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Pati shapta
Pati shapta
Pati shapta is a traditional Bengali sweet dish made during the festival of Poush Parbon in West Bengal, India. It is a type of sweet crepe filled with a mixture of khoya (reduced milk), coconut, and jaggery (or sugar). The crepe is rolled up and served hot, often garnished with nuts or kheer (reduced milk).
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Ingredients
For the crepes:
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup water
- 2 tbsp sugar
- 1 pinch salt
For the filling:
- 1 cup khoya reduced milk
- 1/2 cup grated coconut
- 1/2 cup jaggery (or sugar)
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (like almonds or pistachios)
Instructions
- In a mixing bowl, combine the all-purpose flour, milk, water, sugar, and salt to make a smooth batter. Let it rest for 15-20 minutes.
- In a separate bowl, mix the khoya, grated coconut, jaggery, cardamom powder, and chopped nuts to make the filling.
- Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it in a circular motion to make a thin crepe.
- Cook the crepe for about 1-2 minutes until the edges start to lift. Spoon some of the filling onto one half of the crepe.
- Carefully fold the crepe in half to cover the filling, then fold it in half again to form a triangle. Press gently to seal the edges.
- Cook the filled crepe for another 1-2 minutes until it’s golden brown and crispy on both sides.
- Repeat the process with the remaining batter and filling to make more Pati Shaptas.
- Serve the hot Pati Shaptas garnished with extra chopped nuts and a drizzle of sweetened reduced milk (kheer), if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 607kcal (30%)Carbohydrates: 75g (25%)Protein: 17g (34%)Fat: 27g (42%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 19mg (6%)Sodium: 199mg (9%)Potassium: 208mg (6%)Fiber: 3g (13%)Sugar: 35g (39%)Vitamin A: 369IU (7%)Vitamin C: 1mg (1%)Calcium: 502mg (50%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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