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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).
Ingredients
Method
- 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!
Nutrition
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