Patali Gurer Patishapta is a delicious Bengali Pithe that we make all through the year. It is basically a stuffed crape. In the winter we stuff it with Jaggery-flavored Coconut stuffing. It is a Signature Bengali Sweet. There are several variations available for this delicacy.
Pithe Puli
In Bengali households, winter is celebrated with specially made Bengali delicacies called Pithe Puli. There are various versions and types of Pithe prepared in both West Bengal and also in Bangladesh. Mostly prepared during Makar Sankranti (Paus Parbon) these Pithe Puli are true traditional Bengali delicacies. There are both sweet and savory versions of Pithe Puli. To date in our Kolkata residence, Maa and my aunties prepare more than twenty types of Pitha during winters which include Patishapta, Dudh Puli, Bhaja Pithe, Gokul Pithe, Rosh Bora, Nolen Gurer Payesh, and many more!
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Types of Pithe Puli
In my in-law's place apart from Sweet Pitha, my MIL prepares Savoury Pithe as well. This year I thought to prepare Pithe for the first time. Going by Maa's suggestion I have started with the easiest of the lot, Patishapta! Fortunately, my first attempt at making Patishapta was successful!
My Dida (Mom’s mother) used to make Patishapta during winters! However, Dida’s Patisapta was prepared with only All-Purpose Flour and Semolina but I prefer to add Rice Flour to my Patishapta. I have used Patali Gur or Date Palm Jaggery in my Patishapta (Patali Gurer Patishapta. If you are not available with Patali Gur then it can be substituted with normal sugar though date palm Jaggery gives the best taste to Pithe.
Variation of Patishapta Pitha!
Talking about Dida's Patishapta; there were several variations. I have had Narkeler Pur Patishapta (stuffed with coconut); Kheerer Patishapta Pithe (stuffed with Kheer/ evaporated milk); Sondesh-er Patishapta (stuffed with Sondesh), Taler Patishapta. Then there wash Sukno Patishapta (dry Patishapta without stuffing). My MIL, on the other hand, makes Mangsher Patishapta (stuffed with meat); Moong Daaler Patishapta (prepared with yellow lentils and stuffed with coconut), and also Koraishutir Patishapta (stuffed with Green Peas).
Here's how I make Patali Gurer Patishapta at Debjanir Rannaghar!
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Patali Gurer Patishapta
Patali Gurer Patishapta or Patishapta Pitha is a famous Bengali Pitha prepared mostly during the Winter wherein a crape is stuffed with jaggery-flavored coconut stuffing.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Total Time: 1 hour 30 mins
- Yield: 3-4 People 1x
- Category: Sweet
- Method: Cooking
- Cuisine: Bengali
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 frying)
Instructions
To make the batter for Patishapta
- Take around 1.5 cups water along with Patali Gur/ Date Palm Jaggery in a pan.
- Cook on medium flame to dissolve the Jaggery completely.
- Switch the flame off and strain the Jaggery water and keep it aside.
- You can replace Patali Gur/ Date Palm Jaggery with Sugar.
- Sieve Rice Flour, All-Purpose Flour, and mix Semolina with All-purpose Flour as well as Rice Flour in a deep bottom Bowl.
- Now start adding previously prepared Jaggery water to the Flour mixture for preparing a lump-free, thick paste.
- If required, you can add little milk to the mixture.
- It took me approximately 1 Cup of Jaggery water and ½ Cup of Milk to prepare the batter.
- Cover the batter and give it a stand of 30 minutes.
To make the Stuffing:
- Make small pieces of Jaggery and Khoya and keep those aside.
- Take freshly grated Coconut in a Frying pan (preferably non-stick).
- Cook on a medium flame for around 5 minutes or till the water content of the grated coconut is reduced.
- Now add chunks of Jaggery.
- Cook for around 5 minutes or till the entire Jaggery dissolves completely.
- The same rule applies here also; you can replace Jaggery with Sugar.
- Add Khoya to the mixture and cook on low flame till Khoya mix completely with the Coconut.
- Continue cooking on a medium flame for around 5 minutes to get a thick mixture.
- You need to stir continuously at this stage.
- Switch the flame off and transfer the filling to a plate and allow it to cool.
Making of Patishapta
- Now it’s time to prepare the Crêpes.
- Take a spoon and give the batter a stir.
- Now take a Non-stick Pan/ Tawa and heat it properly and grease the Pan with little Ghee.
- Take one ladle full of Batter and pour it into the center of the pan.
- Using the backside of the ladle spread the batter to prepare a Circular disk.
- Cover the pan with a lid and cook on low flame for around 30-40 seconds or till the Crêpe turns golden brown in color.
- We don’t need to cook the Crêpe from another side.
- Keep the flame low.
- Now place 2 Tbsp. of the filling at one side of the Crêpe lengthwise.
- Start folding the Crêpe from the same side to roll it completely (as shown in the picture).
- Remove the Roll/ Patishapta from Pan.
- Follow the same process to prepare the rest of the Patishapta.
Notes
Patali Gur is available all through the winter in West Bengal and in Bengali specialty stores outside Bengal or the country.
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
Keywords: Patishapta pitha recipe, patali gurer patishapta recipe, pithe puli recipe, makar sankranti recipe
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 Patisapta 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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