Patishapta is a traditional Bengali dessert that is enjoyed during winter months. It is a type of crepe made with rice flour, semolina, and all-purpose flour and is filled with a sweet coconut and jaggery filling. Patishapta is a very popular dessert in Bengali households and is usually made during the Poush Sankranti festival, which falls in mid-January.

Ingredients: For the batter:

  • 1 cup rice flour
  • ½ cup all-purpose flour
  • ½ cup semolina
  • 1 ½ cups milk
  • 1 cup water
  • 1 tbsp. ghee
  • A pinch of salt

For the filling:

  • 2 cups grated coconut
  • 1 cup jaggery (grated)
  • 1 tsp. cardamom powder
  • 1 tbsp. ghee


  1. To make the batter, mix the rice flour, all-purpose flour, semolina, and salt in a bowl. Gradually add the milk and water to form a smooth batter. Add a tablespoon of ghee to the batter and mix well. The batter should be thin, similar to the consistency of dosa batter. Cover the batter and let it rest for 30 minutes.
  2. To make the filling, heat a pan over medium heat and add a tablespoon of ghee. Add the grated coconut and jaggery to the pan and stir continuously until the jaggery melts and the coconut turns brown. Add the cardamom powder and mix well. Turn off the heat and let the filling cool.
  3. To make the patishapta, heat a non-stick pan over medium heat. Grease the pan with a little ghee. Take a ladle full of batter and pour it in the center of the pan. Spread the batter in a circular motion to form a thin crepe. Cook the crepe until the edges start to lift and the bottom turns golden brown.
  4. Add a spoonful of the coconut and jaggery filling on one side of the crepe. Use a spatula to fold the crepe over the filling to form a roll. Gently press down on the crepe to seal the edges. Remove the patishapta from the pan and place it on a plate. Repeat the process until all the batter and filling is used up.
  5. Serve the patishapta warm or at room temperature. You can also drizzle some condensed milk or syrup on top of the patishapta before serving.


  • If the batter is too thick, add more water to thin it out.
  • If the crepes are sticking to the pan, add more ghee to the pan.
  • You can also add some grated khoya to the filling for a richer taste.
  • If you don’t have jaggery, you can substitute it with brown sugar.


Patishapta is a delicious dessert that is enjoyed by many Bengalis during the winter months. The combination of the soft crepe and the sweet coconut and jaggery filling is simply irresistible. Although it may seem daunting to make, with a little practice, anyone can make this delectable dessert. So, why not try making patishapta at home and surprise your family and friends with a traditional Bengali delicacy?


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