West Bengal

Patishapta

Name: Patishapta
Total time: 45 min
Yield: 6 servings
Cuisine: Bengali
Ingredients: 1/2 cup maida (all-purpose flour, plain flour); 1/3 cup rice flour; 2 tbsp rava (semolina); 1 1/4 cups milk; 1 tbsp sugar; 1 1/2 cups fresh fresh grated coconut; 2/3 cup date palm gur if possible jaggery; 1/4 tsp cardamom; Ghee, for the pan

Thin crepes rolled around coconut and gur. Poush Sankranti's softest sweet.

45 minTime

4 gProtein each

mildSpice

Poush Parbon2 chapters · 1 min read

Make it your way

Grandma's wayPale crepe, coconut and nolen gur.

The original

301kcalsame

4 gproteinsame

3 gfibresame

45minutessame

Classic patishapta.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)½ cup

Rice flour⅓ cup

Rava (semolina)2 tbsp

Milk1¼ cups

Sugar1 tbsp

Fresh grated coconut1½ cups, fresh

Jaggery⅔ cup, date palm gur if possible

Cardamom¼ tsp

Gheefor the pan

Method

4 steps

1Cook the coconut and jaggery together on low heat, stirring, until sticky and almost dry. Add cardamom and cool.
2Whisk maida, rice flour, rava, sugar and milk into a thin, lump free batter. Rest 20 minutes.
3Heat a lightly greased pan on medium low, pour a ladle of batter and swirl it into a thin round.
4Lay a line of filling along one side, roll the crepe up and cook another minute, turning once.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Patishapta

Thin crepes rolled around coconut and gur. Poush Sankranti's softest sweet.

45 minTime

4 gProtein each

mildSpice

Poush Parbon2 chapters · 1 min read

Make it your way

Grandma's wayPale crepe, coconut and nolen gur.

The original

301kcalsame

4 gproteinsame

3 gfibresame

45minutessame

Classic patishapta.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)½ cup

Rice flour⅓ cup

Rava (semolina)2 tbsp

Milk1¼ cups

Sugar1 tbsp

Fresh grated coconut1½ cups, fresh

Jaggery⅔ cup, date palm gur if possible

Cardamom¼ tsp

Gheefor the pan

Method

4 steps

1Cook the coconut and jaggery together on low heat, stirring, until sticky and almost dry. Add cardamom and cool.
2Whisk maida, rice flour, rava, sugar and milk into a thin, lump free batter. Rest 20 minutes.
3Heat a lightly greased pan on medium low, pour a ladle of batter and swirl it into a thin round.
4Lay a line of filling along one side, roll the crepe up and cook another minute, turning once.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Patishapta

Make it your way

Ingredients

Method

Patishapta

Make it your way

Ingredients

Method

Make it a meal