Taler Patishapta is a seasonal delicacy. It is been long I have been planning to share the recipe of this flavorful crape prepared with Sugar Palm. In fact, last year I made several batches of Tal-er Patishapta during the lockdown however, I missed writing about it.
Types of Patishapta
Patishapta is a type of Bengali Pithe and we Bengalis make this quite often. It is a crape prepared with All-purpose flour with an addition of Rice flour and/ or Semolina. A rich stuffing either sweet or salted is also prepared. We then stuff the crepe and roll it to make the quintessential Patishapta pitha. This is a kind of dessert and a celebratory offering. We make different types of Patishapta; with different stuffing. The ingredients used in the crape is also changes based on need.
Taler Patishapta and beyond
Taler Patishata, needless to say, calls for Tal aka sugar palm. Considering sugar palm is seasonal and mostly available in the time of Janmasthami, it is offered as a Prashad along with other delicacies such as Taler Bora, Tal Kheer, and also Taler luchi. Apart from that, Taler Bibikhana Pitha is equally popular. Both in West Bengal and Bangladesh, Tal is quite famous and we use this seasonal fruit to make various delicacies.
Sugar Palm is having a distinguished smell and as a result, all the dishes we cook with it are loaded with the famous aroma of Tal. Taler Pathishapta pithe is no exception.
Sugar Palm benefits
- Sugar palm is rich in minerals and vitamins such as vitamin B and C.
- It is also rich in iron, zinc, pottasium and also calcium.
- Palmyra aka Tal is full of fibre and hence, good for stomach.
The recipe varies from family to family, though the basic ingredient is the same which is Tal. I mostly use Jaggery and a sweetening agent however, you can use sugar too. In addition to that, I use a mixture of all-purpose flour, rice flour, and semolina to make the batter however, you can skip rice flour or semolina. In terms of the stuffing, I make a thick stuffing with reduced milk, coconut, and palm extract along with jaggery. You can add Khowa or Peda to the stuffing or can skip coconut too. The choices are many; it is up to you which one to pick to make the perfect taler Patishapta.
I have seen Dida making a sinful tal kheer and she used to reduce a portion of it to make the stuffing for the patishapta. I follow the same process while making the stuffing. food color is not my preference to give the rich yellow color instead prefer to good quality sugar palm from the market. It has its own natural yellow color which is sufficient to make the patishapta colorful. Last but not the least, I use a spoonful of Ghee to shallow-fry the crepes instead of oil. Ghee gives an added layer of aroma to this Bengali delicacy. Dida used to say, Patishapta is all about balance and hence, if followed the tricks properly you can very easily make it.
Tal aka Sugar palm FAQ
Extracting the pulp is probably the trickiest part when it comes to Tal. Traditionally, Bet-er Jhuri (Bamboo Basket) is used to scrape the fruit to extract the pulp. I used to use a normal Grater to extract the pulp and it was quite easy compared to the basket. However, my house-help Chandana di once showed me another trick. She used an edgy stainless steel milk container and used its edge to extract the pulp! You can check my youtube channel for the process.
You need to add a bit of added sweetener. I prefer using jaggery instead of sugar for the earthy flavor.
It gives body to the crepe and hence, I prefer using it. You can skip for sure.
Taler Patishapta is a quintessential seasonal Bengali dessert (stuffed crepe) prepared with the pulp of ripe sugar palm aka Tal
To make reduced sugar palm pulp
- 1 ripe Sugar palm
To make the Crepe
- ½ cup reduced sugar palm pulp
- 1 cup all-purpose flour
- ¼ cup rice flour
- ¼ cup semolina
- 1 cup milk (and extra)
- 1 tbsp diluted jaggery
- ¼ tsp. salt
To make the stuffing aka Taler Khirsha
- ½ cup reduced sugar palm pulp
- 1 cup scraped coconut
- 50g Jaggery
- 250ml full-cream milk
- 1 Tbsp. Semolina
To fry the Patishapta
- 2 Tbsp. Ghee
- Remove the crown from the sugar palm and discard the fibrous skin.
- Now seperate the sugar palm from the mid.
- It will easily be seperated and you will get 2 or 3 seeds covered with pulpy fibrous fruit.
- Now sprinckle some water over a seed.
- Take either a basket or a grater or an edgy container or bowl and start grating the fruit.
- The fruit pulp will easily be separated from the seed while grating.
- You can sprinckle water once in a while doing it.
- Once done, strain the pulp to remove the fiber.
- Once the grating is done, take the pulp in a pan and start cooking it on low flame.
- Cook for around 7 minutes.
- By this time the pulp will be reduced to half and also will be cooked and ready for the next step.
- Wait till it in room temperature to follow further steps.
To make the Crepe Batter
- Take Rice flour and semolina along with half a cup of water in a bowl and mix those.
- Keep it for 10 minutes.
- Now add ½ cup reduced sugar palm pulp to it.
- Add all-purpose flour as well.
- Also add diluted jaggery and salt.
- Now add half of the milk and make a batter.
- The batter shoud be semi-runny yet not watery or excessively thick.
- Add remaining milk based on the need.
- Once done, leave it as it is for at least 15 minutes.
To make Kheersha
- Take Milk in a pan and add sugar palm to it.
- Cook it on low flame till the milk reduces to half.
- Add Jaggery and also semolina while cooking.
- Once the mixture thickens, add coconut and mix it well.
- Switch the flame off.
- The mixture should be thick.
- Heat a pan and brush it with ghee.
- Keep the flame low.
- Now pur 1 laddle full of patishapta batter and spread it.
- Cover the pan with a lid and cook for a minute till the tip changes color and is cooked.
- Open the lid and top the crepe with 2 tablespoon stuffing and then roll it to make a cylinder.
- Transfer the stuffer crepe to a plate and make the rest of the Patishapta following the same process.
- You can use sugar instead of jaggery.
- You can substitute ghee with oil.
- Rice flour is optional.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 186
- Sugar: 12.9g
- Sodium: 386mg
- Fat: 5.1g
- Saturated Fat: 3.1g
- Carbohydrates: 30.6g
- Fiber: 1.1g
- Protein: 4.2g
- Cholesterol: 10mg
Keywords: Taler Patishapta recipe, sugar palm recipe, debjanir rannaghar, patishapta pithe recipe
Bengali Mishti Recipes
- Bengali Mishti Doi | Laal Doi
- Gokul Pithe (Bengali Madan Gokul Pitha)Narkeli Jam Pitha
- Kamala Bhog aka Kamalabhog
- Komola Kheer | Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh
- Chaler Payesh aka Bengali Rice Kheer
- Choshir Payesh
- Doodh Sooji aka Mohanbhog aka Suji
- Dimer Halwa (Egg Halwa or Ande Ka Halwa)
- Darbesh | Bengali Laddu | Dorbesh Recipe
- Dudh Puli
- Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery
- Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
Have you tried the easy Taler Patishapta recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.