Patishapta Pitha Recipe is a traditional Bengali sweet, often made during festivals like Poila Boishakh (Bengali New Year) or Durga Puja and Shita jonno Patishapta pitha. It’s a type of stuffed crepe filled with a sweet coconut and khoya (reduced milk) mixture. Here’s how you can make it:

Ingredients:

For the crepe:

• 1 cup all-purpose flour (maida)
• 2 tbsp rice flour
• 1/2 cup semolina (sooji)
• 1 1/2 cups milk (or as needed)
• 1 tbsp ghee (clarified butter)
• A pinch of salt
• 1-2 tbsp sugar (optional)

For the filling:

• 1 cup grated coconut (fresh or desiccated)
• 1/2 cup khoya (or condensed milk as a substitute)
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• A handful of chopped dry fruits (cashews, almonds, pistachios, etc.)
• 1 tbsp ghee

For garnish:

• Chopped dry fruits (optional)

Instructions:

1. Prepare the filling:Patishapta Pitha

• Heat ghee in a pan. Add the grated coconut and sauté for a few minutes until it releases a fragrant aroma.
• Add the khoya or condensed milk and cook for another 3-4 minutes until the mixture thickens.
• Stir in sugar and cardamom powder, and cook until the mixture is dry and easily comes together.
• Add chopped dry fruits and mix well. Set the filling aside to cool.

2. Prepare the crepe batter:

• In a mixing bowl, combine the all-purpose flour, rice flour, and semolina.
• Gradually add milk, stirring to form a smooth batter. The consistency should be like pancake batter—neither too thick nor too runny.
• Add a pinch of salt, sugar (if using), and 1 tablespoon of ghee to the batter. Mix well.

3. Make the crepes:

• Heat a non-stick pan or tawa over medium heat and grease it lightly with ghee.
• Pour a small ladle of batter onto the pan and tilt it to spread the batter into a thin, even circle.
• Cook for 1-2 minutes, until the edges start to lift, then flip the crepe and cook the other side for another minute. The crepes should be lightly golden and soft.
• Remove from the pan and set aside to cool. Repeat with the rest of the batter.

4. Assemble the Patishapta:

• Once the crepes have cooled slightly, place a spoonful of the coconut filling in the center of each crepe.
• Fold the sides of the crepe over the filling and roll it up into a cylindrical shape, like a spring roll.
• Repeat with the remaining crepes and filling.

5. Serve:

• Patishapta pitha  is typically served warm or at room temperature, garnished with chopped dry fruits if desired.

Enjoy this delicious Bengali sweet that blends the flavors of coconut, khoya, and cardamom in a delicate crepe!