Do you have a sweet tooth like me? Here I present the famous Patishapta Pitha, which has a rich, sweet taste, and is perfect for celebration. It’s also very easy to make. In Bangladesh, many people are crazy about pithas, and Patishapta is one of the most popular pithas among them.
What is Patishapta Pitha?
This is a similar kind of recipe to the pancake but in a traditional way. This pitha is very popular among Bengali people. They often make it, but it is more popular during a festival called “Poush Sankranti,” which is a rice harvest celebration in Bengal. This sweet, savory, creamy dish is made with rice flour, powdered milk, and other ingredients. It is easy to make and a portable sweet that feels like a sweet treat.
How to Make Patishapta Pitha?
It’s a 2-step process. First, make the kheer with milk, sugar, rice flour, cardamom powder, and salt. By boiling the milk and adding the ingredients in the right order, you will make the kheer stuffing.
The next step is making the crepe with rice flour, sugar, all-purpose flour, water, salt, and some other ingredients. Then, cook the crepe in a pan and roll the kheer into it. To learn the full process step by step, please follow the recipe below.
Patishapta Pitha Recipe
Servings: 5, Prep time: 20 minutes, Cook time: 20 minutes, Course: Desert, Cuisine: Bangladeshi
Ingredients
For Kheer Stuffing:
- Milk: ⅓ cup
- Rice flour: 2 tablespoons
- Milk: 1 liter
- Sugar: ½ cup
- Cardamom powder: ⅓ tablespoon
- Salt: ¼ tablespoon
For Crepe:
- Rice flour: 1 cup
- All-purpose flour: ¼ cup
- Sugar: 2 tablespoons
- Powdered milk: 2 tablespoons
- Salt: ⅓ tablespoon
- Water: 1 cup + ¾ cup (added gradually as needed)
- Red food color: ¼ tablespoon
- Green food color: ¼ tablespoon
- Oil: 1 tablespoon
Directions
Let’s begin with making the kheer:
- Take a bowl and mix ⅓ cup of milk with 2 tablespoons of rice flour.
- In a pan, boil 1 liter of milk until it reduces to half.
- Next, Add ½ cup of sugar, ⅓ tablespoon of cardamom powder, and ¼ tablespoon of salt.
- Stir in the milk and rice flour mixture and cook until it thickens. Now, You’ll love the delightful aroma that fills your kitchen!
- Let the kheer cool completely.
Next, whip up some delicious crepes for the kheer,
- In a bowl, combine 1 cup of rice flour, ¼ cup of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of powdered milk, and ⅓ tablespoon of salt. Give it a fine mix.
- Gradually add water to make a thin batter. Let it rest for 20 minutes.
- Take small portions of the batter and mix with ¼ tablespoon of red food color and green food color in separate bowls.
It’s time to cook the crepes,
- Heat a pan on low flame and brush with 1 tablespoon of oil.
- Pour small rounds of red and green batter onto the pan.
- After the colored batter sets, pour the plain batter over them.
- Add kheer on top and gently roll the crepe.
- Flip the crepe once or twice until cooked, then serve.
- Enjoy your colorful delicious Patishapta Pitha!
How Long Can Patishapta Pitha Be Stored?
You can store Patishapta Pitha in the refrigerator for over 5-6 days. In winter, it can be stored at room temperature in an airtight container for up to 2 days.
Tips
- While making the batter, ensure it is thin enough but not too watery. It should coat the back of a spoon lightly.
- The batter may sometimes get thicker after making a few pithas. Add a very small amount of water to maintain the consistency.
- This pitha tastes good both cool and warm; however, if you prefer warm pitha, just reheat the pithas in a microwave before eating.
- Make sure you are cooking with low to medium heat; otherwise, the pitha will get burned.