Patishapta pitha recipe | Patishapta recipe with coconut | Bengali patishapta recipe

There are mainly two types of patishapta recipe that are prepared in Bengali houses. One type is sweet, and the other one is savoury.

In the sweet division, Patishapta recipe with coconut, Patishapta recipe with kheer, Patishapta recipe with Sandesh, mango patishapta are few of the most popular varieties.

In the savoury category, koraishutir patishapta, mung dal narkeler patishapta, chicken patishapta are few of the popular breakfast recipes.

Today, on the special occasion of Poush Sankranti, I am going to share one of the most popular sweet variety of patishaptha recipe with you, that is Patishapta recipe with coconut.

Before going through the recipe, I know many people are not aware of both the terms ‘Poush Parbon’ and ‘Bengali pitha’. First let me tell few words about these two terms.

Poush parbon is one of the most integral part of Bengali culture. Basically, it is one of the harvest days when new or fresh rice is harvested. Poush parbon is celebrated in Poush mash of Bengali year which is also popular as month of pitha-puli. During this occasion, every Bengali house is flavoured with nolen gur (Date palm jaggery), coconut and kheer (Reduced milk). There are various kinds of Bengali pithe that are prepared in each Bengali kitchen to celebrate the festival of food. This ritual has been conserved by generations and is celebrated each year in the month of January with lots of joy, happiness and warmth.

What is Bengali pithe?

Traditionally, during poush parbon with the new harvests and nolen gur, bengalis prepare different types of sweets which is known as Bengali pithe. It is prepared in each house to celebrate the culinary diversity. There are myriad Bengali pithe recipes that are there in Bengali cuisine among which patishapta, puli pitha, pua pitha, Payesh are few most popular examples of it. But other than poush parbon, Bengali pithe puli is also prepared in many houses when any special guest visit their houses.

Patishapta pitha recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tricks and tips below and in the instruction section to prepare perfectly white and smooth Bengali patishapta recipe.

Patishapta pitha recipe is undoubtedly the most popular variety of Bengali pitha puli recipe. In fact, in many authentic Bengali restaurants it has occupied the place in the exclusive dessert section of their menu card. Though patishapta pitha is a traditional Bengali food but it is quite popular among non-Bengalis as well due to its irresistible taste and unique texture.

Patishapta recipe with coconut is a very simple Bengali pithe recipe. The difficulty level of preparing this Bengali recipe is moderate. This recipe demands little bit of arrangement before cooking. It is always better to arrange the ingredients like grated coconut, mawa, date palm jaggery and rice flour when you plan to prepare narkeler patishapta.

The preparation of the patishaptha pitha recipe is divided into two parts. First, we need to prepare the stuffing for the patishapta. Then we need to prepare the batter for the crepe and prepare patishapta pitha one by one.

Tips to prepare perfect patishapta pitha

How to make patishapta?

To prepare Bengali patishapta, first prepare the stuffing for it. I usually prepare it one day before preparing the patishapta pitha. It saves my lot of time and effort on the day.

To prepare the patishapta recipe with coconut, I have used only 5 ingredients for the recipe. First, I have tossed the coconut in ghee for two minutes so that the raw smell of it disappears. Then I have added grated date palm jaggery into it as sweetener. You can even use normal jaggery or sugar for the recipe.

When the grated jaggery melts completely, add mawa aka khoya and mix it properly. Addition of mawa is completely optional but it enhances the taste, texture and flavour of the stuffing a lot.

At the end, for getting the stickiness of the stuffing, add milk and mix it well. Cover the pan and cook it in lowest flame for some time and transfer the mixture to a different plate to cool down.

Take small portions of the stuffing and make narrow cylindrical shape with it. Keep them aside.

On the other hand, take a large mixing bowl and add all-purpose flour, rice flour, semolina and sugar, one by one into it and mix them. Add milk (at room temperature) into the mixture and make a smooth lumps-free batter. Cover the bowl and allow it to rest for an hour.

You can even use water to prepare the batter instead of milk. But the addition of milk makes the crepe yummier, white and softer.

Take a non-stick pan and put it on low flame. Brush oil on it either with brush or with the head of a clean brinjal stem.

Add some batter into the pan and swirl the pan to spread the batter thin and round. At this stage, the shape does not matter much because anyway it is going to be folded.

Place the cylindrical shaped stuffing on one side of the crepe and gently fold it from the side of stuffing and continue till end. Hold the end of folding towards the bottom side of the pan for couple of seconds to get sealed properly. Take the patishapta pitha on a separate plate.

Again, brush the pan and repeat the whole process to prepare patishapta with rest of the batter and stuffing.

Ingredients:

• 1 cup grated Coconut
• ¾ cup Mawa or Khoya (Dried milk)
• ½ cup grated Date Palm Jaggery (Patali gur)
• 1/3 cup Milk
• 1 teaspoon Clarified butter (Ghee)

• 1 cup all-purpose Flour (Maida)
• ½ cup Rice Flour (Chawal ka atta)
• ¼ cup fine Semolina (Rava or Sooji)
• ¼ cup Sugar
• 2 cups Milk, at room temperature
• 1-2 tablespoons Oil to fry the patishapta

For the stuffing
1. Put a pan on flame and allow it to become completely dry. Add 1 teaspoon ghee (Clarified butter) into the pan and allow it to melt. Then add the grated coconut into the pan and toss it over medium low flame for 2 minutes so that the raw smell of the coconut goes away, and a nice nutty aroma comes out of it.
   

2. Add grated date palm jaggery (Patali gur) into the pan and give a nice mix. Cook it over medium flame until the jaggery melts. Stir in regular intervals.
   

3. Add the mawa into the pan and mix it evenly over low flame. It takes around 4-5 minutes to mix the mawa with coconut.
   

4. Add milk into the mixture and give a nice mix. Cover the pan and cook it in lowest flame for 2-3 minutes. Stir in regular intervals.
   

5. Transfer the coconut mixture on a separate plate to cool down.
6. Take small portion of the mixture in your hand and press it in between your palms to make a narrow cylindrical shape like a log with it. Repeat the process with rest of the coconut mixture.
   

   For the batter
   

7. Take a large mixing bowl and add 1 cup all-purpose flour, ½ cup rice flour, ¼ cup semolina and ¼ cup sugar, one by one into it.
   

8. Mix all the dry ingredients with a whisker or spoon.
9. Add 2 cups milk (at room temperature) into the bowl and make a smooth lumps-free thin batter. Cover the bowl and allow it to rest for an hour.
   

   For making patishapta
   

10. Take a non-stick pan and put it on low flame. Allow the pan to become completely dry and heat up moderately.
11. Make a thin coating of oil or ghee in the pan either with brush or with the head of a clean brinjal stem.
    

12. Take patishapta batter (Step 9) with a spoon and pour it at the centre of the pan.
    

13. Swirl the pan quickly to spread the batter evenly to make a thin and round crepe.
    

14. Place the cylindrical stuffing (Step 6) at one end of the crepe.
    

15. With the help of a spatula, fold it gently to a roll from the side of stuffing and continue till end. Hold the end of folding towards the bottom side of the pan for 2-3 seconds to seal it properly.
    

16. Transfer the patishapta pitha on a separate plate. Again, brush oil into the pan and repeat the whole process to prepare patishapta with rest of the batter and stuffing.
    

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