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
Units
Scale
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
- 1/2 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