Kheer-er Patishapta
This kheer-filled patishapta bridges two eras of Bengali sweets. The crepe technique predates Portuguese influence, while the kheer filling represents ancient reduced-milk traditions. Together they showcase how Bengali confectioners preserved older techniques even as chhana-based sweets revolutionized their craft.
Cooking
Preparing the Batter: 1. Wash sooji in a bowl. 2. Add maida, milk, 3 tbsp sugar, and crushed cardamoms. 3. Mix well to form a smooth, pourable batter.
Preparing the Kheer Filling: 1. In a kadhai, take kheer and 4 tbsp sugar. 2. Cook on low heat, stirring constantly, until the kheer thickens and becomes a paste-like consistency. 3. Divide the prepared kheer into 14-16 portions. 4. Roll each portion into 2 1/2 inch long cylinders.
Making Patishapta: 1. Heat a non-stick pan with a fine smear of oil. 2. Using 1 big ladle (3 tbsp), pour batter and spread in a circular motion to make a thin crepe. 3. Cook until the bottom sets and edges start to lift. 4. Place one prepared kheer cylinder on one edge of the crepe. 5. Roll the crepe around the filling and remove from pan. 6. Repeat for remaining batter and filling.
Serve warm or at room temperature.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!