrots(2)
8.Grated coconut (1/2 cup)
9.Clarified butter or ghee or oil (1/2 cup)


1.Add 2 tbsp of clarified butter in the wok and add carrots and coconut into it.
2.Fry over medium heat
3.Add 1/2 cup sugar and stir,until the sugar has melted and started to caramelize. continue to stir until the carrot is cooked .Add little more clarified butter or ghee if you want.
4.Add saffron and cardamom seeds into it.
5.stir till the mixture does not leave the sides of the pan.You can use the filling like this now.
6.Add 1 cup of milk and allow to reduce it till the filling becomes semi dry.keep the filling aside



1.Mix refined flour and semolina and add milk to soak for 10 minutes.
2.Then make a thin batter ,like pancakes by stirring it with more milk.
3.Leave it for more 15 minutes.
4.Add molten jaggery or powdered sugar and mix.



Making Patishapta

1.In a hot pan add a tbsp of oil and add two laddles of the batter.Rotate the pan with your hands to spread it to form a round pancake.
2.Add the filling to the center of the pancake and fold it like a roll.
3.Serve it hot or chilled.




Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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