Recipe: Yummy Patisapta (bengali dessert)

Patisapta (bengali dessert). 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. ABOUT THE CHANNEL: Mayer Rannaghor is a Bengali phrase which means mom's kitchen.

Here is most popular Bengali Pitha Recipe Patishapta. Patishapta Pitha is very popular authentic Bengali Sweet dish. About Patishapta Recipe: A traditional pancake like recipe, Patishapta is a popular Bengali dessert. You can Cook Patisapta (bengali dessert) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Patisapta (bengali dessert)

1. Lets Go Prepare of rice flour.
2. It's of maida.
3. It's of sooji Or rava.
4. It's of or 100 gms jaggery.
5. It's of sugar.
6. What You needis of dessicated coconut.
7. Lets Go Prepare of as required Oil or ghee to shallow fry the patisapta.
8. Lets Go Prepare of chopped cashew.
9. It's of chopped kismis (optional).

The festival of rice harvest in Bengal, 'poush sankranti' is celebrated. 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.

Patisapta (bengali dessert) step by step

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..

See great recipes for Patishapta, Patishapta (Bengali Traditional Dessert) too! 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. This Bengali dish Patishapta is prepared with milk and refined flour malpua like a cheela, stuffed with mawa, coconut and dry fruit filling and is served like a roll. By angry king in Cooking Dessert.