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Patishapta

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Published under: DiwaliSweets
Patishapta, a cherished Bengali dessert, features thin, silky envelopes filled with creamy khoya and drizzled with a fragrant cardamom milk sauce—a delightful indulgence.
Patishapta

Patishapta, a traditional Bengali dessert, is a culinary masterpiece that embodies the essence of Bengal’s rich and diverse sweets. The name “Patishapta” is derived from the Bengali words “pitha” (envelope) and “shapta” (to pour). It aptly describes this dessert’s preparation – pouring a smooth batter into an envelope-like shape.

This dessert is a common sight during Bengali festivals, especially during Makar Sankranti, when it’s customary to prepare these delectable envelopes. Patishapta is characterized by its delicate crepes filled with sweet khoya (reduced milk solids) and served with a fragrant milk sauce. It’s a dessert that strikes a perfect balance between texture and flavour.
To make Patishapta, you’ll create the envelope, a thin crepe made from a batter of milk, refined flour, and a touch of oil. The key is to ensure the batter is smooth, devoid of lumps and has the right consistency.

Once you’ve prepared the crepes, the real magic happens with the filling. Khoya, with its rich, creamy texture and subtle sweetness, takes centre stage. It’s cooked until it transforms into a solid, mouthwatering filling perfect for Patishapta.

The dessert is brought together with a fragrant sauce made from milk, sugar, and optional cardamom for an extra layer of flavour. The milk sauce is thickened to a paste-like consistency, and the cardamom adds a delightful aromatic touch.

To assemble Patishapta, place a portion of the khoya filling lengthwise on each crepe and then fold it into an envelope, covering the filling. The result is a visually appealing dessert that’s as pleasing to the eyes as to the taste buds.

Patishapta is often served warm, allowing the khoya to melt slightly inside the crepe, creating a luscious, creamy centre. The milk sauce, with its cardamom fragrance, complements the sweetness of the dessert perfectly.

If you’re a fan of Bengali sweets, you’ll find Patishapta to be a delightful addition to your repertoire. It’s an exquisite dessert that encapsulates the flavours of Bengal and is sure to be a crowd-pleaser at your next gathering.

Patishapta

Patishapta

Patishapta
5 from 1 vote

Patishapta

Patishapta, a cherished Bengali dessert, features thin, silky envelopes filled with creamy khoya and drizzled with a fragrant cardamom milk sauce—a delightful indulgence.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Snack
Cuisine: Indian

Ingredients

For the Envelope:

  • 1 cup Milk
  • 4 tbsp Refined Flour
  • Cooking Oil (as required)

For the Filling:

  • 1 cup Khoya

For the Sauce:

  • 3 cups Milk
  • 4-5 Cardamom Pods (optional)
  • 9 tsp Sugar

Instructions

To Make the Envelope:

  • In a mixing bowl, combine the milk and refined flour to create a smooth paste. Ensure there are no lumps in the mixture.
  • Heat a frying pan and add 1 tsp of oil. Spread it evenly.
  • Take a ladleful of the flour mixture and pour it onto the pan, spreading it to form a circular crepe about 4 inches in diameter.
  • Fry until one side turns golden brown, then flip and cook the other side.
  • Remove the crepe from the heat and set it aside. Repeat this process to make more crepes.

To Make the Filling:

  • Heat milk in a pan over medium heat.
  • Stir the milk continuously until it thickens and reaches a solid consistency.
  • Add sugar to the thickened milk and continue stirring until the mixture becomes solid.
  • Set the khoya filling aside and allow it to cool.

To Make the Sauce:

  • In a separate pan, heat the milk over medium heat.
  • Stir the milk until it thickens to a paste-like consistency.
  • Add sugar and, if desired, cardamom pods to the sauce. Stir until the sugar dissolves.
  • Remove the milk sauce from heat.

To Assemble Patishapta:

  • Place a portion of the khoya filling lengthwise on each crepe.
  • Fold the crepe from both sides to form a roll, completely covering the khoya filling.
  • Drizzle the cardamom-infused milk sauce over the Patishapta.
  • Serve warm and enjoy the flavors of Bengal.

Frequently Asked Questions (FAQ):

What is the best way to store leftover Patishapta?

To keep Patishapta fresh, store it in an airtight container in the refrigerator. When you’re ready to enjoy it again, gently warm it in the microwave for a few seconds to regain its delightful texture.

Can I use store-bought khoya for this recipe?

Yes, you can use store-bought khoya, but making khoya from scratch ensures the freshest and most authentic taste for your Patishapta.

Are there variations of Patishapta with different fillings?

A: Yes, while khoya is the traditional filling, you can experiment with other fillings like coconut, jaggery, or even chocolate for a unique twist on this classic Bengali dessert.

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