Patishapta from Aruna Panangipally – Aharam

Patishapta - Ready to Eat - 2

Today we have a guest in Traditionally Modern Food, Aruna  Panangipally from Aharam. Aruna is not new to TMF, remember  Custard Powder Halwa that’s for her lovely blog. First time I am having a guest in my space and I am so happy its Aruna.

Aruna has a lot of knowledge about various Indian and international cusinines. The moment I knew Aruna is going to give a guest post, I knew  I would get a different dish for guest post but this Patishapta is a sweet surprise for me.

Aruna mailed me with a list of few recipes namely, two Maharstarian dishes, one Bengali dish, two Andhra dishes and one Sindhi dish and asked me to choose one. Out of 6 recipes she mentioned, I had tried and tasted only 2 recipes:-) Selfish me wanted all the recipes but I told Aruna I love sweet any recipes is ok for me.

After receiving the Patishapta recipe I was happy that she gave me a sweet I haven’t tasted before 🙂

Thanks Aruna for a lipsmacking sweet. I can continue writing about Aruna but Patishapta recipe is waiting:-)

Let’s here from Aruna:-)

There are some people with whom there is an instant connect. Vidya is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. J

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. J

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

Here is hoping you like it!

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

  • Mix the grated coconut, jaggery, and mava together.

Patishapta - Filling Ingredients

  • Place them in a heavy-bottomed pan or Kadhai.

Patishapta - Mix the Ingredients

  • On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.

Patishapta - Cook the Filling Ingredients

  • Turn off the heat.
  • Set aside.

Method to Make the Pancake Batter

  • Dissolve the sugar in 2 cups of milk.
  • Mix together the maida, rava, and rice flour.
  • Add the sweetened milk and mix well to form a smooth, lump-free batter.
  • Now add the rest of the milk slowly to create a batter of pourable consistency.

Patishapta - The Batter for the Pancake

Method to Make Patishapta

  • Over medium flame, heat a tava or a pan.
  • Spread a few drops of oil.

Pan with Oil

  • Pour about ½ cup of batter and let it spread by itself into a circle.
  • When the edges start to brown, turn the heat to low.

Patishapta - Pancake Cooking

  • Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.

Place Filling on the Pancake

  • Fold over the edges.
  • Let it Patishapta cook for a minute or so.

Patishapta - Fold Over the Pancake

  • Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

You can see more of my work at:

Patishapta - Ready to Eat

Tagged: , , , , , , ,

19 thoughts on “Patishapta from Aruna Panangipally – Aharam

  1. Let'smakeitsweet! March 19, 2015 at 7:06 PM Reply

    Wow this makes my Bengali soul real happy! I simply adore patishapta and coming from a south Indian it makes me happier… Glee😊

  2. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] Patishapta from Aruna Panangipally – Aharam […]

  3. Bipasha February 24, 2015 at 7:37 AM Reply

    Hi Aruna & Vidya, thanks for sharing this awesome recipe. Reminds me of my mother & grandmother preparing this for us during Sankranti…fond memories 🙂

  4. Life Diet Health February 24, 2015 at 5:44 AM Reply

    These look amazing! I actually posted a Bengali recipe on my blog today… maybe I should give this a go too! 🙂

  5. srividhya February 23, 2015 at 12:43 PM Reply

    Amazing dish 🙂

  6. Malar February 23, 2015 at 12:00 PM Reply

    Awesome post by Aruna!!! simple and delicious recipe…

  7. dedy oktavianus pardede February 23, 2015 at 11:07 AM Reply

    lovin the sweet coconut feeling, damn delicious!!!

  8. Sundari February 23, 2015 at 6:45 AM Reply

    yummy and interesting recipe!! a must try!!

  9. Delicious Peace of Mind February 23, 2015 at 3:15 AM Reply

    This looks super delicious!

  10. indusinternationalkitchen February 22, 2015 at 9:26 PM Reply

    This looks like one delicious crepe! I make crepes with a coconut and sugar filling but this one with the coconut and jaggery filling and the khoya and condensed milk is definitely a decadent version! Love it!

    • Aruna Panangipally February 23, 2015 at 10:25 PM Reply

      You can even use leftover Payesh or Sandesh as a stuffing. 🙂

  11. Bernice February 22, 2015 at 8:27 PM Reply

    Looks wonderful!!

  12. coconutcraze February 22, 2015 at 7:00 PM Reply

    Looks yummy and sweet! So this is a pancake without eggs…oh, I should try it! This is a breakfast I would love and a dessert for my friends. Good job Aruna & Vidya!

  13. […] The recipe for Patishapta is on Vidya’s blog at https://traditionallymodernfood.wordpress.com/2015/02/22/patishapta/. […]

  14. Aruna Panangipally February 22, 2015 at 5:51 PM Reply

    Thank you for having me over, Vidya! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: