Nolen Gurer Patishapta is a traditional Bengali dessert recipe, popularly made during the harvest festival of Poush Sankranti or Makar Sankranti. This is also known as Patishapta Pithe. Pithe is a group of sweets that are typically made during this time of the year. And this Sujir Patishapta Recipe is one amongst those. Have you tried Bengali Monohora?
Traditionally, Patishapta is made with a Kheer filling inside. However, you can also, stuff it in with a coconut filling and it tastes even delicious and good.
This popular Bengali delicacy is not just limited to Makar Sankranti. I make it all the time and it's a family favorite.
Patishapta is the next name of happiness in my home. My Late Grandmother used to make the best Patishapta ever and I have learned the recipe from my Mom who has learned from her.
The cold cold Day of the 14th of January is incomplete without some delicious Patishapta. I love this dessert and love to make it. It's so much fun to make Patishapta at home. Without this, my Makar Sankranti feels incomplete 🙂
I love to make this one with some Nolen Gur which is only available at this time of the year. I love the flavor of Nolen Gur and winter desserts are so incomplete without Nolen Gur.
Today, I'll teach you guys how to make this awesome Gurer Patishapta Pithe with Coconut Filling.
Ingredients needed to make Gurer Patishapta Pithe with Coconut Filling
For the Crepe Batter
- 1 cup Maida (Whole Wheat Flour)
- ½ cup Sooji (Semolina)
- ¼ cup Moong Dal (Green Gram Dal) soaked
- ½ cup Nolen Gur
- 1 Cup Milk
- Vegetable Oil for frying
For the Coconut Filling
- 1 Tbsp Ghee
- 1 cup Desiccated Coconut
- 1 cup Powdered Sugar
- ½ cup Reduced Milk (see replacements below)
How to make the Crepes
Patishapta Pithe has two parts. The Crepes and the filling. Here, I am using Coconut Filling. Many people also prefer a Kheer filling inside the crepes.
So to begin making the Crepes, first, soak some Moong Dal (Green Gram Dal) in water and after it has soaked the water, grind it into a smooth paste.
Now, to make the batter, take a medium-sized bowl. To it, add the Maida, Sooji, and the Moong Dal Paste.
Also, add some Nolen Gur & Milk, at this point, and mix them until you have a smooth & lump-free batter ready.
Cover & allow it to rise for 1 hour. This will help ferment the batter and you'll have perfect Patishaptas.
How to make the Patishapta Pithe Coconut Filling
So, to make the filling, heat some Ghee in a pan. As the ghee melts, add the desiccated coconut to it. Also, add some Powdered sugar to it. Combine these two over medium-low flame until the sugar melts and makes the mixture somewhat sticky. Also, the Coconut is going to get light brown in color.
Meanwhile, put some milk to get reduced in a separate pan. Use full cream milk and allow it to reduce to half over medium-low heat. It should take about 20 minutes. Keep stirring at regular intervals. You can skip this step and use Grated Khoya or Condensed Milk.
Mix the reduced milk with the coconut-sugar mixture and toss over medium-low flame until all the moisture evaporates and you have a dry filling ready. The filling should be absolutely dry and start to leave the pan.
Take it out on a separate plate and allow it to cool down.
How to fry the Patishapta Pithe?
- Heat a Tawa and brush some refined oil on it using Parchment paper.
- Pour the Patishapta batter in the center of the Tawa and spread it around the edges.
- Place the filling in the center.
- As you start to see small bubbles, carefully, fold the edges and toss them over.
- Fry until both sides are light golden brown in color.
- Take it out on a plate.
- Top with some condensed milk drizzle and chopped cherries and serve!
Tips to make this Recipe Effectively
Patishapta is an easy recipe only if you follow the instructions and make it exactly. It's quite a technical recipe but you should definitely try it.
- Ideally, the batter is made with Rice Flour instead of Maida. However, since I like the Maida version so I use it. You can include some Rice flour(¼ cup) along with all the other ingredients for better flavor
- This is Gur Patishapta, so I have added Nolen Gur in the batter itself. This will lend sweetness to the crepes. You do not need to add extra sugar.
- Allow the batter to rise for 1 hour. This will ferment the batter. You can also, keep it overnight in the refrigerator. If the batter gets too thick, thin it out with some water and then use it.
- Allow the Coconut and Sugar mixture to cook over low flame. This will make sure that the Coconut is thoroughly cooked and has lost all its raw smell. Also, it will soften with time and mix with the sugar.
- The reduction of milk step is totally optional. You can replace reduced milk with Condensed milk, or Grated Khoya.
Other Makar Sankranti Recipes you can try
Gurer Patishapta with Coconut Filling
Equipment
- pan
Ingredients
For the Crepes
- 1 cup Maida (Whole Wheat Flour)
- ½ cup Sooji (Semolina)
- ¼ cup Moong Dal (Green Gram Dal) soaked
- ½ cup Nolen Gur
- 1 cup Milk
- ½ cup Refined Oil for frying
For the Coconut Filling
- 1 Tbsp Ghee
- 1 cup Desiccated Coconut
- 1 cup Powdered Sugar
- ½ cup Reduced Milk *(see replacements in notes below)
Garnish
- Condensed milk
- chopped Cherries & dry fruits optional
Instructions
- To make the Patishapta Batter, take all the ingredients in a bowl. Add the Nolen Gur and stir to make a lump-free and smooth batter. Cover & Keep it aside for 30 minutes to 1 hour.
- Put ½ L of milk to reduce in a wok. Allow it to reduce down and thicken, over medium-low heat, stirring over regular intervals. It should take about 20 minutes to reduce the milk to half.Or, skip this step and use Grated Khoya or Condensed Milk in its place.
- To make the filling, heat Ghee in a pan. Add the desiccated Coconut and Powdered Sugar. Allow it to cook over medium-low heat until the coconut turns light brown in color and you have a sticky mixture ready.Add the Reduced milk or Khoya at this point and stir to combine. Cook until all the water has evaporated and the filling is dry and sticky.Take it out in a plate and allow it to cool down to room temperature.
- Brush some oil in a Tawa. As the Tawa gets heated, add the Batter in the center and spread it around the edges. Add the Filling in the center in the form of a cylinder. As you start to see bubbles popping out of the crepe, slowly fold the edges and turn it carefully.Fry until both sides get light golden brown in color.
- Serve with more Condensed milk drizzled on top. Decorate with chopped Cherries and dry fruits if desired.
Video
Notes
- Skip reducing the milk and replace it with grated Khoya or Condensed Milk.
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #twinskirasoi on Instagram.