Delicious Patishapta: A Traditional Bengali Pancake Recipe

Ingredients

1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk
1/2 cup Sugar
1/2 cup Grated Coconut
1 cup Kheer or condensed milk
1/4 teaspoon Cardamom Powder
Ghee for frying

Steps and instructions

In a mixing bowl, combine the all-purpose flour, semolina, and milk. Mix well to make a smooth batter. The consistency should be similar to pancake batter. Set it aside for 30 minutes.
In a pan, add the grated coconut and sugar. Cook it over medium heat until the sugar completely melts and the mixture turns slightly golden. This will be your filling.
Add the kheer or condensed milk to the coconut mixture. Continuously stir until the mixture thickens. Finally, sprinkle the cardamom powder and mix well. Turn off the heat and let the mixture cool.
Heat a non-stick pan and lightly grease it with ghee. Pour a ladle full of batter and spread it in a circular motion to make a thin crepe. Cook it over medium heat.
When the crepe starts to cook and the edges begin to lift, place some of the coconut filling in the center. Fold the crepe and gently seal the edges. Cook for another minute or two until it turns light golden brown.
Remove the patishapta from the pan and set it aside. Repeat the process with the rest of the batter and filling.
Your Patishapta is ready to be served. Enjoy it warm or chilled as per your preference.

Tools for making

Mixing Bowl - A bowl to mix the batter for the patishapta.
Pan - A non-stick pan to cook the patishapta crepes.
Spatula - A tool to flip and remove the patishapta from the pan.
Ladle - A ladle to pour and spread the batter in the pan.
Grater - A tool to grate the coconut.
Measuring cups - Cups to measure ingredients accurately.
Measuring spoons - Spoons to measure small quantities of ingredients.
Ghee Brush or Brush - A brush to grease the pan with ghee.

Recipe variations

Use whole wheat flour or rice flour instead of all-purpose flour for a healthier alternative.
Add a pinch of saffron strands to the filling mixture for a fragrant and vibrant flavor.
Replace the coconut filling with a sweetened khoya (milk solids) filling.
Add a tablespoon of finely chopped nuts such as almonds or pistachios to the filling for added crunch.
Sprinkle some freshly grated nutmeg over the filled patishapta for a warm and aromatic taste.
Make a savory version by substituting the sweet filling with a spiced potato or lentil filling.
Top the patishapta with a drizzle of chocolate syrup or a dusting of powdered sugar for an extra touch of sweetness.
Add a few drops of rose water or orange blossom water to the batter for a floral twist.

Recipe overview

Patishapta is a traditional Indian dessert, particularly popular in Eastern India during the festive season. This delectable dish involves thin pancakes or crepes filled with a sweet, aromatic coconut and milk filling. With the warmth of cardamom flavor, the smoothness of milk, and the crunchiness of coconut, Patishapta is a treat for the senses. In this recipe, we will guide you step by step to make perfect Patishaptas at home. While the recipe requires a bit of patience and practice, the end result is incredibly rewarding. Serve these warm off the pan, or chill them for a refreshing dessert. Enjoy the experience of making and eating this delightful dessert!

Common questions

Can I use any other type of flour instead of all-purpose flour? Yes, you can use whole wheat flour or a combination of whole wheat flour and all-purpose flour for a healthier version.
Can I use desiccated coconut instead of grated coconut? Yes, you can use desiccated coconut as a substitute for grated coconut.
What can I use instead of kheer or condensed milk? If you don't have kheer or condensed milk, you can use thickened milk or reduced milk instead.
Can I make the batter and filling in advance? Yes, you can prepare the batter and filling in advance and store them separately in the refrigerator. Just make sure to bring them to room temperature before making the patishapta.
Can I freeze the leftover patishapta? While it is best to consume patishapta fresh, you can freeze the leftover patishapta in an airtight container for up to 2-3 weeks. Thaw and reheat in a pan before serving.
Can I serve patishapta with any toppings? Yes, you can garnish patishapta with some chopped nuts like pistachios or almonds. You can also drizzle some honey or maple syrup on top for added sweetness.

Serving dishes and utensils

Mixing Bowl - A bowl for mixing the batter ingredients.
Pan - A non-stick pan for cooking the crepes.
Ladle - Used for pouring the batter onto the pan.
Spatula - Helps in spreading the batter and flipping the crepes.
Grater - For grating the coconut.
Measuring Cup - To measure the ingredients accurately.
Cooking Spoon - Used for stirring the coconut filling.

Origin stories

Patishapta is a traditional Bengali pancake that is often savored during the festivities of Poush Sankranti, marking the end of the winter solstice in India. The dish has a unique and delightful fusion of simple yet flavorful ingredients that embody the essence of Bengali cuisine. The fillings, which usually consist of kheer or condensed milk and coconut, signify prosperity and are emblematic of the sweet beginnings and fruitful harvest that the festival represents. Interestingly, the light crepes, signifying the new moon, are a metaphorical representation of the onset of the month of 'Magha' in the Hindu calendar, hence adding a layer of symbolism to this delectable dessert. The telling of this pancake is as sweet and warming as the dish itself, encapsulating a slice of culture within its golden folds.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.