Patishapta Recipe

Introduction

Patishapta is a traditional Bengali dessert featuring delicate crepes filled with rich, creamy khoya and served with a fragrant milk sauce. This sweet treat is perfect for festive occasions or whenever you crave a comforting, indulgent dessert.

Ingredients

• 1 cup Milk (for the envelope)
• 4 tbsp Refined Flour
• Cooking Oil (as required)
• 1 cup Khoya (for the filling)
• 3 cups Milk (for the sauce)
• 4-5 Cardamom Pods (optional, for the sauce)
• 9 tsp Sugar (divided between filling and sauce)

Instructions

1. Step 1: In a mixing bowl, combine 1 cup milk and 4 tablespoons refined flour to make a smooth, lump-free paste.
2. Step 2: Heat a frying pan and add 1 teaspoon oil, spreading it evenly. Pour a ladleful of the batter, spreading into a 4-inch circular crepe. Cook until golden on one side, then flip and cook the other side. Remove and set aside. Repeat for remaining batter.
3. Step 3: To prepare the filling, heat 1 cup milk in a pan over medium heat. Stir continuously until it thickens and solidifies. Add sugar and keep stirring until the mixture becomes solid. Set aside to cool.
4. Step 4: For the sauce, heat 3 cups milk in a separate pan over medium heat. Stir until it thickens to a paste-like consistency. Add sugar and cardamom pods (if using), stirring until sugar dissolves. Remove from heat.
5. Step 5: To assemble, place a portion of the khoya filling lengthwise on each crepe. Fold both sides to roll the crepe, fully enclosing the filling.
6. Step 6: Drizzle the cardamom-infused milk sauce over the prepared Patishapta. Serve warm and enjoy.

Tips & Variations

• For a richer flavor, you can add a pinch of nutmeg to the filling.
• Use ghee instead of oil for frying the crepes to enhance aroma and taste.
• If khoya is unavailable, reducing thickened milk further can serve as a homemade substitute.
• Adjust sugar levels in both filling and sauce according to your sweetness preference.

Storage

Store leftover Patishapta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or warm pan before serving to enjoy the soft texture and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Patishapta without khoya?

Yes, you can use thickened, reduced milk as a substitute for khoya. Cook milk until it is very thick and solidifies, then use it as the filling.

What if I don’t have cardamom pods for the sauce?

If cardamom pods are unavailable, you can omit them or use a pinch of ground cardamom powder for a similar fragrant taste.

Patishapta Recipe

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★★★★★

4.5 from 150 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6–8 Patishapta rolls 1x
• Diet: Vegetarian

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Description

Patishapta is a traditional Bengali dessert consisting of thin crepe-like pancakes filled with a sweet khoya mixture and served with a fragrant cardamom-infused milk sauce. This comforting dessert combines delicate, golden envelopes with a rich filling and creamy sauce, perfect for festive occasions or a special treat.

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Ingredients

Scale 1x2x3x

Envelope (Crepe) Ingredients

• 1 cup Milk
• 4 tbsp Refined Flour
• Cooking Oil (as required)

Filling Ingredients

• 1 cup Khoya
• 9 tsp Sugar (for filling)

Sauce Ingredients

• 3 cups Milk
• 4–5 Cardamom Pods (optional)
• 9 tsp Sugar

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Instructions

1. Prepare the Envelope Batter: In a mixing bowl, whisk together 1 cup of milk and 4 tablespoons of refined flour until you obtain a smooth, lump-free batter.
2. Cook the Crepes: Heat a frying pan over medium heat and add 1 teaspoon of cooking oil, spreading it evenly. Pour a ladleful of the batter into the pan, spreading it into a thin, circular crepe about 4 inches in diameter. Fry until the bottom turns golden brown, then flip to cook the other side. Remove and set aside. Repeat to make more crepes.
3. Make the Khoya Filling: In a pan over medium heat, warm the khoya and stir continuously. Add 9 teaspoons of sugar and cook, stirring, until the mixture thickens and reaches a solid consistency. Remove from heat and allow it to cool.
4. Prepare the Milk Sauce: In a separate pan, heat 3 cups of milk over medium heat. Stir continuously until the milk thickens to a paste-like consistency. Add 9 teaspoons of sugar and 4-5 cardamom pods if using. Stir until the sugar dissolves, then remove from heat.
5. Assemble the Patishapta: Place a portion of the cooled khoya filling lengthwise on each crepe. Fold the crepe from both sides to form a roll that encloses the filling completely. Arrange the rolls on a serving dish.
6. Serve: Drizzle the cardamom-infused milk sauce over the assembled Patishapta. Serve warm to enjoy the rich and aromatic flavors of this Bengali delicacy.

Notes

• To prevent lumps in the batter, whisk the milk and flour thoroughly and sift the flour if desired.
• Cook crepes on medium heat to avoid burning while ensuring even cooking.
• Khoya can be homemade or store-bought; ensure it is fresh for the best taste.
• Cardamom pods add authentic aroma but can be omitted if unavailable.
• Patishapta is best enjoyed fresh and warm, but can be refrigerated and gently reheated before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Bengali, Indian

Keywords: Patishapta, Bengali dessert, crepes, khoya filling, cardamom milk sauce, Indian sweets, festive dessert