Coconut and jaggery-stuffed Bengali patishapta
Thin Indian crepe rolls with a sweet filling.
Servings Prep Time
6 5minutes
Cook Time
30minutes
Servings Prep Time
6 5minutes
Cook Time
30minutes
Ingredients
For The Patishapta
For the filling
Instructions
For 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.
For The Patishapta
  1. Take the maida, sooji and rice flour in a bowl.
  2. Add milk and mix carefully avoiding making any lumps.
  3. Keep the mixture aside for half an hour.
  4. Heat a little oil in a non stick pan.
  5. Pour a thin layer of the mixture on it and spread it quickly with a laddle.
  6. Place the filling lengthwise at the center of it and roll the patishapta. Wait till the colour is light brown.
  7. Serve.
Recipe Notes

You can pour condensed milk or honey over the rolled patishaptas before serving.