A Bengali dessert prepared in the form of thin crepes stuffed with a delicious coconut and jaggery filling.


  • For the batter:
  • 1 Cup Refined flour / maida
  • 1/2 Cup Sooji (semolina)
  • 1/4 Cup Rice flour
  • 1 1/2 - 2 Cups Milk
  • To cook Oil
  • For the filling:
  • 3 Cups Coconut / khoya, grated
  • 2 Tbsp Sugar / date jaggery
  • 3-4 Green cardamoms


  • Prepare the filling:
  • 1.In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.
  • 2.Add cardamom in it.
  • 3.Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.
  • Prepare the patishapta:
  • 1.Take maida, sooji and rice flour in a bowl.
  • 2.Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.
  • 3.Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.
  • 4.Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.
  • 5.Place it on the plate. Serve hot or cold.
  • 6.You can pour condensed milk over it before serving.

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