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Winter Patishapta Pitha

The quintessential winter treat in Bengal. Delicate, lacy rice-flour crepes wrapped tightly around a rich, caramelized filling of milk kheer and date palm jaggery.

Winter Patishapta Pitha
Aesthetic culinary creation. Captured in the Studio.

Ingredients

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Preparation

Step 1: Prepare the Batter
Whisk the rice flour, all-purpose flour, semolina, sugar, and milk until completely smooth. Let the batter rest for 30 minutes to hydrate the semolina.
Step 2: Make the Kheer
Boil the 1 liter of milk until it reduces by half. Stir in the grated coconut and continue cooking until it forms a thick paste. Turn off the heat and stir in the liquid Nolen Gur.
Step 3: Heat the Pan
Brush a non-stick crepe pan lightly with ghee over low heat. Pour a ladle of batter and quickly swirl the pan to form a thin, round crepe.
Step 4: Fill and Roll
Cook for 1 minute until the top is dry (do not flip). Place a cylindrical log of the kheer filling at one edge of the crepe. Using a spatula, tightly roll the crepe up like a cigar.
Step 5: Serve
Serve warm. For an aesthetic touch, drizzle extra liquid Nolen Gur over the rolled pithas before serving.
Cook's Note: Never boil milk with date palm jaggery (Nolen Gur) as it will instantly curdle the milk. Always turn off the heat before folding the jaggery into the kheer.

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