Patishapta Sweet
Patishapta represents the older strand of Bengali sweets—predating the Portuguese-introduced chhana revolution. This delicate crepe, filled with sweetened coconut or kheer, showcases techniques that existed before cheese-making transformed Bengali confectionery in the 17th century. A taste of ancient Bengal.
Cooking
Preparing the Batter: 1. Wash sooji in a bowl. 2. Add maida, milk, 3 tbsp sugar, and crushed cardamoms. Mix well to make a smooth batter.
Preparing the Kheer Filling: 1. In a kadhai, take kheer and 4 tbsp sugar. 2. Cook on low heat, stirring constantly until thick. 3. Divide the kheer into 14-16 portions and roll each 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), spread the batter in a circular motion to make a thin crepe. 3. Cook until the edges lift slightly. 4. Place the prepared kheer filling on one edge. 5. Roll the batter around the filling and remove from pan. 6. Repeat for remaining batter and filling.
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.
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