Patishapta Recipe (Rice Crepe)
Embark on a delightful culinary journey with this traditional Bengali dessert, Patishapta, a delicate rice crepe filled with a luscious coconut and jaggery mixture. This recipe harmoniously blends textures and flavors, making it a perfect treat for festive occasions or a simple family gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Sooji (Semolina/Rava) | 1/2 cup |
| Rice Flour | 1/2 cup |
| Milk | 1-1/2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Fresh Coconut – grated | 1 cup |
| Jaggery – broken | 1/4 cup |
| Ghee or refined sunflower oil | As needed (for roasting) |
| Mixed Dry Fruits – chopped | 2 tablespoons |
| Condensed Milk | 2-4 tablespoons (optional) |
Nutritional Information
| Nutrient | Amount per Serving (Approximate) |
|---|---|
| Calories | 210 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 36g |
| Fiber | 2g |
| Sugars | 8g |
| Protein | 4g |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 25 |
| Total | 35 |
Servings
This recipe yields 3 servings, making it a delightful treat for you and your loved ones.
Cuisine
Bengali Recipes
Course
Dessert
Diet
Vegetarian
Instructions
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Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, semolina, and cardamom powder. Gradually add the milk while stirring continuously to achieve a smooth batter, ensuring there are no lumps. The batter should have a flowing consistency. Set aside and let it rest for about 10 minutes.
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Prepare the Filling: While the batter is resting, take a wok and heat it over low flame. Add the jaggery and allow it to melt gently to avoid burning. Once melted, mix in the grated coconut and an additional pinch of cardamom powder, stirring thoroughly until the mixture becomes sticky. Fold in the finely chopped mixed dry fruits (like cashews and raisins) and turn off the heat. Allow this mixture to cool to room temperature.
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Cook the Crepes: Heat a non-stick tawa (griddle) and lightly grease it with ghee or sunflower oil. Pour a generous scoop of the prepared batter onto the center of the tawa, using a ladle. Gently spread the batter in a circular motion, similar to how you would make a dosa, aiming for a thin layer.
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Roast the Crepes: Once the crepe is spread out, drizzle a few drops of ghee or oil around the edges. Allow it to cook until it turns a light golden brown. Carefully flip the crepe and roast the other side for a brief moment until it’s slightly cooked through.
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Fill and Fold: Once the crepe is cooked, flip it back over to the original side. Place about a tablespoon of the coconut filling along one edge of the crepe. Gently fold the crepe over the filling from both sides, overlapping them to enclose the filling securely.
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Serve: Carefully transfer the Patishapta to a serving plate. You can continue the process with the remaining batter and filling, stacking the finished crepes as you go. For an extra touch of indulgence, drizzle some condensed milk over the crepes before serving.
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Enjoy: Patishapta can be served warm or chilled, making it a versatile dessert perfect for any occasion. Enjoy your homemade Bengali rice crepes, and savor every delicious bite!
Tips for the Best Patishapta
- Resting the Batter: Allowing the batter to rest for a while improves the texture of the crepes, making them easier to spread and cook evenly.
- Consistency Check: If the batter is too thick, you can add a little more milk to achieve the desired consistency. Conversely, if it’s too thin, a bit more flour can help thicken it.
- Perfect Roasting: Ensure your tawa is well-greased but not too oily, as this can affect the crepes’ texture and flavor.
Indulge in this sweet, flavorful delicacy that showcases the essence of Bengali cuisine. With its enchanting blend of textures and tastes, Patishapta is sure to become a favorite in your dessert repertoire! Enjoy the process of making these delightful crepes and share them with family and friends for a memorable treat.
