Patishapta is a traditional Bengali sweet dish made during the rice-harvest festival, or Poush Sankranti, as they call it in Bengal. It is served with Puli Pithe, Nolen Gurer Payesh or Kheer, Gokul Pitha, and Goja.
This popular Bengali sweet dish belongs to the family of Pithe - an umbrella term used to describe a variety of dishes prepared with rice and jaggery or date palm syrup.
The soft texture and mildly sweet filling of this Indian sweet dish are similar to that of the French crepes.
Traditionally, Patishapta is made by soaking rice overnight, grinding it on a mortar and pestle, making a crepe over the flame, and filling it with kheer or coconut-and-jaggery mixture. But you can make this popular recipe by grinding the soaked rice in a mixer and using condensed milk to reduce the cooking time.
Condensed milk will enhance the dish’s texture and elevate its taste by giving it a rich and royal touch. You can also add baking soda and all-purpose flour to make the crepes soft and fluffy.
Generally, this Bengali sweet dish is made during winter. However, you can make it any time of the year because it requires only a few ingredients. You can now make this simple Patishapta recipe at home and serve it as a snack with hot tea or as a dessert for a family occasion.
Here’s how to make Patishapta using Nestlé MILKMAID.
