By Rajlakshmi
January 14, 2026
Pathishapta is a sweet crepe stuffed with jaggery and coconut made during the winters and to celebrate Poush Parbon. This marks the start and celebration of the winter rice harvest in Bengal.
75g of maida 30g of suji or semolina 10g of rice flour 2 tbsp khoya ½ cup of milk 1 cup of nolen gur 1 cup of grated coconut ½ tsp cardamom powder Ghee as needed Salt as needed
Add one cup of freshly shredded coconut, half a cup of nolen gur, and khoya to a pan. Stir constantly while cooking over low heat.
Add cardamom powder. Cook until the mixture comes together and leaves the pan's sides. Set aside to cool.
Combine rice flour, maida, and a pinch of salt in a bowl. Create a thin, lump-free batter with water.
Heat a cast-iron or nonstick pan over low to medium heat after lightly greasing it.
Pour a ladle of batter and immediately swirl it. Cook until the edges begin to rise slightly and the surface settles.
Line one side of the crepe with the prepared coconut filling. While the patishapta is still warm, gently roll it.
Repeat with the leftover filling and batter. You can serve it warm or cold.