Patishaptas/Bengali style stuffed sweet crepes; a super delicious dessert served in Bengal (India) during festivals, or on special occasions filled with a decadent coconut-jaggery filling!
One of this month's themes for our gourmet FB group "Healthy Wellthy Cuisines" is Bengali Sweets. My initial choice was baked rasmalai which I used to make for parties during my stay in Denver decades ago! As I could not find the right ingredients to make this; I opted for "Patishaptas", another Bengali delicacy.
This dish has been on my cooking radar for quite some time now as it tastes just like our Konkani delicacy "Patholi" which is also rice crepes, steamed in turmeric leaves and filled with again a coconut-jaggery mixture.
WHAT IS "PATISHAPTA"?
The outer covering for the filling is just simple crepes/thin dosas, made from flour, rice flour and suji/semolina in a milk batter. For a healthier twist, I have used whole wheat flour.
The patishapta batter must be kept aside for at least 30 minutes for it to ferment a bit. To make it more flavorful, add some jaggery and cardamom powder.
The key to making good Patishaptas is a fairly thin dosa/crepe which is thinner than a regular dosa and thicker than rava dosa or neer dosa. You can either spread using the ladle or just swirl the pan to coat the bottom of the pan; a better method.
Once roasted on both sides, these are then filled with a mouth-watering coconut-jaggery filling, again chockful of raisins, nuts and cardamom powder!
COCONUT-JAGGERY FILLING:
The best part of this dish is the filling! Grated coconut and jaggery are cooked in a non-stick pan with a bit of ghee (gives a rich hue to the dish) until thick and almost dry. I have added a bit of raisins and nuts for more texture and flavor!
The warm filling is then spread like a log in the center of the crepe which is then rolled and served.
HOW TO SERVE:
Sometimes, while serving these delectable sweet rolls, the filling tends to spill out. I have found that cutting each roll into bite-sized pieces is the best way to enjoy them!
Cut using a sharp serrated knife and serve either warm or at room temperature!
Enjoy and Happy Cooking!
Other Sweet delicacies from this blog you can check out are:
Let's fire up the stove and make some decadent Bengali Patishaptas!
Ingredients
- 1 cup whole wheat flour
- 2 tbsp suji
- ¼ cup rice flour
- 1 cup milk
- ½ cup water
- 3 tbsp jaggery syrup (from the filling ingredients below)
- Pinch salt
- Ghee for the pan
- 2 cups grated coconut (fresh or frozen)
- 1 cup jaggery (unrefined cane sugar)
- 1 tsp cardamom powder
- 3 tbsp raisins
- 1 tbsp chopped cashews (optional)
- 1 tbsp ghee/clarified butter
Instructions
- In a large bowl, mix flour, suji and rice flour with salt and use a whisk or spoon to combine well.
- Add elaichi/cardamom powder, salt, jaggery syrup along with milk and water and mix well to form a smooth homogenous mixture.
- The batter should be a free flowing batter; thinner than regular dosas but thicker than neer dosas or rava dosas.
- Keep aside covered for 30 minutes to an hour.
- Heat jaggery with a little water until the jaggery is completely melted.
- Let cool a little and strain to remove all dirt, mud and stones if present.
- You can use a bit of this to add to the crepe/patishapta batter.
- To the strained jaggery syrup, add grated coconut, elaichi, ghee and raisins along with some chopped cashew nuts.
- Cook on medium high heat, stirring often until the jaggery caramelizes and the mixture is dry.
- Keep aside to cool.
- Heat a non-stick pan on medium high heat.
- Once hot, brush with a little ghee and pour a ladle of crepe batter.
- Gently swirl the pan to spread the batter evenly to form a slightly thin crepe or dosa.
- Close for a few seconds and when you see the top of the crepe becoming dry, flip and cook the other side.
- Remove from heat and place on a serving plate.
- Spoon a small lemon-sized coconut-jaggery filling over the crepe, spread in the middle, pressing slightly and fold to form a roll.
- Continue with the rest of the batter and filling.
- This makes about 10 to 12 patishaptas.
- Enjoy scrumptious, sweet Bengali style stuffed crepes/Patishaptas as a dessert, as a prasad during Pooja time or on special occasions!
- Happy Cooking!
PIN or SHARE for later:
I am linking this with our gourmet Facebook Group "Healthy Wellthy Cuisines" whose theme this time is #MistiDussehraatHW !
Check out these other delicious Bengali sweet delights shared by other friends in this group:
Kheer Potol by Geetanjali
Baked Lavang Latika by Sasmita
Kalo Jaam/Kala Jamun by Shalu
Chaler Payesh by Jayashree
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Have fun cooking, eating and sharing!!!!
Patishapta looks so flavourful, you are tempting me to try it soon.
Thanks dear 🙂 🙂 Hope you get to try this soon !
Such a delicious dessert from bengali cuisine.... Want to grab one right away !!
Thanks a lot dear Sasmita 🙂 🙂
Sweet looks absolutely irresistible. Never heard about this sweet. Bookmarked it soon I will try this.
Thank you so much Pavani! Do try, so easy to make and delectable!
Oh, this is torture on me right now, this ultimate patishaptas making me drool here. With coconut and jaggery filling, I bet this must have tasted heavenly.
Thanks a bunch Jagruti 🙂 The filling is the key to this dish; a must try for everyone!!
Ohh delicious, this is one irresistible delicacy from bengal!! Love that yummilicious filling!! Simple, yet stunning!!
Thank you so much dear 🙂
The patishaptas looks amazing...I'm amazed how similar recipes is known in different names all over India..you have done awesome job
Thanks so much dear 🙂 🙂 I know; in the end I guess we are one big family, just divided by borders and languages!!!
I loved patishaptas with coconut jaggery filling looks so festive and mouthwatering as the filling combination is such a winning combination. A great recipe share, I will surely try once.
Thanks a bunch dear 🙂 Do try this for this Diwali; your family will love it!
Patishaptas look so delicious Vanitha. I never got a chance to taste these but I am sure these are truly yummy.
Delicious share
Thanks so much Lata 🙂 They are absolutely yummy and divine with the coconut-jaggery filling.. do try these!
Never tasted this dessert but the stuffed crepes sound absolutely delectable !
Thanks so much Poonam 🙂
Stuffed crepes looks so delicious...Want to grab one right away!! Amazing share for the festive season!!
Thanks dear Padma 🙂
Wow Vanitha di you have just nailed the recipe, Patishapta’s are looking so tempting and cutting them into bite sized pieces is a clever idea to serve them.
Thanks a bunch dear 🙂 I know, when we were eating them, the filling was falling off, so I decided to cut them into bite-sized pieces to make it easier to enjoy them!
How delicious and dangerously addictive those stuffed crepes looks.. Yummyilicious definitely.. Wish i get some to have rite now for my breakfast.. Droolworthy Patishaptas.
Thank you so much dear 🙂 Do try these; easy to make and delicious!
This is a delicious dessert.. heard a lot about it. I must try this... book marking the page.
Thanks Shobha!! i was fascinated by it's flavor, something like a dish called "patholi" made by us but steamed in turmeric leaves! Do try dear; it is very tasty!
Looks super scrumptious?? Amazing clicks!!
Patishapta makes our bloghop theme complete♥️♥️
Thank you so much dear Shalu 🙂 🙂 So happy to share this will all of you in our bloghop!!!!