Patishapta With Kheer !

Soma Das
Jan 15
2 min read

Kheer Pati Shapta is a beloved Bengali dessert, often enjoyed during Makar Sankranti or other special occasions. The combination of soft, slightly crispy thin crepes and the rich, creamy kheer or coconut-based filling makes it an irresistible dessert!

Ingredients:

For the Crepes (Pati):

Semolina (suji) – 1/4 cup
All purpose flour – 1/2 cup
Rice flour – 1/4 cup
Milk – 1 cup (for making the batter)
Sugar – 1 tbsp
Ghee (clarified butter) – for frying

For the Kheer Filling (Stuffing):

Evaporated milk– 1can( 1 and 1/2 cup)
Condensed milk – 4 tbsp (1/2 can)
Grated coconut (Frozen or fresh) – 1cup
Khoya (mawa) – 1/2 cup (grated)
Green cardamom powder – 1/2 tsp

Instructions:

Prepare the Kheer Filling:

Heat the evaporated milk in a thick-bottomed pan and bring it to a boil.
Add the grated coconut and khoya (mawa), and stir well.
Continue cooking until the mixture thickens and the khoya and coconut are well incorporated.
Add condenced milk and green cardamom powder.
Once the mixture has thickened into a soft kheer consistency, turn off the heat and let it cool.

Make the Crepe Batter:

In a mixing bowl, combine semolina, refined flour, rice flour and sugar.
Gradually add milk while whisking to form a smooth, lump-free batter. The consistency should be similar to pancake batter (neither too thick nor too runny).
Let the batter rest for 15 minutes.

Cook the Crepes:

Heat a non-stick pan or tawa and lightly grease it with ghee.
Pour a big spoon of batter onto the pan and spread it evenly to form a thin crepe (similar to making a dosa or pancake).
Cook the crepe on medium heat for 2 minutes until the edges start to lift and it becomes slightly golden.
Flip and cook the other side for 30 seconds. Remove from the pan.

Fill and Roll the Pati Shapta:

Place a spoonful of the prepared kheer filling in the center of each crepe.
Fold the sides over the filling, creating a rolled shape, like a spring roll or wrap.
Repeat the process with the remaining crepes and filling.