Bengali Patishapta Recipe

Bengali Patishapta Recipe: Bengali Patishapta is a popular sweet treat that people in West Bengal, India, and Bangladesh like to eat during the winter. It is a thin, crepe-like pancake made with a mixture of rice flour, all-purpose flour, and semolina, which is then filled with a sweet coconut and jaggery (unrefined cane sugar) filling.

The filling is made by cooking grated coconut and jaggery with a sprinkle of cardamom powder until it becomes a thick, sticky mixture. The pancake is folded into a cylindrical shape and can be served either hot or cold. Bengali Patishapta is a traditional Bengali dessert that is often prepared during festivals like Makar Sankranti and Poush Parbon.

Bengali Patishapta Recipe
Bengali Patishapta Recipe

Bengali Patishapta Recipe

here is a recipe for Bengali Patishapta, a traditional Bengali dessert made with rice flour, coconut, and jaggery filling, served during winter festivals:


  • 1 cup rice flour
  • 1/2 cup all-purpose flour
  • 1/2 cup semolina (sooji)
  • 1/2 cup grated coconut
  • 1/2 cup jaggery
  • 1/2 tsp cardamom powder
  • 2 cups milk
  • 2 tbsp ghee (clarified butter)
  • Oil, for frying
  • Water, as required

For the filling:

  • 1/2 cup grated coconut
  • 1/2 cup jaggery
  • 1/2 tsp cardamom powder


  1. In a mixing bowl, combine rice flour, all-purpose flour, semolina, grated coconut, jaggery, and cardamom powder. Mix well.
  2. Add milk and mix to form a smooth batter. Cover and let it rest for 30 minutes.
  3. Meanwhile, prepare the filling. In a pan, add grated coconut and jaggery. Cook on medium heat for 5-7 minutes, stirring occasionally until the jaggery melts and the mixture thickens. Add cardamom powder and mix well. Set aside to cool.
  4. After 30 minutes, heat a non-stick pan and add ghee. Spread the ghee all over the pan.
  5. Take a ladleful of the batter and pour it into the pan. Spread it thinly into a round shape using the back of the ladle.
  6. Place a spoonful of the filling in the center of the pancake. Fold the sides over the filling and roll it up into a cylindrical shape.
  7. Repeat the process with the remaining batter and filling.
  8. Heat oil in a deep frying pan. Carefully add the rolled-up pancakes into the hot oil and fry until golden brown.
  9. Remove from the oil and place on a paper towel to remove excess oil.
  10. Serve the hot and crispy Patishapta with a drizzle of honey or syrup.


  • Make sure to keep the batter thin for a crispy texture.
  • Adjust the amount of jaggery according to your preference for sweetness.
  • The filling can be prepared in advance and refrigerated for later use.
  • Serve Patishapta warm for the best taste and texture.

In summary, Bengali Patishapta is a delicious dessert made with rice flour, coconut, and jaggery filling. It’s perfect for winter festivals and can be served hot with honey or syrup. This recipe is easy to make and can be customized to suit your taste preferences.

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