Patishapta Recipe

Name: Patishapta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: Dessert
Ingredients: 1 - Nestlé MILKMAID Mini; 1 tbsp - Nestlé Everyday Shahi Ghee; 1 ½ cups - Grated Coconut; 10 - Chopped Cashew Nuts; 2 tbsp - Chopped Raisins; 4 tbsp - Soaked Rice; 1 cup - Maida (All Purpose Flour); 1 pinch - Baking Soda

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Delight in the exquisite flavours of Patishapta, a cherished Bengali dessert that captures the essence of traditional Indian sweets. These delicate crepes, filled with a sumptuous and sweet coconut-nut filling, are a treat for the senses. Light and aromatic, Patishapta embodies the elegance of Bengali cuisine in each tender bite.

With just a few ingredients - ghee, coconut, rice flour, maida, baking soda, your choice of dried nuts and fruits, and the indulgent Nestlé MILKMAID - you can create this exquisite Indian twist on crepes in just minutes.

About Our Recipe

Our Patishapta recipe keeps the classic charm of this Bengali crepe while adding a touch of ease. The crepes are made from a simple yet versatile batter of soaked rice, maida, Nestlé MILKMAID, and water, creating a soft and pliable base.

The true essence, however, lies in the filling - a rich blend of grated coconut, nuts, and an extra dollop of MILKMAID, which imparts a caramel-like sweetness and creamy texture. Nestlé MILKMAID is the key ingredient that enhances the filling’s indulgence, making the Patishapta both traditionally delicious and uniquely luscious.

Each Patishapta offers a delightful contrast of textures and flavours, with its crispy crepe encasing a smooth, gooey filling. Ideal for festive occasions or as a special treat, this recipe captures the essence of Bengali hospitality. Enjoy the refined elegance of Patishapta and savour the rich tradition of Bengali sweets with every bite.

In addition to our Patishapta recipe, explore our other Bengali desserts, including Bengali Channar Payesh and Sandesh - all perfect for celebrating special moments and adding a touch of sweetness to your day.

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Ingredients

1Nestlé MILKMAID Mini

1 tbspNestlé Everyday Shahi Ghee

1 ½ cupsGrated Coconut

10Chopped Cashew Nuts

2 tbspChopped Raisins

4 tbspSoaked Rice

1 cupMaida (All Purpose Flour)

1 pinchBaking Soda

How to make Patishapta

Step 1: Grind the soaked rice to a smooth paste. In a bowl, mix the rice paste, maida, baking soda, 2 tbsp of Nestlé MILKMAID and some water to make a thin batter. Mix the rest of the Nestlé MILKMAID, coconut, cashew nuts, and raisins and keep it aside.
Step 2: Heat a non-stick frying pan, smear a little ghee, pour a ladle (approx. 3 tbsp) of the batter and quickly swirl the pan around to spread evenly.
Step 3: When it turns golden brown, place a little of the MILKMAID-coconut mixture at one end. Roll the crepe over to the other side. Remove from pan and serve hot.

Tips to Make Patishapta

Let the batter rest for a few minutes to make the Patishapta softer and more pliable.
If the batter is too thick, add some water or milk to make it easier to pour for thin Bengali crepes.
Avoid using too much ghee/oil, as it can make the crepes greasy. Just apply a thin layer before each one to prevent sticking.
Cook the Patishapta on one side first, then flip to cook the other side.
Cook the crepe till golden brown, as mentioned in the above Patishapta recipe, to get the perfect texture and flavour. Avoid overcooking since it can prevent the crepe from sealing properly.
For an authentic Patishapta Bengali sweet, mix date jaggery with MILKMAID to get its true texture and flavour. Just be sure to balance the other Patishapta ingredients
Serve Patishapta warm, and for extra flavour, drizzle with MILKMAID or date jaggery syrup.

FAQs on Patishapta Recipe

1. How much time does it take to make the Patishapta filling?

Usually, making the filling takes at least half an hour, but with our Patishapta recipe and Nestlé MILKMAID, you can prepare it in just a few minutes.

2. How do I fix a batter that's too thin?

If the batter is too thin, add a little more maida flour to thicken it to the desired consistency.

3. What other fillings can I use besides coconut and condensed milk in my Patishapta recipe?

You can experiment with other fillings like khoya, chocolate, or a mixture of nuts and dried fruits.

4. Is it better to eat Patishapta cold or hot?

There's no set way to enjoy this popular Indian sweet dish - eat it however you like! But many people prefer to savour Patishapta hot, fresh off the griddle.