Patisapta Cake

What is Patisapta

Patishapta is a popular authentic Bengali dessert. Thin crepes made with refined flour, rice flour and semolina. Stuffed with a tasty grated coconut and milk filling.

Winter in Bengal brings forth all manner festivities and the very special art of pitha making – rice-based sweets and savouries. There are over a hundred different types of pitha, but patishapta pitha is one of the favourites across the Bengal, Assam and in Bangladesh.

How patisapta is made

Patisapta is actually a crepe, made of a batter consisting of wheat flour, semolina,rice flour and milk. A thin round crepe is made with the batter and then it is stuffed with a mixture of grated coconut and jaggery and finally served with concentrated milk. It is also made with other stuffings like thick custard made with semolina and milk or even with khoya or dry milk. During the festival of makar sangkranti, which is a harvest festival of the farmers of east and north-east part of India and also in Bangladesh, this traditional patisapta pitha is a must.

Authentic patisapta

My version of patisapta

During winter and specially during makar sangkranti, I always make my favourite patisapta pitha. This time I wanted to make this special dessert in a interesting way just to give a modern look to our traditional pitha. And hence I made them in different shape. The ingredients are all same, just shape is different. I made thin crepes out of the patisapta batter, lined them in a square dish, layer alternately with a mixture of coconut and brown sugar and concentrated milk or kheer. I made a total 4 layers of patisapta, keep in the refrigerator to set and then cut in square pieces to serve. Hence I gave the name “Patisapta Cake”.


  • Prepararion time: 15 min
  • Cooking time: 2 hour
  • Serves: 9
  • Difficulty level: medium

Ingredients for Patisapta crepe

  • 1 Cup Refined flour (Maida)
  • 1/2 Cup fine Semolina (Sooji)
  • 1/4 Cup Rice flour(freshly ground)
  • 1/2 Cup regular Sugar
  • 1 Cup Milk
  • 1/4th Teaspoon Salt
  • As required Water
  • 1 Teaspoon of Ghee/oil

Ingredients for Stuffing

  • 1 Cup Coconut, freshly grated
  • 3 Tablespoon Condensed milk
  • 3 Tablespoon Brown sugar/grated Jaggery
  • 1/4 Teaspoon Cardamom powder (optional)

Ingredients for Kheer/Concentrated milk

  • 3/4 Litre full fat Milk
  • 1/4 Cup sweetened Condensed milk
  • 2 Tablespoon Refined flour (Maida)
  • 2 Whole green Cardamom

For Garnishing

  • Some Chopped Pistachios
  • Some dry Rose petals


For the crepes

In a bowl, add in maida, fine semolina and rice flour. I used freshly ground rice flour. You can add store bought rice flour also.

Mix with a fork .

Also add in sugar and salt.

Mix and make a thin batter with 1 cup of milk and water as required.

The consistency of the batter must be thin.

Cover and set aside for 2 hours, so that semolina and flour can absorb liquid well. This step will help to make soft pitha/crepe.

For Stuffing

Place a small pan to stove top with 1 cup of grated coconut. You can use freshly grated coconut or dessicated coconut. Even packaged grated coconut can also be used.

Dry roast in low heat until lightly toasted. This help to enhance the flavour of coconut. Then add in 2 tbsp brown sugar/grated jaggery and 1/4 cup condensed milk.

Stir well to mix and then cook until the mixture becomes lumpy or sticky. Don’t make the mixture completely dry. Set aside.

To make kheer/rabdi

To make kheer or rabdi, first heat 3/4 litre of full fat milk to a pan with 2-3 whole cardamom.

Bring to boil and then cook in low heat until milk reduces to half. When a layer of cream forms on the top of milk, stir to mix with milk. Scrap the sides in between to prevent burning. It will take about 1/2 an hour to reduce milk to half. So have patience and stir milk in between.

In the meantime , dry roast 2 tablespoon of refined flour or maida to light golden brown.

Make a slurry with roasted flour and 2-3 tablespoon of water. Add water after cooling the flour.

Add in this slurry to the reduced milk. Stir well. This will help to concentrate milk further in a very short time.

Also add in 1/4 cup of condensed milk. Mix well.

Cook until the mixture becomes thick, about 1/3 rd of the total volume.

Remove from heat and transfer to a bowl. The kheer or rabdi will thicken more as it cools down.

To cook the patisapta/crepe

Stir and mix well again the patisapta batter. Check the consistency. If it thick, then add in little water and stir again. The batter should be smooth and free flowing.

Prepare a rectangular dish of (7.5)” size lined with cling flim. Also rub little oil or ghee to the bottom o the dish.

Heat a non stick pan. Grease the pan with 1-2 drops of oil/ghee.

Pour 2 tablespoon of batter to the pan and rotate the pan holding the handle to spread the batter evenly. Keep flame in low position.

Cover with a lid and cook for about 40-50 seconds in low heat.

Remove the cover and flip the pitha and cook for about 30 seconds. Don’t overcook otherwise cracks will form on the pitha. It will cook within a minute. Don’t change colour to brown. The pithas should be soft and lightly spotted.

Remove from pan and make another pitha/crepe. Note that the pithas should be very thin . So spread as much as you can. The shape should not matter more,as you will arrange them according to the shape of your prepared dish. Also note that, before pouring batter, cool the pan little bit and grease with oil or ghee.


Take the square dish and place crepe/pitha at the bottom of the dish to make a layer. Cut pithas in half so that you can easily cover the bottom of the dish with pitha.

Spread some thick kheer/rabdi over the pithas.

Next spread some prepared coconut mixture.

Cover with another layer of pithas.

Again repeat the process to make the layer of kheer .

Sprinkle some chopped pistachios and rose petals.

Spread again prepared coconut mixture.

Like this I made 4 layers of patisapta with kheer/rabdi and coconut mixture. Be generous while adding kheer. Top layer should be of kheer/rabdi. Garnish with chopped pistachios and rose petals. You can garnish with other nuts also. Using dry rose petal is completely optional. But it’s flavour really enhances the taste of the whole dish to the next level.

Cover the dish with cling wrap and place in the refrigerator for atleast 3-4 hours. Even you can keep the dish overnight in the refrigerator.

Delicious, new looking patisapta pitha is ready now to enjoy.

You can de mould the cake with the help of the cling wrap attached to the dish or you can cut the square pieces of the patisapta cake with a sharp knife.

Place a cake piece to a serving dish and serve cool or at room temperature.

For excellent taste , I recommend you to enjoy this dessert next day after refrigerating it overnight. This will help to soak moisture and flavour by the pithas from kheer, coconut and rose petals. Don’t forget to serve with some extra kheer/rabdi along with the cake.

Layers of the patisapta cake
Serve with extra kheer

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