Patishapta
Desserts • India
About Patishapta
Thin rice-flour crepes rolled around a filling of coconut, khoya, and date-palm jaggery (nolen gur). Made for Poush Sankranti — the winter harvest festival.
How to Make Patishapta (Traditional & Healthy Version)
Patishapta is a beloved Bengali dessert, often prepared during the harvest festival of Makar Sankranti (Poush Parbon). This rolled pancake delicacy features a soft, thin crepe made from atta (whole wheat flour) and rice flour, filled with a delectable mixture of coconut (narkel), jaggery (gur), and khoya. The dish seamlessly blends the richness of Indian sweets with a light, melt-in-the-mouth texture. Its subtle sweetness and aromatic flavors make it a festive favorite in eastern India, especially West Bengal and Assam. Traditionally, Patishapta is made with refined flour and sugar, but the healthier version uses whole wheat atta and jaggery, reducing the glycemic load while maintaining authentic taste. The filling, with coconut and khoya, delivers a comforting, homestyle sweetness. Patishapta is not only a treat for the palate but also an expression of Indian culinary heritage, often enjoyed with family and friends in winter, marking the celebration of new crops and prosperity. Its versatility, easy preparation, and wholesome ingredients make it an excellent vegetarian dessert choice for calorie-conscious individuals.
Ingredients(for 2 medium Patishapta rolls per serving)
- 1/2 cup Atta (whole wheat flour) (for healthy crepes)
- 1/4 cup Rice flour (chawal ka atta)
- 1 cup Milk (low-fat) (doodh)
- 1/2 cup Grated coconut (fresh or desiccated) (narkel)
- 1/4 cup Khoya (reduced milk) (mawa)
- 1/3 cup Jaggery (gur), grated (unrefined sugar)
- 1 tsp Ghee (clarified butter)
- 1/4 tsp Cardamom powder (elaichi)
- a pinch Salt
- as needed Water (to adjust batter consistency) - optional
Instructions
- 1
In a mixing bowl, combine atta and rice flour. Add a pinch of salt. Gradually pour in milk and whisk to form a smooth, lump-free batter. If needed, add water to adjust consistency.
5 minutes
Ensure batter is runny enough for thin crepes.
- 2
Heat a pan and add ghee. In another pan, mix grated coconut, khoya, and jaggery. Cook on low heat until the mixture thickens and the jaggery fully melts. Stir in cardamom powder.
7 minutes
Keep stirring to avoid burning the filling.
- 3
Preheat a tawa (griddle) and lightly grease with ghee. Pour a ladleful of batter, spreading it thin in a circular motion.
3 minutes
Cook on medium flame for even browning.
- 4
As the edges lift, place 1-2 tablespoons of the coconut-jaggery filling at one end of the crepe.
2 minutes
Do not overfill to ensure easy rolling.
Why This Dish is Healthy
By using atta instead of refined flour and jaggery instead of sugar, this Patishapta recipe reduces unhealthy sugars and increases fiber and micronutrients. Low-fat milk keeps calories in check, while coconut and khoya deliver sustained energy. The recipe avoids deep frying and is portion-controlled, making it suitable for weight management and healthy Indian eating. Perfect for festival celebrations without guilt!
Patishapta offers a balanced macro profile: 220 calories per serving, 4g protein, 36g carbohydrates, and 7g fat. Whole wheat atta supplies dietary fiber, while coconut and khoya provide healthy fats and essential minerals like potassium and magnesium. Jaggery is rich in iron and antioxidants, making it a better choice than refined sugar. Milk adds calcium and protein. This vegetarian dessert is free from artificial additives, supporting wholesome nutrition.
Pro Tips
- 💡Tip 1: Use fresh coconut for the most authentic flavor.
- 💡Tip 2: Let the batter rest for 10 minutes for softer crepes.
- 💡Tip 3: Adjust sweetness by tasting the filling before rolling.
Storage & Serving
Store Patishapta in an airtight container in the refrigerator for up to 2 days. Warm slightly in a pan or microwave before serving. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 36.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
