Taal Patishapta aka Taler Patishapta Pitha is a traditional Bengali dessert that is made during a specific season. It is a crepe that is filled with a mixture of ripe sugar palm pulp, jaggery, milk, and coconut. The crepe is prepared with semolina, rice flour, and all-purpose flour along with Taal Rash.
Taler Patishapta is a special dish that is only available during certain seasons. I have been intending to share the recipe for this delicious crepe made with Sugar Palm for a while now. Despite making numerous batches of Tal-er Patishapta during the lockdown last year, I failed to document it.
Jump to:
Types of Patishapta
Patishapta is a popular type of Bengali dessert called Pithe. Bengalis frequently make this dish by preparing a crepe with a combination of all-purpose flour, rice flour, and/or semolina. A delicious filling, either sweet or savory, is then added to the crepe. The crepe is rolled to create the classic Patishapta pitha. This dessert is often served during celebrations and there are many variations of it, each with its own unique filling and ingredients used in the crepe.
Taler Patishapta and beyond
Taler Patishata, needless to say, calls for Tal aka sugar palm. Considering sugar palm is seasonal and mostly available during 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 has 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 vitamins B and C.
- It is also rich in iron, zinc, potassium, and also calcium.
- Palmyra aka Tal is full of fiber and hence, good for the stomach.
Recipe variations
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 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.
Recipe Card
Taler Patishapta Pitha
- Total Time: 45 minutes
- Yield: 12 Portions 1x
- Diet: Vegetarian
Description
Taler Patishapta is a quintessential seasonal Bengali dessert (stuffed crepe) prepared with the pulp of ripe sugar palm aka Tal
Ingredients
To make reduced sugar palm pulp
- 1 ripe Sugar palm
To make the stuffing aka Taler Khirsha
- 2 cup reduced sugar palm pulp
- ½ cup scraped coconut
- 2 cup Jaggery
- 250ml full-cream milk
- ½ cup Semolina
To make the Crepe
- 1cup reduced sugar palm pulp
- 1 cup all-purpose flour
- ½ cup rice flour
- ⅓ cup semolina
- 1 cup milk (and extra)
- ½ cup jaggery
- ½ tsp. salt
To fry the Patishapta
- 2 Tbsp. Ghee
Instructions
Extracting pulp
- Remove the crown from the sugar palm and discard the fibrous skin.
- Now separate the sugar palm from the mid.
- It will easily be separated and you will get 2 or 3 seeds covered with pulpy fibrous fruit.
- Now sprinkle 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 sprinkle water once in a while doing it.
- Once done, strain the pulp to remove the fiber.
To make Filling For Patishapta
- To start, grab a kadhai and pour in 3 cups of either taler mari or taler rosh.
- Cook on low heat for five minutes to reduce the sugar palm extract and bitterness.
- Afterward, turn off the heat and set aside one cup of sugar palm reduction.
- Mix in ½ cup of milk to the reduction and cook on low flame for 2 minutes.
- Add 2 more cups of milk and continue cooking on low flame for another 5 minutes.
- Afterward, mix in 2 cups of Jaggery and cook on low flame for another 5 minutes.
- Take out one-third of the mixture to create Taal Patishapta and use the remaining to make taler kheer. The recipe for taler kheer will be provided later.
- Then, add ⅓ cup of Sooji to the ⅓ mixture kept for patishapta and cook on low flame for 2 minutes.
- Lastly, mix in ½ cup of scrapped coconut to complete the stuffing for Taler Patishapta.
Batter for Patishapta Shell
- In a bowl, mix 1 cup of all-purpose flour and ⅓ cup of rice flour to create the batter for the Patishapta shell.
- Begin by adding ½ cup of sugar palm reduction to a bowl, followed by ½ tsp. of salt (optional).
- To sweeten the batter, mix in ½ cup of jaggery before adding 1.5 cups of milk in three parts while mixing.
- Once the batter is semi-runny, add another ½ cup of sugar palm reduction and fold it lightly.
- Allow the batter to rest at room temperature for 15 minutes before proceeding to make Taaler Patishapta.
Making Taler Patishapta
- Instead of a brush, consider using the stem of an eggplant to grease the pan with ghee.
- If possible, use a non-stick pan for the best results when making crepes or pancakes.
- Begin by applying Ghee to a pan.
- Pour one ladle full of Patishapta batter, and spread it evenly to create a round crepe.
- Keep the flame low and lightly spread the ghee to ensure even cooking.
- Cover the pan with a metal plate or lid and cook for one minute.
- After opening the lid, the edges of the crepe should be crispy and the Patishapta should be cooked.
- Use a spatula to loosen it from the pan and add 2 tablespoons of Patishapta filling.
- Flip the crepe and roll it up to create a wrap.
- Place the Taler Patishapta on a plate and repeat the process with the remaining batter and filling.
Notes
- 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
Nutrition
- 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
Taler Patishapta Recipe Video
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 at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Taler Patishapta Pitha Recipe Pin for your Pinterest Board!
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.
Leave a Reply