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Pithe patishapta for Sankranti or rice crepes with coconut filling

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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 !!!