21 Feb 2024

Ingredients for the Batter:

Rice Flour: 1 cup
All-Purpose Flour (Maida): 1/2 cup
Semolina (Sooji/Rava): 1/4 cup
Sugar: 2 tablespoons
Milk: 2 cups (or as needed to make a thin batter)
Cardamom Powder: 1/2 teaspoon

Ingredients for the Filling:

Grated Coconut: 2 cups
Jaggery (Gur): 1 cup, grated
Khoya/Mawa (optional): 1/2 cup
Cardamom Powder: 1/2 teaspoon
Ghee: for cooking


  • Prepare the Batter: Mix rice flour, all-purpose flour, semolina, sugar, cardamom powder, and milk to form a smooth, thin batter. Let it rest for 30 minutes.
  • Make the Filling: In Vardaan’s Stainless Steel Pan, mix grated coconut, jaggery, khoya (if using), and cardamom powder. Cook on medium heat until the mixture thickens. Set aside to cool.
  • Cook Pancakes: Heat a non-stick frying pan (preferably stainless steel) and grease it lightly with ghee. Pour a ladleful of batter, spread into a thin circle. Cook on low heat until the edges start to lift.
  • Add Filling: Place a spoonful of filling on one side of the pancake. Roll the pancake to enclose the filling.
  • Cook Both Sides: Cook both sides until golden brown. Remove from the pan.


Serve the Patishapta warm or at room temperature. They are a delightful treat, commonly enjoyed during the Bengali festival of Poush Parbon.

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