Bengali Coconut Stuffed Crepes Or Patishapta

Jan 11, 2014
by Moumita Ghosh
Rated 3 / 5 based on 88 likes

Kheerer Patishapta

Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Palm Jaggery Or "Nolen Gur". This festival is known as "Poush Sankranti" in West Bengal. Varieties of sweets are made with Ground rice, date palm jaggery , milk and many other ingredients. Patishapta Pitha is one of them. Traditionally this Pitha is made by grinding soaked rice in Bengali mortar and pestle. I 've also followed this process to make my Patishaptas. This will make your Patishaptas even more tasty and soft. This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival. This crepes are served as usual or may be soaked in milk. But today I'm sharing the simple Patishapta pitha with kheer filling.

This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival

60 Minutes
Cooking Time

Bengali Coconut Stuffed Crepes Or Patishapta

Ingredients of Kheerer Patishapta

For the Crepes :

Basmati Rice 1 cup, soaked in water for 1 hour
Semolina 1/3 cup
Maida 1/3 cup
Date Plam Jaggery OR Sugar 4 tablespoons
Milk 1/2 cup + little more if needed

For the Filling :

Khoya Kheer (store bought) 1 1/2 cup
Scraped Coconut 1/2 cup
Crashed green cardamom 4 to 5
Full fat Milk 1/2 cup
Ghee to fry the Patishapta

Bengali Coconut Stuffed Crepes Or Patishapta

How to make Kheerer Patishapta Recipe

At first take the soaked rice and strain all the water with a strainer and spread the rice on a large paper towel to make the rice dry. When the rice will be dry enough, ground the rice in a grinder. But do not heat the rice by grinding it. Trun on the grinder for 1 minute and then turn off to cool down the grinder. In this way grind all the rice. This process will take alleast 30 minutes to grind all the rice. If the ground rice is not very fine, it's ok. 80% fine is ok.

Making the Filling :

First take a pan and mix all the ingredients under the heading of "Filling". Turn on the heat and place the pan on medium heat and stir constantly to prevent burning at the bottom.
At first coconut will release lots of water, slowly eveporate the water and make a soft but not watery mixture by stirring constantly. Turn off the heat and let the mixture cool down.

Making the Crepe Batter

Take a large bowl, and add ground rice, semolina & maida into it and mix with a hand mixture (if hand mixture is not available at home use a dinner fork to mix). Now add milk little by little to make the batter. Add little milk at a time to avoid lumps. Once all the lumps are gone, add rest of the milk to make a smooth batter.
Remember the batter should be thinner than the dosa batter.

Making the Crepes :

Place a small Non-stick flat pan Or tawa and on medium heat, apply few drops of melted ghee and spread all over the pan.
Add 1 big spoon full of the batter on the pan and immediately spread the batter all ove the pan. Let the crepe cook for 1 minute. When the edges will start loosen up, carefully flip the crepe to cook the other side.
After 30 seconds again flip the crepe, add 2-3 tablespoons of the filling at one side of the crepe, roll the crepe along with the filling like wrap.
Remove the Patishapta by using the spatula and place on a dish. Serve the Patishapta warm.
Or you make make it Kheer Shapta by soaking the Patishaptas into warm Kheer made by boiling 1 cup milk, 1 cup fresh cream, 1/3 cup sugar & 1 crushed elach. Boil all together bu stirring constantly for 10 minutes. At first put the Patishaptas onto a flat serving plate, and the pour the kheer on them. Serve warm.... See the steps here. Enjoy..................