Easy Patisapta Recipe in Bengal

Easy Patisapta Recipe: Winter means the festival of pitha and paise! And the most popular name on that list is Patisapta. This traditional home-made sweet pitha is as delicious to eat as it is fun to make. But many people think, “Is making patisapta too much of a hassle?” — ​​Actually, it is not! With a few tricks and the right amount of ingredients, you can easily make the perfect patisapta at home.

Let’s learn the easiest recipe for this favorite Bengali pitha.

Ingredients required for Patisapta:

For the outer shell (crepe):

• Atap rice powder – 1 cup
• Flour – ½ cup
• Semolina – 2 tablespoons
• Milk – 1 cup (a little more if needed)
• Sugar – 2 tablespoons
• A pinch of salt
• Ghee or oil – a little (for frying)

For the inner filling:

• Grated coconut – 1 cup
• Date jaggery – ½ cup (sugar can also be used)
• Milk – ½ cup
• Cardamom powder – a little

Tips: If the coconut is a little dry while making the filling, the date jaggery mixes well and the Patisapta becomes more delicious.

Easy Patisapta Recipe Step by Step

1. Making the filling

• In a pan, combine the coconut, jaggery and milk.
• Keep stirring on medium heat until the mixture thickens.
• Mix well with cardamom powder.
• Set aside and let it cool.

2. Make the batter

• In a large bowl, mix the glutinous rice powder, flour, semolina and salt.
• Add milk and water little by little and make a thin, smooth batter.
• Leave it for 15–20 minutes so that the batter sets a little.

3. Make the patisapta

• Heat a non-stick pan or kadai and brush it with a little oil/ghee.
• Pour a large spoonful of batter into the pan and spread it thinly (like a crepe).
• When it is lightly cooked, add the filling in the middle.
• Fold the two sides to give the patisapta shape.
• Make all the patisapta the same way and serve hot.

Pro tip: Mix the batter well before making the patisapta. This will cook the pita evenly and will not stick to the pan.

Tips to prevent sticking

Many people complain — “The patisapta is sticking to the pan!” The real reason for this is the batter or the temperature. If you follow the following tips, you will not have any problems:
The batter should not be too thick or too thin — keep it just the right consistency.

• If the pan is too hot, the pita will burn, and if it is too low, it will stick. Cook on medium heat.
• If you are using a non-stick pan, even a very small amount of ghee or oil is enough.
• Clean the pan before making each pita.

Some different flavors of patisapta

In addition to the traditional coconut-jaggery filling, these days many people make chocolate patisapta, khoya patisapta, or milk patisapta. Below are some new ideas —
Chocolate patisapta: Mix cocoa powder or chocolate sauce in the filling.

• Khoya patisapta: Make the filling by mixing khoya, sugar, and cardamom instead of coconut.
• Milk Patisapta: After frying the patisapta, dip it in hot milk and serve it — it will taste like milk pitha!

These different flavors are sure to add more festive flavor to your pie.

Read more:- 7 Must Try South Indian Idlis for Breakfast

Serving Tips

• It is best to serve patisapta hot.
• When guests arrive, serve it with a little hot milk or jaggery syrup to double the flavor.
• It can be stored in the refrigerator for up to 2 days. Warm it up a little before eating.

Patisapta is not just a pitha; it is a special winter favorite of Bengalis. When the aroma of hot patisapta fills the house, it brings back memories of childhood fairs, grandma’s kitchen. Now you don’t have to struggle to make pitha anymore. By following this easy patisapta recipe, you will get soft and delicious results just like the ones from the store.