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Photo of Patishapta(Bengali Pancake- Bengali Style) by Moumita Nandi at BetterButter

Patishapta(Bengali Pancake- Bengali Style)

Moumita Nandi
20 minutes
Prep Time
45 minutes
Cook Time
8 People
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ABOUT Patishapta(Bengali Pancake- Bengali Style) RECIPE

Patishapta/ Bengali Pancake is a delicious famous dessert recipe of Bengal. This is a traditional recipe of Bengal. It is specially made on the Bengali festival of "Poush Parbon" which is also known as Makar Sankaranti. There are a number of variations of patishapta. Here I have used kheer or khowa for filling. You can also use the mixture of grated coconut and date palm jaggery for stuffing. Try this mouth watering recipe and enjoy with it.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Shallow fry
  • Simmering
  • Boiling
  • Dessert
  • Vegan

Ingredients Serving: 8

  1. For Filling:
  2. 500 ml milk
  3. 200 gram sugar
  4. 150 gram Ricotta Cheese/khowa
  5. 3 green cardamom crushed
  6. For batter:
  7. 8 tbsp wheat flour/Atta
  8. 6 tbsp white flour/moida
  9. 2 tbsp Goboindobhog rice pest/ powder
  10. 400 gram date Palm jaggery
  11. 200 ml thickened milk
  12. water as required
  13. For frying:
  14. 3 tbsp Refined oil/Ghee


  1. To make filling:
  2. Boil the milk with crushed green cardamom in a kadhai till it becomes half of its quantity.
  3. Add khowa along with sugar and stir continuously.
  4. When it turns into semi liquid state, turn off the gas. Allow mixture/ filling to cool at room temperature.
  5. To make batter:
  6. Mix all dry ingredients of batter and gradually add milk and then water as your requirement. Keep mixing with your clean hand to make a smooth lump-free batter which is neither too thick nor too thin in consistency.
  7. For frying:
  8. Heat non-stick tawa/pan and apply little oil by brushing/a piece of eggplant to grease it.
  9. Pour 1 scoop of batter on the hot pan and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.
  10. Put about 1 table spoon of semi liquid kheer on the over the spread.
  11. Roll the spread like a normal roll after 10-15 second.
  12. Keep the roll on the pan and flip every 5-10 seconds till it turns brownish.
  13. Fry the remaining balance in the same way. Serve it at room temperature or cool (But if you wish, you can also serve it hot).

Reviews (1)  

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Neema Bhardwaj
Neema Bhardwaj   Aug-24-2018

Thanks for sharing this recipe.

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