The Art of Authentic Bengali Cuisine

Recipe Feature

Authentic Bengali Patisapta Pitha Recipe | Crepes with Kheer or Coconut Filling

Patisapta Pitha: The Queen of Bengali Desserts

Authentic Patisapta Pitha Recipe Bengali Dessert

The perfect golden-brown Patisapta, ready to serve.

Patisapta is an iconic Bengali crepe filled with either a luscious Kheer (milk reduction) or a sweet grated coconut mixture. Traditionally prepared during Poush Sankranti, this pitha is loved for its soft texture and meltingly sweet core.

📝 What You'll Need

For the Batter:

  • 400g Maida (White Flour)
  • 250g Sooji (Semolina)
  • 150g Sugar
  • 1.5L Milk (or 1L Condensed)

For the Filling:

  • 300g Kheer (Khowa)
  • 1 Fresh Grated Coconut
  • 250g Sugar (for filling)
  • Oil (for frying)

👨‍🍳 Step-by-Step Method

Step 1: The Filling
Boil the milk constantly while stirring. Add Khowa and 50g sugar to create a thick, semi-liquid Kheer filling. If using coconut, stir it with 250g sugar for 10-15 minutes until sticky.

Step 2: The Batter
Mix 2 cups Maida and 2 cups Sooji (2:2 ratio) with milk and 150g sugar. Gradually add milk to achieve a smooth, thick consistency without lumps.

Step 3: Frying & Rolling
Grease a hot tawa with oil using a cotton swab. Pour half a cup of batter and spread it into a circular shape. After 30 seconds, place 1 tbsp of filling on one side. Roll it up like a crepe and flip every 10 seconds until lightly brownish.

✨

🌟 Sarkar's Kitchen Tips

  • The Swab: Using a piece of cotton to grease the pan ensures a very thin layer of oil, making the crepes smooth and non-greasy.
  • The Ratio: Maintaining the 2:2 Maida-Sooji ratio is key to getting that perfect "bite" that isn't too chewy.
  • Resting: Let your batter rest for at least 15 minutes to let the Sooji absorb the milk—it results in a much smoother batter!

Your delicious Patisapta Pitha is ready! Serve warm for the best experience. ❄️☕