Patishapta Bengali Crepe With Coconut Filling

Method

1. 1

   Make the coconut filling first: Place a wide pan on medium-low heat. Add the fresh grated coconut and grated nolen gur (date palm jaggery). Stir continuously as the jaggery melts into the coconut. Cook stirring for 8 to 10 minutes until the mixture becomes thick, sticky and comes away from the pan sides cleanly when stirred. Add cardamom powder and khoya if using. Mix well. The filling must be completely dry — any moisture will make the crepe go soggy. Cool completely and divide into 8 to 10 equal portions.

2. 2

   Make the crepe batter: In a mixing bowl combine rice flour, semolina and maida. Mix the dry ingredients together. Add the milk gradually while whisking — add 1/2 cup at a time, whisking after each addition to prevent lumps. The batter should be thin — slightly thinner than dosa batter, almost like runny cream. Add the pinch of salt. Whisk until completely smooth.

3. 3

   Rest the batter: Cover and let the batter rest for 15 minutes. During this time the semolina will absorb some of the milk and swell slightly, improving the final texture of the crepe.

4. 4

   Check batter consistency after resting: After resting, the batter may have thickened slightly. Add 2 to 3 tbsp more milk if needed and whisk again. The batter should flow easily in a thin sheet.

5. 5

   Heat the pan: Place a wide flat non-stick pan on medium heat. Let it heat evenly for 2 minutes. Add just 2 to 3 drops of oil and spread with a paper towel — barely a film.

6. 6

   Pour and spread the crepe: Lift the pan off the heat briefly. Pour 1/4 cup of batter onto the centre of the pan. Using the back of the ladle or a circular motion by tilting the pan, spread the batter into a thin round about 18 to 20 cm in diameter. Work quickly — the batter sets fast.

7. 7

   Place filling on the crepe: Return the pan to medium heat. Cook the crepe for 1.5 minutes until the top surface is fully set and no longer shiny. Place one portion of the coconut filling in a thick line across the centre of the crepe — from one edge almost to the other.

8. 8

   Roll the patishapta: Using a flat spatula, fold one side of the crepe over the filling. Then roll it forward to create a cylinder with the filling sealed inside. The crepe should be rolled tightly enough to hold the filling but not so tight that it tears.

9. 9

   Cook the sealed roll briefly: Leave the rolled patishapta seam-side down in the pan for 1 minute. This seals the fold.

10. 10

    Serve: Lift carefully with a wide spatula onto a plate. Make all the patishapta in the same way. Serve warm — patishapta is best eaten fresh and warm within 30 minutes of making.

11. 11

    Note: Patishapta is one of the most well-known pithe (rice sweets) of the Poush Sankranti harvest festival in West Bengal (mid-January). The word pithe refers to the entire category of rice-flour sweet preparations made during this festival. In Bengal, the Poush Sankranti celebration revolves around pithe — families spend the day before the festival making various pithe preparations including patishapta, puli pithe and til pithe.