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Patishapta Pitha


Patishapta Pitha

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Authenticity Slice

Coconut has a tendency to burn easily, so remember to be careful while cooking it. Conversely, if you like raw coconut better, you can skip the roasting part entirely.

Trivia Tadka

This popular Bengali dessert is usually made during the winters and is heartily enjoyed with warm tea. It is easy to prepare and is made with thin refined flour, rice flour and semolina crepes filled with coconut and jaggery.


  • Refined flour (maida) (1 cup)
  • Sooji/semolina (½ cup)
  • Rice flour (¼ cup)
  • Sugar (1 cup)
  • Milk (1 cup)
  • Water (as required)
  • Oil (for frying)
  • Grated coconut (1 cup)
  • Jaggery (gud) (2 tbsp)
  • Green cardamom (hari elaichi) (2 tbsp)


  • In a bowl, mix the grated coconut or khoya with jaggery.
  • Heat a kadhai and sauté the mixture on a low flame. Then, add in the elaichi.
  • Keep stirring the mixture till it has become sticky. It will take 20 minutes or so for this to happen. Keep aside and let it cool on its own.
  • Meanwhile, in a bowl, mix the rice powder and maida with a pinch of salt and water. Mix carefully till all lumps have dissolved.
  • Heat a non-stick frying pan. Sprinkle some oil on it and spread out the flour mixture in wide spirals to make a full circle. Allow the mixture to fry and swell up a bit.
  • Place the freshly-prepared Patishapta Pitha filling at the centre of the circle and roll it up. Keep frying till its colour has changed to light brown.
  • Repeat with the remaining mixture.
  • Serve hot.

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