Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, patisapta (bengali dessert). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Patisapta (bengali dessert) is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Patisapta (bengali dessert) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Patisapta (bengali dessert):

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

Patisapta pitha is a traditional bengali sweet dish this pitha is made by bengali during makar sankrati in winter season. So try this at your home and. About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert. The festival of rice harvest in Bengal, 'poush sankranti' is celebrated.

Instructions to make Patisapta (bengali dessert):

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.

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. See great recipes for Patisapta (bengali dessert) too! Patisapta is a very popular Bengali Pithe. Patisapta is normally sweet in taste but it can be made salted too.

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