Patisapta (bengali dessert). Patishapta pitha is the most traditional Bengali dessert. Every Bengali people loves this sweet dish and this dish is generally made in the winter season because fresh good quality date jaggery is available during winter. Patishapta is known for its creamy kheer and soft outer roll.

Patishapta generally consists of three parts, viz., the outer envelope, the filling, and the sauce that it is served. Patishapta Recipe - About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert. Patishapta is a type of pithe prepared on. You can cook Patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Patisapta (bengali dessert)

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

Patishapta is a popular Bengali breakfast as well as a dessert recipe. Patishapta is a thin crepe-like dish which has a filling of desiccated coconut and honey. It is easy to prepare and taste. Patishapta Pitha is a famous Bengali Dessert Recipe.

Patisapta (bengali dessert) instructions

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..
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..
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..
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..
Store it in a refrigerator for 2-3 days for consumption..

It is prepared during Winter season specially in the month of January. It is a festival food,Its a Makar Sankranti Recipe. Bengali Patishapta Recipe (Saffron Cardamom Indian Crepes) soft crepes made using rice flour and filled with light coconut cream, saffron, cardamom, and pistachio. Bengali Patishapta Recipe also called as Patishapta Pithe. They are a perfect light Indian dessert to serve this Holi (Festival of Colors) or any of your gatherings.