Skip to main content

Patishapta/ Bengali Pancake with coconut stuffing

The Bengali month of Poush, the winter month brings different opportunities for the Bengalis to hog on to their favorite sweet delicacies. The last day of Poush is celebrated as Poush Sankranti in West Bengal and Bangladesh. This day is considered auspicious among the Hindus and pilgrims from different parts of the country gather at Gangasagar, the point where Ganga river meets the Bay of Bengal. Pilgrims come here with the belief that- an early morning dip in the river will wash away their earthly sins, this fair is knows as "Gangasagar Mela". This last day of Poush is celebrated as "Poush Parbon" or "Pithe Parbon" this is the most awaited day to pamper the bengali sweet tooth as various sweet delicacies are prepared known as pitha or pithe. Pitha or pithe in Bengali is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Odisha, West Bengal, Bihar,Jharkhand and the northeastern region. Till date various pithe’s were still made by Mothers and grandmothers which include Patishapta Pithas, Puli pithas, Malpuas, gokul pithe, ashkey pithe, shajher pithe, puli pithe, chusi pithe etc.and various other types of pithas and these pithas are to be coupled with Nolen Gur (a exclusive jaggery that is produced by date trees only in winter months and only in Bengal). A festival where we make sweet and spread the sweetness among all as the main purpose of making big amount of pithes is to share the deliciousness firstly with God and then with near dear ones with neighbors and among the poor brothers and sisters of ours. It’s time to spread sweetness among all. So what are you waiting for enjoy this awesome recipe of partishapta (a sweet coconut jaggery stuffed pancake) and spread among all.
Wishing all my Indian friends world over Happy Makar Sankaranti....Happy Pongal....Happy Bihu...Happy Lohri....may the colors and happiness of the festival be with you for all the days to come.

Preparation Time: 1 hour
Cooking time: 30 minutes
Serves: 5 to 6

Ingredients :
For Batter
2 cups maida
1½ cups semolina
¼ cup rice flour
2 cup milk or more if needed
¼ cup sugar
1/8tsp of  salt

For Stuffing
1 cup fresh date plum jaggery (nolen gur)
2 cup grated coconut
1 cup khoya or mawa

Oil for frying 

Methods Of Cooking First soak the semolina or suji with a cup of milk in a big bowl for one hour and keep aside. You will need it to make the batter. To make the stuffing ready first heat a cup of water in a heavy vessel pot then add crushed gur to it mix well and boil the mixture till the gur is completely mixed . Stir continuously to make a thick sauce. Now add grated coconut and stir continuously for 6 to 8 minutes and then add khoya and again stir for another 5 to 6 minutes. When the mixture get little sticky then put off the flame and keep aside. Now in the soaked suji add maida salt and sugar. Mix well. Now add milk little by little to make a batter like pancake. Heat nonstick fry pan grease it well with oil. Swril the pan so that it is well coated. Take one ladle full of batter and spread it evenly on the pan. This need a little expertise do it fast so that the batter spread evenly before it sets. Place the stuffing lengthwise at the center fold from both side and then cook for half a minute until little brown. To make it more exotic mix unsweetened condensed milk with jhola gur ( liquid date pulm jiggery) and generous amount of fresh cream. Mix well. Now drizzle the mixture over the patishapta.. You can serve patishapta as sweet pancake hot or at room temperature or serve it in a majestic way with creamy milk drizzle above.Relish !

Check out another delicius pithe Dudh Puli.

Happy Cooking!


  1. Lovely dear:) very tempting :) Happy Pongal / Sankranti !!!

  2. wow thats an delicious dish :) looks fantastic !!

  3. Hi,

    Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on so that we could link to your blog. is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are one of the largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites.

    To join, just go to




Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.