Bengali Patishapta Recipe

About Bengali Patishapta

Bengali Patishapta is a traditional Bengali dessert that is often enjoyed during the auspicious occasion of Makar Sankranti, which is a harvest festival celebrated across India. This dish comes from the eastern regions of India, primarily West Bengal. Patishapta is a kind of crepe that is traditionally filled with a sweetened coconut and kheer (a type of condensed milk or milk solid). The crepe itself is made from a mixture of rice flour, all-purpose flour (maida), and semolina (sooji). The resulting dessert is both delightful and satisfies the sweet tooth of even the pickiest eater.

History of Patishapta

The history of Patishapta dates back to ancient times when the preparation of sweets was integral to the cultural rituals and celebrations of Bengal. The art of making sweets in Bengal is quite prominent, and Patishapta is considered a quintessential part of these traditions. The dish is believed to have evolved over time as an experiment with different fillings and types of crepe batters, incorporating local ingredients like coconut and jaggery, which are abundant in the region.

Ingredients

• Rice flour - 1 cup
• All-purpose flour - 1/2 cup
• Semolina - 1/2 cup
• Milk - 2 cups
• Sugar - 1/4 cup
• Grated coconut - 1 cup
• Jaggery - 1/2 cup
• Cardamom powder - 1/4 teaspoon
• Ghee - for greasing

Preparation

Making the Filling

1. In a pan, heat ghee and add grated coconut.
2. Add jaggery and stir until it melts and combines with the coconut.
3. Mix in the cardamom powder for additional flavor.
4. Cook the mixture until it becomes thick and sticky, then set it aside to cool.

Making the Batter

1. In a mixing bowl, combine rice flour, all-purpose flour, and semolina.
2. Add milk gradually to the dry ingredients, whisking continuously to avoid lumps.
3. Add sugar and mix until the batter is smooth and has a pouring consistency.

Cooking Process

1. Heat a non-stick pan and lightly grease it with ghee.
2. Pour a ladleful of the prepared batter into the pan and spread it evenly like a crepe.
3. Cook the crepe on medium heat until it turns light brown on the bottom side.
4. Place a spoonful of the coconut filling in the center of the crepe and fold each side over the filling.
5. Press lightly so that the edges stick together, forming a roll. Flip it gently to cook the other side.
6. Repeat the process with the remaining batter and filling.

Culinary Tips & Tricks

Consistency and Texture

Ensure that the batter has the right consistency – not too thick or too runny. Adjust the consistency by adding more milk if required. The crepe should cook evenly, and when folded, it should have a uniform texture.

Flavor Variations

Experiment with different fillings such as adding khoya (milk solids) instead of jaggery or adding chopped nuts for a richer taste.

How to Enjoy Patishapta

Patishapta is best enjoyed warm. The sweet, coconut-filled crepe can be paired with a scoop of vanilla ice cream or a drizzle of sweetened condensed milk for an elevated dessert experience. It can also be relished with a cup of masala chai or coffee for a perfect fusion of flavors.

Whether you are celebrating a festival or simply indulging in a sweet treat, Bengali Patishapta brings the rich heritage of Bengali sweets to your kitchen. Take your time with the preparation and enjoy the process of creating this delicious culinary masterpiece.

Cooking Time

Total time required for preparation and cooking is approximately 1 hour, but refer to your own schedule by setting a cooking timer.