Description
A Bengali dessert wrapping a sweet filling of fried coconut, date palm jaggery (Nolen Gur), and cardamom in a thin crepe batter made of rice and wheat flour.
Restaurants serving Patishapta
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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
- Wheat flour
- Semolina
- Milk
- Coconut fine
- Brown sugar(Jaggery)
- Cardamom
- Oil
- Water
Instructions
- Fry grated coconut, date palm jaggery (or regular brown sugar), cardamom in a pan until moisture evaporates to make gooey filling.
- Mix rice flour, wheat flour, semolina, milk, a little sugar to make watery crepe batter.
- Oil a pan, pour batter with ladle, bake thin and round. Once one side is baked, place filling long on the edge, roll up into a cylinder to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom
Substitutes at Japanese supermarkets
Pancake mix (as an easy batter sub)
Pairing
Darjeeling tea、Hot milk
Trivia
[Trend] A soul food baked in bulk by mothers in every home during Bengal's harvest festival 'Poush Sankranti' (winter festival). Unlike Western crepes, features chewiness from rice flour without using eggs.
Eating tips & etiquette
[Unique Eating] Warm the winter-limited one made with date palm jaggery slightly, biting by hand along with the sweet coconut juice overflowing gooey-ly from inside!
Allergen
Wheat, Dairy