Patishapta is a popular and a traditional Bengali dessert. Thin crepes made with refined flour, rice flour and semolina and are stuffed with a tasty coconut and jaggery filling.

India being a predominantly agrarian country the harvesting season is joyfully celebrated during the months of Poush, Magh and Falgun (January to February), the festival being known by different names in different regions. In Bengal the harvesting festival is known as "Poush Parbon", Poush being the name of the month. This festival also celebrates "Makar Sankranti" or "Poush Sankranti" marking the sun"s passage from Capricorn to Aquarius. This festival is also known as "Pithe Parbon" in Bengal. "Pithe" being a sweet made with basic agrarian ingredients of the region like rice and date palm. There are several varieties of Pithe known as "Gokul Pithe, "Ashkey Pithe", "Shajer Pithe" etc. Along with this, sweets like Patishapta and "Shoru Chakli", many more are also made.

Ingredients for the Batter:

•Refined Flour - 1 cup
•Sooji - 1/2 cup
•Rice Flour - 1/4 cup
•Milk - 2 cups
•Oil or Ghee to cook
•Powdered Sugar - 1 tbsp
•Baking Soda - a pinch

Ingredients for the Filling:

•Mawa or Khoya - 1 cup
•Grated Coconut - 2 cups
•Sugar or Date Jaggery - 2 tbsp
•Green Cardamoms - 3 to 4
•Cashews - 8 to 10, finely chopped

Method for the filling:
1. In a wok mix grated coconut and Khoya with sugar or jaggery and place it over low flame.
2. Add cardamom and chopped cashews in it.
3. Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.

Method for the Patishapta:
1. Take maida, sooji, rice flour, baking soda and sugar in a bowl.
2. Add milk. Mix it carefully not making any lumps.
3. Keep the mixture for half an hour.
4. Heat the non stick pan. Put a little oil or ghee.
5. Pour a thin layer of the mixture on it and spread it quickly with the ladle.
6. Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.
7. Place it on the plate. Serve hot or cold.