patishapta

Patishapta is a traditional Bengali sweet, a thin crepe made from rice flour that is rolled around a sweet coconut–jaggery filling. It is part of the wider family of pitha and is commonly prepared in Bengal and Bangladesh during the winter months and festive occasions.

The outer layer is made from a very thin batter of rice flour, water, salt and sometimes a little all-purpose flour, spread on a hot, lightly oiled skillet to produce a delicate crepe. The filling typically consists of grated coconut mixed with jaggery and cardamom; some versions include khoya or condensed milk. The filling is placed along one edge of the crepe and the sheet is rolled into a cylinder around it to form patishapta.

The dish varies by household and region in its thickness and exact stuffing, but the essential concept remains a delicate crepe wrapped around a sweet filling. In some preparations a light drizzle of ghee is added, and the patishapta is often enjoyed warm.

Patishapta is a staple of the Pitha season, particularly in winter, and is commonly served with tea or milk. Its culture reflects the Bengali culinary tradition of combining rice-based sweets with coconut and jaggery, with regional variants across Bengal and Bangladesh.