Patishaptas/Bengali style stuffed sweet crepes; a super delicious dessert served in Bengal (India) during festivals, or on special occasions filled with a decadent coconut-jaggery filling!
One of this month’s themes for our gourmet FB group “Healthy Wellthy Cuisines” is Bengali Sweets. My initial choice was baked rasmalai which I used to make for parties during my stay in Denver decades ago! As I could not find the right ingredients to make this; I opted for “Patishaptas”, another Bengali delicacy. This dish has been on my cooking radar for quite some time now as it tastes just like our Konkani delicacy “Patholi” which is also rice crepes, steamed in turmeric leaves and filled with again a coconut-jaggery mixture.
WHAT IS “PATISHAPTA”?
The outer covering for the filling is just simple crepes/thin dosas, made from flour, rice flour and suji/semolina in a milk batter. For a healthier twist, I have used whole wheat flour. The patishapta batter must be kept aside for at least 30 minutes for it to ferment a bit. To make it more flavorful, add some jaggery and cardamom powder. The key to making good Patishaptas is a fairly thin dosa/crepe which is thinner than a regular dosa and thicker than rava dosa or neer dosa. You can either spread using the ladle or just swirl the pan to coat the bottom of the pan; a better method. Once roasted on both sides, these are then filled with a mouth-watering coconut-jaggery filling, again chockful of raisins, nuts and cardamom powder!
COCONUT-JAGGERY FILLING:
The best part of this dish is the filling! Grated coconut and jaggery are cooked in a non-stick pan with a bit of ghee (gives a rich hue to the dish) until thick and almost dry. I have added a bit of raisins and nuts for more texture and flavor! The warm filling is then spread like a log in the center of the crepe which is then rolled and served.
HOW TO SERVE:
Sometimes, while serving these delectable sweet rolls, the filling tends to spill out. I have found that cutting each roll into bite-sized pieces is the best way to enjoy them! Cut using a sharp serrated knife and serve either warm or at room temperature!
Enjoy and Happy Cooking!
Other Sweet delicacies from this blog you can check out are:
Instant Rasmalai
Gulab Jamun with Rabri
Dates and Oats Payasam
Saat/Flaky Mangalorean Sweet
Kaju Ubbati/Puranpoli
Let’s fire up the stove and make some decadent Bengali Patishaptas!
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FOR THE CREPES: 1 cup whole wheat flour 2 tbsp suji ¼ cup rice flour 1 cup milk ½ cup water 3 tbsp jaggery syrup (from the filling ingredients below) Pinch salt Ghee for the pan FOR THE FILLING: 2 cups grated coconut (fresh or frozen) 1 cup jaggery (unrefined cane sugar) 1 tsp cardamom powder 3 tbsp raisins 1 tbsp chopped cashews (optional) 1 tbsp ghee/clarified butter
Instructions I am linking this with our gourmet Facebook Group “Healthy Wellthy Cuisines” whose theme this time is #MistiDussehraatHW ! Check out these other delicious Bengali sweet delights shared by other friends in this group: Kheer Potol by Geetanjali Baked Lavang Latika by Sasmita Kalo Jaam/Kala Jamun by Shalu Chaler Payesh by Jayashree If you like my posts and recipes; don’t forget to follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!!
