Patali Gurer Patishapta is a dessert that is loved by everyone in Bengal. The moment winter approaches, every household starts preparing for the sweet treat. This dish is a type of Pithe, which is a traditional Bengali delicacy that is usually served during the winter season. The dish is made with Date Palm Jaggery, which is commonly known as Patali Gur. This jaggery is unique to Bengal and is only available during the winter months.
Patali Gurer Patishapta is a delightful dessert that is a must-try for anyone who loves Bengali cuisine. The dish is a perfect combination of sweet, savory, and rich flavor, making it a favorite among all age groups. So, the next time you visit Bengal during the winter season, make sure to try this delicious treat. Or you can make perfect Gur Patishapta at home just by following this recipe.
Although I will provide information on how to create flawless patishapta later on, I would like to first discuss some general aspects of Pithe Puli that are essential in Bengali gastronomy.
Jump to:
- Pithe Puli
- Types of Pithe Puli
- Debjani's Note - Tips for making perfect Patali Gurer Patishapta
- Substitution in terms of Ingredients while making Patali Gurer Patishapta
- Variation of Patishapta Pitha!
- Here's how I make Patali Gurer Patishapta at Debjanir Rannaghar!
- Patali Gurer Patishapta
- Bengali Pithe/ Puli/ Payesh Recipes from Debjanir Rannaghar:
- Have you tried the Patali Gurer Patishapta Pitha recipe from Debjanir Rannaghar!
- Here's the Patali Gurer Patishapta Pin for your Pinterest board!
Pithe Puli
Winter in Bengali households is a time for celebrating with a variety of special delicacies known as Pithe Puli. These traditional Bengali treats come in different versions and types, prepared in both West Bengal and Bangladesh. Makar Sankranti, also known as Paus Parbon, is the main occasion for making Pithe Puli. Sweet and savory versions of these delicacies exist. In my Kolkata residence, my mother and aunties make over twenty types of Pitha during the winter season, including Patishapta, Dudh Puli, Bhaja Pithe, Gokul Pithe, Rosh Bora, Nolen Gurer Payesh, and more!
Types of Pithe Puli
At my in-law's place, my mother-in-law prepares both sweet and savory Pithe. This year, I decided to try making Pithe for the first time. Following my mother's suggestion, I started with the easiest one, Patishapta. Luckily, my first attempt at making Patishapta was a success!
Debjani's Note - Tips for making perfect Patali Gurer Patishapta
The preparation of Patali Gurer Patishapta requires a lot of patience and effort. The crepes are made with rice flour, wheat flour, and semolina. The batter is then spread on a hot griddle and cooked until golden brown. Once the crepes are ready, they are filled with a delicious coconut filling that is flavored with jaggery.
The filling is prepared by grating fresh coconut and cooking it with jaggery until it thickens into a paste. The paste is then cooled and spread on the crepes. The crepes are then rolled and served hot or cold, depending on preference.
Substitution in terms of Ingredients while making Patali Gurer Patishapta
My grandmother, Dida, used to make Patishapta during winters. However, she only used All-Purpose Flour and Semolina in her recipe. I prefer adding Rice Flour to my Patishapta. For this batch, I used Patali Gur, also known as Date Palm Jaggery.
Variation of Patishapta Pitha!
The most delicious Pithe is Dida's Patishapta, which comes in various flavors. I have tried Narkeler Pur Patishapta, which is filled with coconut, as well as Kheerer Patishapta Pithe, filled with evaporated milk. There's also Sondesh-er Patishapta, filled with Sondesh, and Taler Patishapta. Additionally, there is Sukno Patishapta, which is a dry Patishapta without any stuffing. On the other hand, my mother-in-law makes Mangsher Patishapta, filled with meat, and Moong Daaler Patishapta, made with yellow lentils and stuffed with coconut. She also prepares Koraishutir Patishapta, which is filled with Green Peas.
Here's how I make Patali Gurer Patishapta at Debjanir Rannaghar!
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Patali Gurer Patishapta
- Total Time: 1 hour 30 mins
- Yield: 3-4 People 1x
Description
Patali Gurer Patishapta, also known as Patishapta Pitha, is a renowned Winter delicacy in Bengal. This delectable treat consists of a thin pancake filled with a delightful blend of coconut and jaggery.
Ingredients
To make perfect Patishapta Batter
- 150g All-Purpose Flour
- 1 Tbsp. Rice Flour
- 2 Tbsp. Semolina
- 25g Patali Gur/ Date Palm Jaggery (this can be substituted with the same amount of Sugar)
- 1.5 cup Water
- ½ cup Milk (optional)
For the Pitha Stuffing:
- 1.5 cup Grated Coconut
- 1.5 cups Khoya/ Mawa/ Dried Whole Milk
- 100g Patali Gur/ Date Palm Jaggery (this can be substituted with the same amount of Sugar)
- 1 Tbsp. Ghee/ Clarified Butter ( for pan-frying)
Instructions
To make the batter for Patishapta
- To prepare the batter for Patishapta, begin by combining 1.5 cups of water and Patali Gur/Date Palm Jaggery in a pan.
- Cook over medium heat until the Jaggery is completely dissolved.
- Turn off the heat, strain the Jaggery water, and set it aside.
- If you prefer, you can use sugar instead of Patali Gur/Date Palm Jaggery.
- In a deep bowl, sift together Rice Flour and All-Purpose Flour, and mix Semolina with All-Purpose Flour and Rice Flour.
- Gradually add the previously prepared Jaggery water to the flour mixture, ensuring a smooth and thick paste.
- If needed, you can add a small amount of milk to the mixture.
- It usually takes approximately 1 cup of Jaggery water and ½ cup of milk to create the batter.
- Cover the batter and let it stand for 30 minutes.
To make the Stuffing:
- Now, onto the stuffing. Cut the Jaggery and Khoya into small pieces and set them aside.
- In a non-stick frying pan, cook the freshly grated Coconut over medium heat for about 5 minutes or until the water content reduces. Then, add the Jaggery pieces and cook for another 5 minutes or until the Jaggery completely dissolves.
- If desired, you can use sugar instead of Jaggery, following the same steps.
- Fully incorporate the Coconut.
- Continue cooking over medium heat for approximately 5 minutes until the mixture thickens.
- It is essential to stir continuously during this stage.
- Turn off the heat and transfer the filling to a plate, allowing it to cool.
Making of Patishapta
- Now it is time to create the Crêpes.
- Take a spoon and give the batter a gentle stir.
- Next, take a Non-stick Pan/ Tawa and heat it thoroughly, then lightly grease the Pan with some Ghee.
- Take one ladleful of Batter and pour it into the center of the pan.
- Using the back of the ladle, spread the batter to form a Circular disk.
- Cover the pan with a lid and cook over low heat for about 30-40 seconds or until the Crêpe turns a golden brown color.
- There is no need to cook the Crêpe on the other side.
- Keep the heat low.
- Now, place 2 tablespoons of the filling on one side of the Crêpe lengthwise.
- Begin folding the Crêpe from the same side to roll it completely (as shown in the picture).
- Remove the Roll/ Patishapta from the Pan.
- Repeat the same process to prepare the remaining Patishapta.
Serving Suggestion:
- Serve Patali Gur-er Patishapta hot or at room temperature along with Nolen Gur or liquid Jaggery.
Notes
- In West Bengal, Patali Gur can be found during the winter months, both locally and in specialty stores outside the region. Since it is a seasonal item, it can either be used immediately or stored in the refrigerator for year-round use.
- To create a rice-free version of Patishapta, which is popular during Bhog, you can omit the rice flour altogether.
- If you prefer a liquid Gur instead of solid Patali Gur, you can use Nolen Gur as a substitute. Just be sure to adjust the amount of water in the batter accordingly.
- When using liquid Gur in the filling, it will require a longer cooking time to achieve the desired consistency.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Sweet
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 12
- Calories: 284
- Sugar: 31.8g
- Sodium: 564mg
- Fat: 8.1g
- Saturated Fat: 5.9g
- Carbohydrates: 47.7g
- Fiber: 1.4g
- Protein: 5.7g
- Cholesterol: 17mg
Bengali Pithe/ Puli/ Payesh Recipes from Debjanir Rannaghar:
- Narkeli Jam Pitha (also known as Jam Pitha)
- Taler Bibikhana Pitha (Also known as Taler Pithe or Sugar Palm Cake)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Choshir Payesh (also known as Chosi Payesh)
- Khejur Gurer Payesh (Also known as Bengali Rice Kheer with Date Palm Jaggery)
- Gujiya (Also known as Bengali ring-shaped sondesh)
- Nolen Gurer Sandesh (also known as Date Palm Fudge with cottage cheese)
- Gurer Narkel Naru (Also known as Bengali Narkel Naru/ Nariyal ki Laddu)
- Bengali Soru Chakli Pithe
- Rosh Bora (also known as Bengali Roshbora) / Fritters served with Runny Sugar/ Jaggery syrup
Have you tried the Patali Gurer Patishapta Pitha recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Here's the Patali Gurer Patishapta Pin for your Pinterest board!
The Patishapta recipe was featured on Rediff on World Pancake Day!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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