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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Nutritional information for this recipe is an approximation and is not to be construed as medical advice.