Patishapta is a favorite sweet dish that is prepared mainly during the winter times in Bengal. It is a traditional recipe of the state that is relished by people of all age groups.
All the families start making different kinds of pithe as Poush Sankranti or Makar Sankranti approaches. During this auspicious time, notun gur or jaggery becomes available in the market and with this, the delicious Patishapta is prepared.
It is basically a simple crepe that is stuffed with a sweet filling and then folded. This packs in all the incredible flavors. The soft chewy covering with the delicious sweet stuffing is extremely scrumptious. It is made and then shared with all the loved ones. Try this out if you want to try a new sweet delicacy.
Let us go through all the ingredients and the procedure for making Patishapta with a filling of grated coconut and jaggery.

Patishapta Pitha With Coconut and Jaggery Recipe (Bengali Style)
Ingredients
For the Batter
- ½ cup Maida or Refined Flour
- 3 ½ – 4 tbsp Suji or Semolina
- 2 ½ tbsp Rice Flour
- 1 cup Milk whole fat
- 2 pinch Baking Powder
- 1 tbsp Castor Sugar or Powdered Sugar
- 1 pinch Salt to balance the sweetness
For the Filling
- 1 cup Grated Coconut or Khoya
- ½ cup Jaggery or Powdered Sugar
- 2 Green Cardamon or 1/2 tsp Green Cardamom Powder
- 5-6 Almonds or Cashew nuts; optional; finely chopped
Other Ingredients
- Vegetable Oil or Ghee
Instructions
Prepare the Batter
- For the batter, take a mixing bowl and add the refined flour or Maida.
- Next, add the suji or semolina, baking powder, sugar, salt, and rice flour.
- Mix all the dry ingredients nicely.
- Now, add the milk and whisk the batter until smooth.
- Cover and let the batter rest for about 30 minutes.
Prepare the Filling
- Take a kadhai and add the sugar or jaggery.
- Stir and let it melt completely.
- After it melts, cook it for a minute or two, and then add the khoya or grated coconut.
- Stir them continuously for a minute. Keep the flame on medium.
- Now, use a mortar and pestle to grind the cardamom pods into powder, or use cardamom powder. Add it into the kadhai.
- Combine them nicely and keep on stirring until the filling comes together into one sticky form.
- Add the finely chopped almonds or cashew nuts to the filling. Combine them well again.
- When done, transfer it to a plate or bowl and let it cool completely.
Prepare the Patishapta
- In a nonstick pan, add ghee or vegetable oil and let it heat until it smokes a little. Keep the flame on medium
- When the oil is heated properly, take a small ladle full of the batter and gently pour it into the pan.
- Move the pan slowly in a circular motion to spread the batter thinly and evenly.
- Let the one side cook properly.
- When small bubbles form on the top surface, take a small portion of the filling and place it lengthwise leaving a small part from the base.
- Roll the Patishapta from one side.
- When done, flip it once. Keep it like that for a few seconds and transfer it to a plate.
- Do this with the rest of the batter.
Garnish
- Garnish them with a bit more of the chopped nuts.
Ta-daa! The simple and sweet Patishapta is prepared to be savored. Serve it as it cools down a little as a dessert after a hearty meal. The good part is that you can also have it as a snack.
This is a must with all the other pithes that are made at home. Go for it to taste a bit of how Bengal tastes like. Make it and share the dish with your friends. Happy Cooking!