Patishapta Pitha recipe is a very famous Bengali dish that is compulsorily prepared in every house in Bengal during Poush Parbon, i.e., Makar Sankranti.
The festival is incomplete without the famous Bengali dish.
In other parts of India, it is popular with the name stuffed pancakes. Where coconut, mawa, and sugar stuffing are placed on rice flour batter, and then folded in the form of a roll.
You can relish it at any time of the day, but mostly it is served with tea or coffee as a snack.
Patishapta is a stunning example of a famous Bengali sweet. The famous Patishapta Pitha Recipe is made with milk and rice flour shaped to a malpua like cheela. And it is stuffed with coconut and mawa and dry fruit filling and is served as a roll.
Patishapta Pitha Recipe
- 1 cup Milk – (250 ml)
- 4 to 5 tbsp Ghee – (for pancakes)
- less than ¼ tbsp Baking soda – a pinch
- 1 tbsp Powder sugar – (20 grams)
- 2 tbsp Rice flour – (20 grams)
- 4 tbsp Semolina – (40 grams)
- ½ tbsp Cardamom powder
- 8 to 10 pcs. Cashews – (finely chopped)
- ½ cup Powdered sugar – (75 grams)
- ¾ cups Coconut powder – (75 grams) (you can use grated coconut also)
- 1 cup Mawa – (250 grams)
To prepare Patishapta
- Take refined flour in a big bowl and add baking soda, rice flour, semolina, milk, and powdered sugar in it.
- Make a fine smooth batter and keep it aside to rest for 20 minutes.
- After 20 minutes, preheat a non-stick tawa or pan on flame.
- Now apply very little oil and spread it on the entire pan. You can also use brinjal head to evenly spread the oil.
- Now spread some batter (around 1 tbsp) over tawa/pan. Make sure it's thin.
- Apply some ghee/oil around the cheela.
- When it is cooked well, i.e., the colour changes to slightly brown from beneath, flip it and roast it from the other side. Make sure both sides are well-cooked and slightly brown.
- When the cheela is cooked from both sides, turn off the flame and put the cheela on a plate.
- Similarly, prepare as much cheela as you want and put it on the plate.
To prepare the stuffing, follow the below steps
- In a pan, take mawa and roast it on a very low flame; keep string it constantly.
- Turn off the gas when you see a colour change to brown and it releases a good aroma.
- After that, add coconut powder, chopped cashews, cardamom, and powdered sugar to it.
- Give it a nice mix, and your stuff it ready.
Final steps of preparing Patishapta Pitha
- Take one cheela and place it on a plate.
- Take around 1.5 tbsp stuffing of mawa and put it over the cheela.
- Now you have to fold it like a roll.
- In the same way, prepare other Patishapta.
- Now your mouth drooling and scrumptious Patishapta Pitha is ready. When you feel like you need something amazing to eat. Make the delicious Patishapta and enjoy.
How can you store Patishapta Pitha?
With coconut stuffing, you can store Patishapta Pitha in an airtight container for only up to 2 days.
Ensure to place the container in a cool, dry place during winter. You can also refrigerate it also for up to 1 week.
Tips for preparing perfect Patishapta Pitha:
- If you have to host a party and Patishapta Pitha is on your menu. Then make sure to prepare a narrow cylindrical shape mawa in advance. It will help you to prepare Patishapta Pitha quickly during the party.
- Make sure to cook Patishapta from both sides properly.
- Never overcook cheela as it will reduce the taste and will not roll into a cylindrical shape.
- While preparing the stuffing, ensure it is slightly sticky and not dry; otherwise, it will not bind properly and will not roll cleanly.
- Remember to brush oil on the pan every time before making Patishapta, or else your cheela will stick to the pan.
- Always cook cheela on low or low medium flame. Avoid high flame as it will result in overcooking, or a porous texture may appear on it. In both cases, your dish will not look nice.
- Make sure to use non – a sticky pan because the cheela will easily come out without sticking and will surely save some effort.
- While preparing the batter, ensure it is lumps-free and smooth. Always remember to put it at rest for 20 minutes. It will help in preparing a nice cheela for your dish.
- To make the perfect dish, you must strictly follow the measurements above. However, you may double or triple the quantity of each item as per your requirement. But stick to the measurements, or your efforts will get wasted, and you will not get the desired result.
This amazing, mouth-watering Bengali recipe can be prepared easily, and that too with very few ingredients.
If you have a sweet tooth or you are hosting a party, make sure to try this recipe, and I am sure your guests will love it.
However, keep in mind to strictly follow the above measurements else you may experience food failure and your recipe will not look good.
So follow the above tips and instructions properly and make a remarkable statement with this mouth-watering delicious recipe in front of your guest.
Frequently Ask Questions :-
This stunning Bengali sweet is made with rice flour filled with a delicious stuffing which is a combination of mainly coconut, sugar, and mawa.
Mainly two types of Patishapta are prepared in Bengali houses. One is sweet, and one is savory. Patishapta Pitha with coconut is popular in the sweet division, and the recipe for the same is mentioned above; in the savory category, you can relish Patishapta with chicken, mung dal marketer, and koraishutir.
Yes, semolina or a combination of rice and suji can be used to prepare Patishapta Pitha. You can follow similar steps which are mentioned above.
Yes, you can refrigerate it for up to 1 week but make sure to place Patishapta Pitha in an air-tight container, or else it will become soggy.
Yes, you can replace sugar with jaggery. Make sure to grind it properly or use jaggery powder for the best result. Else you will end up making a lumpy stuffing.