Patishapta is one of the most popular Bengali dessert among many. My grandmother usually cook these tasty sweet in Makar Sankranti which is a Hindu festival celebrated in almost all parts of India, Nepal and Bangladesh in many cultural forms. It is a harvest festival that falls on the Magh month of the Nepali calendar. So friend i am going to show you dish from my Grand Mather’s kitchen.

Preparation Time: 10 minutes Cooking Time: 30 minutes Serves: 4 servings

Ingredients :

For the batter:

  1. Refined flour(maida) – 1 cup
  2. Sooji / semolina – 1 cup
  3. Milk – 1 cup
  4. Sugar – 2 or 3 tsp
  5. salt – 1/2 tsp (Optional)
  6. Oil to cook the patishapta

For the filling:

  1. Fresh Coconut grated – 2 cup
  2. Sugar -1cup
  3. Cashew nuts – 1 tbsp
  4. Raisins – 1 tbsp
  5. Cardamom – 7 to 8

Method :

For the filling:

  1. Heat a pan, then add grated coconut, sugar and stir , saute the coconut on a low flame for 3 to 4 minutes.
  2. After sugar melted and coconut became soft than add Cashew, Raisins, cardamon powder and mix well.
  3. Once this mixture become brown then our coconut mixture is ready for Patishapta Filling.

For the patishapta:

  1. Take refined flour in any big bowl. Add semolina, sugar, salt and milk into it and make a smooth batter.But mix it carefully not making any lumps.
  2. Keep the batter aside for 10 minutes.
  3. Take a non-stick flat pan or tava. Put a little oil.
  4. Now take 2 to 3 tbsp batter and spread it over the tawa and spread the mix on the pan till it makes a circular shape.
  5. Now put the filling as per your pathshapta size or taste wise at the center of it and roll it.
  6. Then press it gently with the spatula to give it a shape of a Frankie or roll.
  7. Now your patishapta is ready to serve .
  8. Serve warm or cold any ways this patishapta will be tasty.