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Nolen Gurer Patishapta / Bengali Patishapta Pitha Recipe

Nolen Gurer Patishapta

Nolen gurer patishapta , the most sought after sweets from Bengal, after roshogolla and sandesh. Perfect way to welcome the winter season and to begin a new year. My first post of this year, bit late though.


Patishapta is a kind of pitha / pithe -the plethora of sweet dishes that we Bengalis prepare for poush sankranti or makar sankranti , every year. Here is an exhaustive list of 14 different kinds of pithe puli that we make for Sankranti.

Sankranti is a harvest festival, coinciding with the celebration of celestial transmigration of sun from one zodiac to another. A reason to celebrate, the onset of new season, and what better could be than to make sweets for the festival. That too with the freshly harvested crops. Syncing the tuning of life with the nature and live accordingly is almost prehistoric and ingrained in our genetics. Knowingly or unknowingly , we still follow that rule.

What Is Patishapta ?

Patishapta is very much like thin, lacy , dainty looking crepes. But unlike the French crepes, these are without eggs. Traditionally, patishapta are made with a smooth and slightly sweetened batter  of rice flour, all purpose flour and semolina. But the authentic recipe or way of making patishapta is quite different.

Par boiled rice is washed first, ground to a fine paste and then batter is prepared with rice paste and milk. Which is then left to sit for hours till the rice flour absorbed much of the liquid, and batter is thickened enough to spread evenly and thinly. This process needs patience, time and bit of tricks to get through.

Now a days, store bought rice flour does much of the work.

Designer Patishapta
Bengali sankranti special - pithe patishapta. Rice crepes filled with coconut and jaggery mixture.
Check out this recipe

Many also makes patishapta just with flour and semolina too.

Tips For Making Soft Smooth Skin Patishapta

Rice flour patishapta are usually bit on the thicker side, dry and easily get cracked when rolled. Rice flour patishapta has quite a distinct taste, which many prefers. And there are many who are not much fan of thick and coarse rice flour pancakes. Because store bought rice flour behaves way differently than the home ground par boiled rice flour / paste.

Hence to make it soft and lacy, follow these steps and tips to make buttery soft patishapta.

1) To the one cup of rice flour , half a cup of all purpose flour and a quarter cup of fine semolina is added. Flour and semolina adds to the pliability of the patishapta. Making it soft and flexible. This ratio and proportion  of the key ingredient is very important.

2) Use a non stick pan to make patishapta. Greasing the pan with melted ghee before spreading the patishapta batter is important. Else your patishapta will stick to the pan, and wont come out easily.

3) Heat is another very important factor. It alters the texture of the patishapta. If you want smooth skin patishapta, then use the lowest most heat to make patishapta.

If you fancy those characteristic tiny dimpled skin patishapta, use medium low heat.

4) Always give a nice stir to the batter before adding it to the pan. As you proceed,  you will notice that after making three – four patishapta, the batter gets slightly thickened. Add a tablespoon of water to dilute it and to get the right consistency.

5) Do not spread the patishapta batter with the back of a ladle, like you will do for making dosa. Instead, quickly with a deft hand, swirl the pan to spread the batter evenly and thinly.

Add the filling only when the patishapta is just set, and there is no rawness to it. You will notice that the sides are easily lifting  up from the pan on their own. Indicating that it is time to roll or fold the patishapta. Use a very light hand and do it very gently. Little bit of pressure might spoil your effort.

Stuffing For Nolen Gurer Patishapta

The traditional stuffing for patishapta is a sticky coconut jaggery (use only date palm jaggery) mixture. Adding a bit of khova / kheer to the mixture just takes it to another level.

Some also prefers only kheer patishapta where the stuffing is prepared with only kheer or khova and sugar.

Now a days, designer patishaptas are also quite popular. Swirls of beautiful colors on white crepes or chocolate swirls can easily win many hearts.

You can also play around with the stuffing mixture too. Not so traditional approach, but who does not love the delicious twists and turns. If done tastefully and aesthetically.

Nolen Gurer Patishapta

Nolen Gurer Patishapta is very much like thin lacy crepe. Famous bengali sweets, stuffed with coconut jaggery and khova filling.
Prep Time10 mins
Cook Time1 hr
Resting Time4 hrs
Course: Sweet Dish
Cuisine: Bengali
Diet: Hindu
Keyword: bengali patishapta, patishapta recipe
Servings: 20 Piece
Author: Sukanya Ghosh


For Patishapta Batter

  • 1 Cup Rice Flour
  • ½ Cup All purpose flour (maida)
  • ¼ Cup Semolina , fine rawa or sooji
  • ¼ Cup Nolen Gur / Liquid date palm jaggery
  • Milk as required to make thick smooth flowing batter
  • 2 tbsp Sugar
  • ¼ tsp Salt

For Stuffing

  • 1 Coconut, freshly grated
  • 100 gm Date palm jaggery / patali gur
  • 6-8 tbsp Sugar
  • 100 gm Khova
  • 1 cup milk
  • 1 tsp Green Cardamom powder
  • tsp Nutmeg Powder


  • Melted ghee to grease the pan
  • Water to thin down the patishapta batter


How To Make The Patishapta Batter.

  • Sift all the flour with salt and sugar.
  • Add the warm milk in batches and make a lump free smooth flowing batter.
  • Add the nolen gur / liquid jaggery and give a nice stir.
  • Cover the batter and let it rest for 3-4 hours.

How To Make Stuffing For Patishapta

  • Grate the jaggery and add it to a non stick pan. Put the pan on low heat. Let the jaggery melt to semi liquid form
  • Add the grated coconut in the melted jaggery. Mix it well and keeping it on low heat, keep stirring the coconut and jaggery till everything comes together,
  • Add 1/2 cup milk and let it simmer on low heat.
  • Add the grated khova / mawa, followed by sugar . Keep stirring till everything comes together and khova incorporates into the mixture very well.
  • Stir in the spice powders. Check the seasonings. Add sugar or jaggery if the sweetness is not up to the desired level.
  • Add the remaining milk and stir. The stuffing should be semi dry, sticky by this time and should be moist.
  • Divide the stuffing into cylindrical logs and keep aside. This step helps adding the stuffing efficiently and neatly inside the patishapta.

How To Make Patishapta

  • Heat a non stick pan . Grease the pan lightly with melted ghee.
    Keep the pan on low heat or medium low heat.
  • Give a nice stir to the batter. Take a ladle full of batter and pour it onto the pan.
  • Now quickly with a deft hand, stir the pan to spread the patishapta batter thinly and evenly.
  • Put it back on the heat and let it set. This will take around 2 min. You will notice that edges of the crepes / patishpata starts coming out of the pan.
  • Place the stuffing on one long side of the crepe. Quickly and gently, fold the patishapta over the filling and take it out of the pan.
  • Grease the pan again with melted ghee for the next patishapta.
  • Repeat the above steps to make patishapta.
  • After making 2-3 patishapta, you will notice that the batter has thickened slightly.
    Thick batters does not easily spread out and resulting in thick and coarse patishapta.
    Add one or two tablespoon water to thin down the batter.
  • Always stir the batter before pouring it on the pan.
  • You can store the patishapta in air tight boxes.
  • Patishapta can be enjoyed warm or cold. They definitely taste better the next day.

Want To Order Patishapta From Our Kitchen ?

Details are on our Facebook Page.


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