Jul 15, 2012

Poush Parbon er Pati Shapta/ Indian Crepe with Coconut Filling/ Bengali Sweet

For this July month’s ICC- Indian Cooking Challenge, Srivalli chose Patishapta, an authentic recipe of Bengal shared by Sandeepa. I never heard and tried this recipe. Srivalli suggested Bong Cook Book  post for reference. Through this link, I got a general idea about this recipe. Thanks for sharing this wonderful recipe with us.
This is a sweet that they make during the January month on the Sankranti time. A Bengali sweet dish recipe, patishapta is easy to prepare and a must have during festivals and winters. The maida and rice flour batter is spread on a pan and cooked like pancakes. These pancakes are then filled with a sweet coconut mixture and rolled up. Serve patishapta with thick condense milk as topping.

For Crepe
1 cup plain flour or maida
1/2 tbsp. semolina or suji/ ravaa
1/3 tbsp. rice flour
1 1/3 cup milk
1 tbsp. ghee or clarified butter
For Filling
1 cup fresh and grated coconut (white part)
1/3 cup sugar
1 pinch of green cardamom powder
250 gm. Mawa or khoya
Other Ingredients
Condense milk for topping (exceptional)
For Filling/ Pur
Take the fresh grated coconut and sugar, mix well using your hands so that the coconut gets soft. Meanwhile, microwave the khoya for 30 sec to make it a little soft. When the sugar starts melting, add the softened khoya. Mix well by using ladle.
Keep on stirring till the mixture turns a light brown and is sticky on the low flame. At this point the mix should not dis-integrate but should look like a light brown slightly and takes hardly 15-20 minutes to get this done. Remove from heat when done. It should not be very dry.
For Crepe
In a big bowl, combine plain flour, suji and rice flour, Now add milk slowly for making smooth batter if batter still thick, add little water so that there should be no lumps in it. Add water till it comes to a dropping consistency. Now keep it aside.
Heat the non-stick- tawa, then turn the heat on medium. Put little ghee on tawa & spread 1 large tbsp. of batter evenly on it and moving the mixture with back of the ladle, evenly distribute the batter in a circle .Put some more oil in sides & turn it upside down, so that it should cook inside also. Let it be little brown and crispy from lower side. Now add 1 tbsp. stuffing on the crepe lengthwise and fold it. Repeat the same with rest of the batter.
For Serving (exceptional)
Serve the hot crepe filling with coconut with topping of condense milk.

Submit this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli   



  1. Looks very good Preeti..good that you tried..

  2. Wow!! Will try soon n let u know my experiences dear!!! <3 <3 <3

  3. love pati shapta....mum's home made ones are my fav :)


  4. They looks super yummy and delicious.

  5. u did'nt use any dressing...rabdi or condensed milk..never mind they tasted awsum and probably a little less sweet!!

  6. Awesome Preeti ...looks so good.

  7. very nice and soft.. perfectly done


  8. I like the with out that sweetend condenced milk. looks yummm..


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