Indian sweets / Mithais/ Recipes

Pithe patishapta for Sankranti or rice crepes with coconut filling

Patishapta pithe / Rice crepes with sweetened coconut filling : Sankranti Special

Updated the post with DESIGNER PATISHAPTA 13 Jan’21

designer patishapta

The festival of Makar sankranti starts with house cleaning, dip in cold / chilled water of Holy Ganges that too before sunrise (the mere thought of it sends shivers down the spine), many devotees flocked to the Sagar island for Gangasagar mela or fair and for the spiritual !!!  For people like us the three days of sankranti starts and ends with delicious foods, we call it Poush Parbon (please check our comprehensive list of Pithe Puli Recipes) that were being customarily prepared during this time. Yes, for us the food precedes every thing else, self-cleansing things can wait …may be forever…

patishapta rice crepes

For the western world , Sankranti can be coined as Indian Thanks giving day, the harvest festival specially for crops like rice, as we have more than one harvest season in our rich agriculturally varied country, so it is also the time to thank the Nature for a good harvest and bountiful of happiness that also ushers us in the new season – The Spring, also announces the official closure of Winter, henceforward the days will be longer and warmer as Sun transmigrates towards Tropic of cancer, leaving behind the Tropic of Capricorn.

pithe patishapta

For the agriculturally rich West Bengal, the winter is also the season when the market livens up with so many fresh greens and winter special small fishes that made their appearance during this time only, yes fishes are seasonal too !!! but the gastronomic Bengalees are on the lookout for something else – it is the gur / jaggery or molasses but not the ordinary one. Winter is the season when the long date palm tree’s oozes out sweet liquid or the sap that is being collected in small wooden country bowls, which is then cooked at a certain temperature to yield gur, also known as khejur gur or patali gur because of their shape or Nolen gur for which Bongs are simply mad after it.

photo courtsey : Washington Bangla radio

So a freshly harvested dhan from which rice is husked out, and together with coconut the quintessential ingredient in making sweets laced with season’s fresh gur or jaggery brings forward an array of sweet dishes that Bongs loving called it as “Pithe -puli “, some are easier to master, and the more difficult ones simply lost in oblivion and some lost in translation too as it migrates from one region to another.

patishapta

Pithe patishapta for Sankranti or rice crepes with coconut filling
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Bengali sankranti special - pithe patishapta. Rice crepes filled with coconut and jaggery mixture.
Course: Sweet Dish
Recipe Cuisine: Bengali, Indian
Keyword: bengali patishapta, deisgner patishapta, patishapta recipe
Servings: 4
Author: Sukanya Ghosh
Recipe Ingredients
Rice flour patishapta / crepes
  • 1/2 cup Rice flour
  • 1/2 cup Milk + more if batter is too thick
  • 2 tbsp Sugar
  • Ghee as required
Coconut jaggery filling
  • 21/2 cup Coconut, freshly grated
  • 50 gm Date palm jaggery / nolen gur, crumbled into pieces
Designer Patishapta
  • 2 cups Plain flour / maida
  • 1 cup Rice flour
  • 3 tbsp Sooji / semolina
  • Milk as required to make a thick batter
  • 3 tbsp Sugar
  • Salt a pinch
  • Ghee to grease the tawa
  • 2 tbsp Cocoa powder for chocolate swirls or use any food colors
Recipe Instructions
Rice flour patishapta
  1. Make a smooth, easy flowing batter with rice flour, sugar and milk. Keep it aside for 15 -20 minutes

Make the coconut jaggery filling
  1. Heat a nonstick pan and add the coconut in it. On a low flame, keep on stirring the coconut for few minutes and add the jaggery.
  2. Keep on stirring on low flame till the jaggery melts and incorporates well into the coconut.
  3. This may take up to 20 minutes till you get a little lumpy mixture.
  4. Leave the mixture to cool for few minutes.
Making the rice flour patishapta
  1. Heat a non-stick pan, and grease it with ghee.
  2. Pour a ladle of batter in the center of the pan. Swirl the pan slightly so that the batter thins out in a circular disc.
  3. Cook on a low flame until the bottom of the crepe turns golden.
  4. Using a spatula, flip it over and cook the other side for few seconds.
  5. Flip it back and add a spoonful of coconut filling in the center, fold it over from each side towards middle, overlapping one side.
  6. Set aside and make rest of the patishapta or crepes with remaining batter and filling.
  7. Do not forget to grease the pan with ghee in between crepes.
Designer Patishapta
  1. Make a thick pouring consistency batter with plain flour, rice flour, sooji, sugar and add warm milk as required to make the batter. Keep it aside for 20 minutes

  2. Take out around 1/2 cup batter in a separate bowl, add the food color or cocoa powder for chocolate swirls. Mix it properly.

  3. Now grease a hot griddle or non stick pan with ghee. Pour chocolate batter first, make swirl design or any other design you prefer, but you have to do it super fast. So a squeezy bottle or piping bags will help you here.

  4. Wait for 2 minutes, the chocolate batter will get set. Pour white / plain batter over the pattern and try to cover the swirl design / pattern completely from all sides. Spread it thinly. Again you have to be very fast.

  5. Once it gets cooked evenly from all sides, place the filling in the center, fold it over and take it out of the pan.

    Again grease the pan and complete rest of the designer patishaptas like that.

Recipe Notes

There are many variations to it both in the batter and filling. Some use all purpose flour and sooji too in the batter, but traditionally it is being made with rice flour only. Go and try with the flavours that suits you best. For filling you can use dry fruits too and in place of jaggery can replace it with sugar, but the jaggery gives such a nice aroma and taste that is hard to match !!!

designer chocolate patishapta

Enjoy and stay tuned until next post
Sukanya

17 Comments

  • Reply
    torviewtoronto
    January 17, 2012 at 8:22 pm

    Looks fabulous delicious flavours

  • Reply
    Deepa
    January 17, 2012 at 9:17 pm

    Simply yummy and mouthwatering patishapta. Wait for this Makar Sankranti to indulge in this delicacy.

    Deepa
    Hamaree Rasoi

  • Reply
    Notyet100
    January 17, 2012 at 10:19 pm

    Bookmarked ,gnu tonprepare this right now,..:)

  • Reply
    Notyet100
    January 18, 2012 at 3:54 am

    They were yum,,.thanks again for the recipe,..:)

  • Reply
    Priya
    January 18, 2012 at 5:09 am

    Seriously feel like having some crepes rite now,delicious stuffing..

  • Reply
    Lubna Karim
    January 18, 2012 at 1:14 pm

    Wow…lovely recipe….love the new look of u r space…

  • Reply
    Kankana
    January 18, 2012 at 2:44 pm

    where did you find kejurer gur in US ? I LOVE kejurer gur and miss that so much out here. Do you know if i can buy it online ?

  • Reply
    Kiran @ KiranTarun.com
    January 22, 2012 at 11:58 pm

    Holy yum! I love crepes and anything that has coconut in it 🙂

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