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Patishapta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Traditional rice flour crêpes with sweet coconut filling to sooth your senses. 

Course: Dessert
Cuisine: Bengali (Indian)
Keyword: coconut, dessert, jaggery, khoya, rice flour, sweet
Servings: 15
Author: Rapti B
Ingredients
For crêpes
  • 1 cup Semolina
  • 1 cup All-purpose flour
  • ¼ cup Rice flour
  • 1 cup Milk / Water (more if needed)
  • 2 tablespoons Sugar (more if needed)
  • ¼ teaspoon Salt
  • Ghee (to fry)
For filling
  • 1 cup Fresh grated coconut
  • cup Khoya
  • ½ cup Sugar
  • 2 tablespoons Ghee
  • 1 teaspoon Cardamom powder
  • ½ cup Chopped nuts (optional)
Instructions
The filling
  1. In a wok or non-stick pan, melt some ghee on low flame. 

  2. Pour freshly grated coconut along with the sugar into this pan. Cook until the mixture is smooth and does not stick to the pan. 

  3. Add the khoya and cook till all ingredients are mixed well and have a sticky texture. If you want to use nuts, add them now.

  4. Mix well, remove from flame, add a pinch of cardamom powder and set aside.

The batter
  1. In a big bowl, soak semolina in ½ cup of milk for at least 15 minutes. 

  2. After 15 minutes (or more), give it a quick stir before adding all-purpose flour, rice flour, sugar and salt. Mix thoroughly and gradually pour in the milk to make the batter. 

  3. Adjust the batter consistency and sweetness as per your taste. Do remember that the filling is also sweet.

The Patishapta
  1. Place a non-stick fry pan on low flame and brush with some ghee. Once the pan is mildly hot, pour a ladle of batter and spread it to make a crêpe the size of your hand. I used the back of the ladle to spread the batter. 

  2. Take a tablespoon of the filling and lay it lengthwise on one side of the crêpe. Now gently roll the crêpe to the end away from you. 

  3. Cook both sides until golden brown. 

  4. Serve hot or warm or cold, the choice is yours!

Recipe Notes
  • You can easily replace the ghee with vegetable oil, fresh coconut with desiccated coconut, sugar with jaggery and milk with water.
  • This recipe needs you to be super vigilant – coconut used in the filling tends to burn easily while the crepes need to be soft not like bread so....
  • The recipe shared by me seems to be the easiest and common style. You can shake up the filling by making it with only freshly grated coconut or only khoya.
  • In several households, the cooked patishapta is drizzled with condensed milk and nuts before being served.
  • I like my patishapta warm so I prefer to pop it in the microwave for 5 seconds before gobbling it up in 2!