Zainab Khanam

Patishapta: A Bite Of Bengali Bliss

Ingredients Needed

For the batter: Rice flour, semolina, and milk – For the filling: Grated coconut, jaggery, and khoya

Making The Batter

Mix rice flour, semolina, and milk to form a smooth, lump-free batter. Set aside for 30 minutes.

Preparing The Filling

Cook grated coconut and jaggery on low heat until it thickens. Add khoya for richness.

Cooking The Crepes

1. Heat a non-stick pan and lightly grease it. 2. Pour a ladle of batter and spread it like a thin crepe.

Adding The Filling

Place a spoonful of the prepared filling in the center of the crepe. Roll it gently.

Serve And Enjoy

Serve the Patishapta warm or at room temperature.

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