Winter Is Incomplete Without Gurer Patishapta. Here’s How You Can Make This Bengali Delicacy

by Shreya Ghosh
Winter Is Incomplete Without Gurer Patishapta. Here’s How You Can Make This Bengali Delicacy

When it comes to Bengali cuisine, one delicacy gives tough competition to the other. There are choices in abundance, be in something savoury or sweets. And now, the winter season is the perfect time to indulge in some of Bengali cuisine’s most delicious foods. Gur (jaggery) is a must in every Bangali household at the moment and we use it to make most desserts and sweets during this time. Today, we will share a famous winter special sweet, Gurer Patishapta. So, read on…..

Gurer Patishapta Holds A Special Corner In Every Bengali’s Heart

Picture credit- Wikimedia Commons

Coconut and gur or kheer filling stuffed inside sweet crepes taste heavenly in every bite. Patishapta is a must-have pithe in the winter season and Bengalis make sure to make loads of this sweet every year and relish it throughout the winter season. Quite tempting, right? No worries if you are not in West Bengal at the moment, you can cook this simple pithe anytime anywhere with this recipe.

Also read: Kamiya Jani Relished Oshiwara’s Authentic Bengali Food With Anupamaa AKA Rupali Ganguly

Here’s How To Cook This Pithe:

One common thing about most Bengali delicacies is that they take a lot of time to prepare with richness and deliciousness. And it is quite the same for gurer patishapta as well.

Ingredients for the stuffing:

  • Cardamom Powder (3-4)
  • Coconut (1 cup grated)
  • Date Palm Gur (1/2 cup)
  • Ghee (3-4 tbsp)
  • Khoya (1/2 cup)
  • Sugar (1 tbsp)
Picture credit- Wikimedia Commons

Ingredients for the crepes:

  • Date Palm Jaggery (1 cup)
  • Milk (as much required for a smooth paste)
  • Flour (1/2 cup)
  • Rice Flour (1 cup)
  • Salt (1 pinch)
  • Semolina (2 tbsp)
  • Water (as much required)
  • Oil (1 tbsp)

Also read: What Indians Eat: 7 Delicacies Bengalis Eat For Breakfast

Recipe of Gurer Patishapta:

For the stuffing:

  • Start your cooking by preparing the filling.
  • Take a pan and add ghee to it.
  • Pour coconut into the ghee and stir for about a minute.
  • Then add the gur to it and mix it nicely until you see the jaggery melts down.
  • Then add the khoya and keep stirring until everything gets mixed.
  • Before putting your pan down from the stove, sprinkle the cardamom powder on the mixture and give it a nice stir again.

For the batter:

  • For the patishapta batter, add rice flour with water and give it a nice stir till there are no lumps.
  • Then add flour to the mixture after about 10 minutes.
  • Give the batter a good stir and keep adding the milk to it too.

Now the gurer patishapta:

  • Lastly, add the gur and mix everything until everything melts down without any lumps.
  • Brush some oil on the pan and add some batter to give it a round shape.
  • Cook it for some time till you see bubbles appearing on the crepe.
  • Then add the stuffing in a straight line and roll the patishapta along with the stuffing.
  • Fry the sides for about half a minute and your gurer patishapta is ready to relish!

So when are you making gurer patishapta?

Cover Image Courtesy: Wikimedia Commons