Patisapta is a type of pitha/pithe, a delicacy usually made in winter to celebrate rice harvesting, during. My mom always made these for us every winter. So when I shifted to Delhi, I made it for the first time.
It didn’t turn out great, and I mostly blamed it on my non-stick pan. Next winter, I did my research, took notes from mom and well, had a brand new pan. It turned out really well, almost like the way mom made it.
So, here it is, my tried and tested patishapta recipe. I usually prefer my patishapta with “Kheer” stuffing. You can also use coconut jaggery stuffing or mawa/khoya stuffing.
Check out the “Kheer” recipe here.
For the outer crepe
- 1 cup flour (Maida)
- 1/2 cup semolina (sooji)
- 1/4th cup rice flour; if you don’t have it just blend some basmati rice finely and there you have your rice flour
- 2 tbsp sugar
- a pinch of salt
- 1-1/2 cup milk
- Ghee for frying
For the stuffing
- 1 cup Grated coconut (I buy coconut chunks and put them in a mixer to get shredded coconut)
- 1 tbsp sugar
- 4 tbsp jaggery powder
- 1tsp ghee
- 1 cup mawa
- 1tbsp milk
- First in a bowl take all the dry ingredients for the crepe. Mix them well.
- Add 1 cup milk and whisk well. Ensure there’s no clump in the mixture.
- Cover it and set it aside for at least 30 minutes. This will help the semolina to swell and thicken the mixture a bit.
- Make the stuffing. If you are making kheer start earlier and the kheer needs to cool down a bit before you can use it for stuffing.
- For Coconut jaggery stuffing, take a pan and dry roast the coconut. Don’t brown it. Once there’s a nice toasty aroma from the coconut, add the sugar and stir for 5 minutes. Once the sugar is incorporated, add the jaggery powder and stir well to mix it completely with the coconut for another 5 minutes. Add a teaspoon of ghee to the mixture and turn the gas off.
- For Khoya stuffing, mix khoya and sugar in a pan. Once the sugar is mixed, add 1 tbsp milk and mix it well.
- After 30 minutes, whisk in the rest of the milk in parts to the crepe mixture. It should be smooth and not too runny. Let it rest for another 10 minutes.
- Now, take a pan and lightly brush the surface with ghee.
- Pour a thin layer of the crepe batter on the pan and spread it in a circle with the ladle. The size should be like a normal size roti or a disc.
- Take the stuffing and put it at one side leaving a bit to roll.
- Using a spatula, roll the crepe. Take it off heat once the outer side of the crepe gets a light brown tint.
- Remember only one side of the crepe is exposed to the pan. Do not put both sides on the pan.
- This recipe will yield around 12-15 patishapta. Enjoy it warm or chill it in the fridge to serve cold.