Delicious Patishapta or Bengali Pancake recipe

Delicious Patishapta or Bengali Pancake recipe

‘Patishapta’ is an authentic Bengali dessert that is mostly prepared during pious maker sankranti. The method of preparation of this yummy sweet dish is quite similar to regular pancake. Hence, it is also termed as ‘Bengali Pancake’. There are a number of variations of patishapta. However, I have used coconut and date palm jaggery here. Do give it a try:

Delicious Patishapta or Bengali Pancake recipe
Recipe Type: Breakfast
Cuisine: Indian
Author: Nilankeeta
Let us divide the recipe into three phases: preparation of the filling, preparation of the coating and frying the pancake. Here we go:
  • Maida or all-purpose flour – 200 grams
  • Gobindobhog rice powder – 200 grams
  • Regular rice flour – 200 grams
  • Milk – 800 ml.
  • Date palm jaggery / patali gur – 600 grams
  • Refined oil / ghee – for greasing / shallow frying
  • For the Stuffing:
  • Coconut – 150 grams
  • Khoya kheer / mawa – 200 grams
  • Milk – 200 ml.
  • Sugar – 250 grams
  • Small cardamom – 5 pieces
Prepare the Filling:
  1. Pour the milk into a large deep pan and bring it to a boil on low heat. Keep stirring until it becomes a little condensed.
  2. Add freshly grated coconut, khoya kheer or mawa, sugar and coarsely ground cardamom to it and combine everything with the condensed milk. Stir continuously so that the whole thing gets a semi-liquid consistency.
  3. Turn the heat off and let the filling cool down. It should become a soft, moist and moderately sticky mass.
Prepare the Coating:
  1. Take another considerably large and deep vessel and pour maida, Gobindobhog rice powder and regular rice flour into it.
  2. Break the date palm jaggery into small pieces with your hands and add it to the vessel.
  3. Now, pour the milk slowly into it and keep mixing all the ingredients nicely. It is recommended that you clean your hands and use it for preparing the coating mixture as it will help you understand the thickness of the concoction and add more or less milk according to that.
  4. Keep mixing until you come up with a smooth batter, which is neither too thick nor too runny in consistency. Finally, whisk it a few times with a large spoon.
Prepare the Pancake:
  1. Now, take a large shallow non-stick frying pan and grease it evenly with the refined oil or ghee. Heat it well on medium flame.
  2. Take a small round-headed spoon and pour a full spoon of batter into the middle of the pan. Spread it uniformly with the reverse side of the spoon and give it a pretty circular or oval shape.
  3. Then, take one tablespoonful of the coconut-mawa mix and place it at the center of the circular or oval coating. You need to spread the filling lengthwise of the pancake leaving at least one inch at both ends.
  4. Let the batter get cooked for a few minutes. Once it turns golden brown, start folding it from one end and create a shape just like a bread roll.
  5. Flip the sides of the pancake and cook it until golden brown.


  • If Gobindobhog rice is not available at your place, replace it with equal quantity of semolina or suji.
  • Khoya kheer might not be easily available everywhere. In such case, use only thickened milk.
  • If you want to add some more sweetness to your patishapta, add roughly chopped raisins or kismis to the filing.
  • You can use a non-stick dosa tawa in place of a regular non-stick pan for frying.

Here is the mouth-watering patishapta or Bengali pancake ready for you. It is usually served cold. However, if you wish, you can also enjoy it hot.