Patishapta (Bengali Dish)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For Crepes
  • Semolina 1cup.
  • Milk 1-1/2
  • Maida (Plain Flour) 1 cup.
  • Sugar 3-1/2 tablespoon.
  • For Stuffing
  • Coconut 1/2.
  • Sugar 1/4th. cup
  • Khoya 100 gms
  • Cardamom 1 tsp
  • Refined Oil 3 tbsp.

How to Make Patishapta (Bengali Dish)

  • To make the Stuffing Grate the coconut.
  • Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky.
  • Mix in the khoya and cardamom powder and stir well.
  • Remove from heat , cool and keep aside. To make the crepes
  • Soak the semolina in milk for 2 hours.
  • Mix in the flour (maida) and sugar and make a smooth paste without lumps. To make the Patishaptas
  • Heat a tava or a pan (preferably a non-stick one).
  • Smear it with a little refined oil.
  • Put 2 table spoon of the crepe batter and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be off-white.
  • Put a little coconut stuffing you already made, on one side of the crepe and fold it like an omelette to make the Patishapta.
  • Serve the Patishapta hot or cold. Note-You can serve the Patishaptas with thick sweetened milk or rabri spread on top.