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Patishapta is a Bengali dish also known as Bengali sweet pancake. Patishapta is the perfect snack for breakfast, brunch, or dessert.
Patishapta is a traditional Bengali dish made on the occasion of Sankaranthi, which is considered as one of the most important festivals in the Bengali calendar. This festival marks the passage from winter to summer.
The dish was originally made for the winter season but now can also be found all year round because it tastes good at any time of the year.
Patishapta
Patishapta is a Bengali dish also known as Bengali sweet pancake. Patishapta is the perfect snack for breakfast, brunch, or dessert.
Ingredients
For rolls:
- 1 Coconut grated without the brown skin
- 1 cup Sugar
- 500 ml Milk
For batter:
- 3/4 cup Plain Flour
- 1/4 cup Semolina fine
- 1 tbsp. Sugar powdered
- 1 tsp. Ghee
For dipping sauce:
- 2 litre Milk
- 1/2 cup Sugar
- 1 tsp Almonds finely chopped
- 1 tsp Pistachios finely chopped
- 1/2 tsp Cardamom powder
Instructions
For dipping sauce:
- Heat milk and sugar till it is reduced by half in volume.
- Add cardamom powder and mix well.
- Cool to room temperature.
For rolls:
- Heat the grated coconut and milk in a nonstick pan.
- Stir and cook till thickened.
- Add sugar, stir and resume cooking till a soft lump forms.
- Cool till warm.
- Shape into 2" long 1" thick cylindrical rolls.
- Keep aside.
For batter:
- Mix all ingredients of batter together.
- Add enough water to make a thick batter.
- It should be able to coat the back of a spoon.
- Heat a nonstick tawa or a griddle pan.
- Spread 1 to 2 tbsp of batter to form a thin pancake.
- Place one coconut roll in center and roll up pancake.
- Repeat for all batter and rolls.
To proceed:
- Place the rolls in a shallow glass dish.
- Pour milk sauce over them.
- Garnish with chopped almonds and pistachios.
- Chill well before serving.
