Learn how to make the classic, melt-in-your-mouth Patishapta Pitha (Sweet Crêpes) with this easy-to-follow, step-by-step recipe! Patishapta is one of the most beloved traditional sweets (Pitha) from Bangladesh
In this video, we show you the secrets to a perfectly smooth batter (made with rice flour and maida) and a delicious, moldable coconut and milk filling. We also share the crucial technique for getting that perfect consistency.
Ingredients for the Batter
• Rice Flour: 1 cup
• All-Purpose Flour (Maida): frac{1}{2} cup
• Salt: frac{1}{2} teaspoon
• Jaggery (Gur): frac{1}{2} cup (or use granulated sugar)
• Water: Approx. 1 frac{1}{2} to 2 cups (divided)
• Oil/Ghee: For brushing the pan
🥥 Ingredients for the Filling
• Water: frac{1}{2} cup + 2 tablespoons
• Powdered Milk: frac{1}{2} cup
• Coconut: frac{1}{2} cup (freshly grated or desiccated)
• Rice Flour: 2 tablespoons
• Sugar: 2 tablespoons (or more, to taste)
👩🍳 Instructions
1. Prepare the Patishapta Batter
1. In a bowl, combine 1 cup rice flour, frac{1}{2} cup Maida, frac{1}{2} teaspoon salt, and frac{1}{2} cup jaggery.
2. Add a splash of water to the dry ingredients and begin mixing vigorously.
3. Whip the batter well by hand for 2-3 minutes to dissolve the jaggery/sugar and remove all lumps.
4. Gradually add the rest of the water until the mixture is a bit thinner than regular pancake batter.
5. Set the batter aside to rest for at least 30 minutes. Note: As rice flour absorbs water while resting, you may need to add an extra splash of water right before cooking to maintain the perfect thin, flowing consistency.
6. Always mix with a ladle before pouring it onto the hot pan.
2. Make the Coconut-Milk Filling
1. In a pan, combine frac{1}{2} cup + 2 tablespoons water, frac{1}{2} cup powdered milk, and frac{1}{2} cup coconut. Mix thoroughly.
2. Add 2 tablespoons of rice flour and mix well until it is fully incorporated.
3. Place the pan over medium heat and cook, stirring continuously, until the mixture thickens.
4. If the filling becomes too thick, add a splash of water to loosen it slightly.
5. Stir in 2 tablespoons of sugar (or more, to taste).
6. Continue cooking until the filling achieves a moldable consistency (it should hold its shape when pressed).
7. Set the filling aside. It will thicken further as it cools.
3. Cook and Shape the Patishapta
1. Heat a non-stick pan over medium heat.
2. Brush the pan with oil and immediately wipe it clean with a cloth or paper towel to leave only a thin, invisible film.
3. Once the pan is hot, pour one ladle of the batter mixture onto the pan. Quickly lift and tilt the pan to spread the batter into a thin, even circle. Let it set.
4. Do not flip the crêpe. Once the surface looks dry, place a spoonful of the filling in a line down the middle of the crêpe.
5. Starting from the edge closest to the filling, gently roll it into a tight cylindrical shape to form the Patishapta.
6. Remove the pitha from the pan.
Serve and share with your loved ones! Enjoy!
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