Description
A popular winter Pitha. A thin crepe made of rice flour, rolled around a sweet, sticky filling of grated coconut and date palm jaggery (Khejur Gur).
Restaurants serving Patishapta Pitha
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice flour
- Milk
- Grated coconut
- Khejur Gur(Date palm jaggery)
Instructions
- Make thin batter with rice flour and milk.
- Sauté coconut and jaggery for filling.
- Make a thin crepe, roll the filling inside.
Learn more Spice, substitutes, tips
Key spices
None(Jaggery aroma is key)
Substitutes at Japanese supermarkets
Wheat crepe, Desiccated coconut, Brown sugar
Pairing
Warm milk / Chai
Trivia
Mothers bake these in bulk to share with neighbors during the winter harvest festival (Pitha Utshob). The epitome of 'mom's taste'.
Eating tips & etiquette
Bite it by hand; the chewy rice crepe yields to the crunchy coconut and deep caramel notes of date jaggery.
Allergen
Dairy