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).
Gujiya is a popular Indian sweet pastry filled with a mixture of khoya (milk solids), nuts, and coconut. It’s deep-fried and then dipped in sugar syrup or dusted with powdered sugar.



