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Three rolled patishapta on a white plate with coconut filling peeking from one open end

Bengali Patishapta Crepes with Coconut Jaggery Filling

Thin semolina and rice flour crepes filled with coconut cooked in jaggery and cardamom, a Bengali winter sweet that makes about 10 rolls.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dessert
Cuisine: Indian
Calories: 284
Ingredients Method Notes

Ingredients
  

Crepe batter
  • 60 g all-purpose flour (1/2 cup)
  • 80 g fine semolina (sooji) (1/2 cup)
  • 40 g rice flour (1/4 cup)
  • 1 tbsp granulated sugar (12 g)
  • 1/4 tsp salt
  • 250 ml whole milk (1 cup)
  • 150 ml water (2/3 cup); plus 1 to 2 tbsp more if needed
  • 1 tbsp ghee (14 g); melted, for the pan
Coconut jaggery filling
  • 200 g fresh grated coconut (about 2 cups); or thawed frozen
  • 100 g jaggery finely grated, nolen gur if available
  • 1 tbsp ghee (14 g)
  • 1/4 tsp ground cardamom
  • 1 pinch salt

Method
 

Make and rest the batter
  1. Whisk the flour, semolina, rice flour, sugar and salt in a 2-quart / 2 L bowl. Pour in the milk and water and whisk until no lumps remain. The batter should pour like heavy cream. Cover and rest for 30 minutes so the semolina swells.
Cook the filling while the batter rests
  1. Melt 1 tablespoon of ghee in a 1.5-quart / 1.4 L saucepan over medium-low heat. Add the grated jaggery and stir for 1 to 2 minutes until melted. Stir in the coconut, cardamom and salt.
  2. Cook for 6 to 8 minutes, stirring often, until the mixture turns sticky, clumps when pressed and shows no wet patches. Take it off the heat and let it cool for 5 minutes.
Cook and roll the crepes
  1. Stir the rested batter. If it's thicker than heavy cream, whisk in 1 to 2 tablespoons of water. Heat a 20 cm / 8-inch nonstick skillet over medium heat for 2 minutes and brush it with a thin film of melted ghee.
  2. Pour in 1/4 cup / 60 ml of batter, then tilt and swirl right away to spread it into a thin round. Cook for 60 to 90 seconds, without flipping, until the top looks matte and set and the underside is pale golden with tiny brown spots.
  3. Spoon about 2 tablespoons of filling in a line across the center. Fold in the sides, roll the crepe into a cylinder with the spatula, and hold it seam-side down for 10 to 15 seconds to seal. Slide it onto a plate.
  4. Repeat with the remaining batter, stirring before each pour and re-brushing the pan with ghee every second crepe. Serve warm.

Notes

  • Rest the batter for 30 minutes so the semolina softens and the crepes stay tender.
  • Cook the filling until it clumps, because wet filling leaks and tears the crepe.
  • Stir the batter before each crepe, since semolina settles quickly.
  • Use nolen gur in winter for a caramel note, and regular jaggery the rest of the year.