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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
