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Patishapta

Patishapta is a type of “pitha” which is a scrumptious Bengali sweet dish common in India and Bangladesh prepared primarily during 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.
Course Dessert
Cuisine East Indian
Keyword easy pancakes, pithe, sweet pancakes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 persons
Author indrani

Ingredients

Ingredients

  • 2 cups Refined flour
  • 1 cup Semolina
  • Milk as per your requirement
  • Saffron few strands
  • 2 to 3 Cardamon
  • Grated date palm jaggery nolen gur or Sugar
  • 2 Grated carrots
  • 1/2 cup Grated coconut
  • 1/2 cup Clarified butter or ghee or oil

Instructions

Filling

  1. 1.Add 2 tbsp of clarified butter in the wok and add carrots and coconut into it.
  2. 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. or
  7. Add 1 cup of milk and allow to reduce it till the filling becomes semi dry.keep the filling aside

Pancakes

  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.

  5. Jaggery

Making Patishapta

  1. In a hot pan add a tbsp. of oil and add two ladles 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.