Patishapta

Indulge in the delightful flavors of Patishapta, a Bengali treat of thin rice flour crepes filled with sweet coconut and khoya. Perfect for a festive dessert or a cozy weekend brunch, these crepes are a warm hug on a plate.

• 1 cup rice flour
• 2 cups milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup coconut (grated)
• 1 cup khoya or condensed milk
• 2 tablespoons ghee or oil

Method

1. 1

   In a large bowl, mix the rice flour, sugar, and milk to form a smooth batter. Add the vanilla extract and set aside for 15 minutes.

2. 2

   In a separate bowl, mix the grated coconut and khoya (or condensed milk) to create the filling.

3. 3

   Heat a non-stick skillet over medium heat and add a little ghee or oil to coat the surface.

4. 4

   Pour a ladleful of the batter into the skillet, swirling it to form a thin crepe. Cook until the edges lift and the surface is set, about 2-3 minutes.

5. 5

   Place a spoonful of the coconut filling along one edge of the crepe, then carefully roll it up. Remove from the skillet and repeat with the remaining batter and filling.

6. 6

   Serve warm, drizzled with additional ghee or sweetened condensed milk if desired.