Recipe: Appetizing Patisapta (bengali dessert)

Patisapta (bengali dessert). Learn how to make Patishapta - a type of Bengali crepe stuffed with a filling made with Nolen gur, or Jaggery. Rice flour All purpose flour Sugar Salt. Patishapta pitha is one of the most popular bengali sweet delicacy.

The Patishapta Recipe Song has Bengali Aunty Sawan Dutta swinging away to a delicious jazz recipe song for a winter favourite - the Patishapta Pitha. Bengal Delicacy Aam Patisapta/Aamer Patisapta/Mango Dessert Here is most popular Bengali Pitha Recipe Patishapta. arab have Patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Patisapta (bengali dessert)

1. It's 1 cup of rice flour.
2. It's 1/2 cup of maida.
3. You need 1/4 cup of sooji Or rava.
4. It's 1 cup of or 100 gms jaggery.
5. It's 1/2 cup of sugar.
6. It's 1 cup of dessicated coconut.
7. Prepare of as required Oil or ghee to shallow fry the patisapta.
8. Prepare 1/4 cup of chopped cashew.
9. You need 1/4 cup of chopped kismis (optional).

Patishapta Pitha is very popular authentic Bengali Sweet dish. Patisapta Pitha is a Bengali sweet dish, also known as Bengali Pancake. It is specially prepared on the day of Makar Sankranti or Poush Sankranti. About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert.

Patisapta (bengali dessert) instructions

1. To prepare the outer layer: First prepare the jaggery mixture, mix jaggery with 2 cups of water and boil until jaggery is dissolved completely, now allow it to come to room temperature..
2. To prepare the batter in a mixing bowl, add rice flour, maida, rava and mix well. Now add jaggery mix gradually and mix well to ensure no lumps are there. Cover it and keep it for 30 minutes to 1 hour to set. If required you can add little water to the batter after one hour. Make sure the batter shouldn't be too thick or too thin, consistency will be like dosa batter..
3. For inner filling preparation: In a kadhai add 1 tsp ghee, switch on the flame, now add desiccated coconut and stir on low flame. Now add sugar and mix well. Add 1/4 cup water and keep on low to medium flame. Stir Occasionally and now add chopped dry fruits (cashew and kismis), mix well. Switch off the flame once the water is completely absorbed and the mixture is dried. Keep aside for cooling down..
4. Now heat a flat nonstick pan or tawa. Using a brush apply oil or ghee. Now take a small amount of batter using a spoon. Spread on the pan like how we prepare dosa (but small size), once half cooked, add a little portion of coconut filling at one side towards the edge, now slowly and carefully roll it like a wrap. Shallow fry both the sides and take it out. Repeat the same process to prepare the remaining patisaptas..
5. Store it in a refrigerator for 2-3 days for consumption..

The festival of rice harvest in Bengal, 'poush sankranti' is celebrated. Patishapta is one of the Bengali sweets that is in highly in demand on all the traditional occasions. In a patishapta we make a coconut filling inside the rice flour roll. Patisapta is a delicious Bengali Pancake stuffed with Jaggery flavored Coconut. My Dida (Mom's mother) used to make Patishapta during winters!