Patishapta Recipe (Rice Crepe) – A Bengali Delicacy
Patishapta is a beloved traditional Bengali dessert, a soft rice crepe with a delightful coconut and jaggery filling, folded into an envelope-like shape. This dish is often prepared during the auspicious occasion of Poush Sankranti or Makar Sankranti, celebrated in January, and is considered a specialty during festivals. The preparation is simple yet rich in taste, and its delicate texture is loved by many. The batter consists of a blend of rice flour, semolina, and all-purpose flour, while the filling is a tantalizing combination of fresh coconut, jaggery, dry fruits, and cardamom.
This recipe will guide you through making Patishapta, allowing you to enjoy this traditional Bengali sweet at home. Whether served hot or cold, Patishapta is a treat that always hits the right note after a hearty meal.
Ingredients Table
| 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 |
| Dry Fruits (chopped) | 2 tablespoons |
| Condensed Milk (optional) | 2-4 tablespoons |
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Servings: 4-5
Instructions:
-
Preparing the Crepe Batter:
- In a large bowl, combine the all-purpose flour (maida), semolina (sooji), rice flour, and cardamom powder.
- Gradually add the milk to the dry ingredients while stirring continuously to ensure a smooth batter.
- If any lumps form, break them gently and keep stirring until you achieve a flowing consistency.
- Let the batter rest for about 10 minutes, allowing the ingredients to blend and thicken slightly.
-
Preparing the Filling:
- While the batter rests, heat a wok or a deep pan over low heat. Add the jaggery and let it melt gently to avoid burning.
- Once melted, add the grated coconut and cardamom powder. Mix well, allowing the mixture to turn sticky as it cooks.
- Stir in the chopped dry fruits, such as cashews and raisins, and continue mixing until everything is well-combined.
- Remove from heat and allow the mixture to cool to room temperature.
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Cooking the Crepes:
- Heat a non-stick tawa (griddle) and lightly grease it with ghee or oil.
- Pour a generous scoop of the batter onto the center of the tawa and spread it out in a circular motion, similar to making a dosa.
- Cook the crepe on low to medium heat, allowing it to become thin and light golden in color.
- Add a few drops of ghee or oil around the edges and flip the crepe to roast lightly on the other side as well. Once done, set the crepe aside.
-
Filling the Crepes:
- Flip the crepe back over and place a tablespoon of the coconut and jaggery filling along one edge, spreading it into a thin line.
- Gently fold in both sides of the crepe, overlapping each other to form an envelope shape. Carefully transfer the Patishapta to a serving plate.
-
Serving the Patishapta:
- You can optionally drizzle condensed milk over the finished Patishapta for added richness and sweetness.
- Serve your delicious Patishapta warm or chilled, depending on your preference. This dessert makes for a perfect ending to a celebratory meal.
Allergen Information:
- Contains Gluten: The crepes are made with all-purpose flour (maida) and semolina (sooji), both of which contain gluten.
- Contains Dairy: Milk, ghee, and condensed milk (if used) are dairy products present in this recipe.
- Contains Nuts: The filling includes dry fruits like cashews and raisins. Ensure that there are no nut allergies among the guests before serving.
Dietary Preferences:
- Vegetarian: Patishapta is a vegetarian dessert, making it suitable for those following a plant-based diet.
- Gluten-Free Option: If you require a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure the semolina is gluten-free as well.
- Dairy-Free Option: For a dairy-free variation, use plant-based milk (like almond milk or oat milk) and opt for dairy-free condensed milk if desired.
Advice and Tips for the Perfect Patishapta:
- Consistency of the Batter: Achieving the right consistency for the batter is crucial. It should be pourable but not too runny. Adjust the amount of milk as necessary to achieve the right texture.
- Cooking the Crepes: When cooking the crepes, keep the heat low to avoid burning. Make sure the crepe is cooked until golden but not crispy, as the texture should remain soft and delicate.
- Fillings: Experiment with the filling by adding different dry fruits, such as almonds or pistachios, or incorporating a hint of saffron for extra flavor. Adjust the sweetness of the filling by controlling the amount of jaggery added.
- Serving Variations: Patishapta can be served as a dessert after a hearty meal or can be enjoyed as a special treat during festivals like Poush Sankranti or Makar Sankranti. It can be served with a drizzle of condensed milk, or alternatively, a sprinkle of coconut can be added for extra texture.
Conclusion:
Patishapta, a traditional Bengali rice crepe, is more than just a dessert; it is a celebration of flavors and cultural heritage. The delicate crepe and sweet coconut-jaggery filling combine to create a deliciously satisfying treat perfect for any occasion. Whether you’re celebrating a festival or simply craving a unique dessert, Patishapta will undoubtedly impress your guests and leave them asking for more. With its soft texture and sweet aroma, this recipe is a reminder of the rich culinary traditions of Bengal.
