ICC June - Pati Shapta

For this month's Indian Cooking Challenge (ICC), Valli chose a Bengali dessert usually made during the Sankranthi season. I have missed quite a few ICC challenges but when I saw this scrumptious dessert, I knew I had to make them.

ICC June - Pati Shapta

I thought Pati Shapta were Indian version of French crepes that are filled with delicious coconut-khoya filling and drizzled with sweet syrup. They were easier to make than the French crepes and the filling was to die for. We thoroughly enjoyed these and the reheated leftovers taste just as good.

Recipe adapted from Sandeepa's recipe @ Bong Mom's Cookbook.
ICC June - Pati Shapta
For this month's Indian Cooking Challenge (ICC), Valli chose a Bengali dessert usually made during the Sankranthi season. I have missed quite a few ICC challenges but when I saw this scrumptious dessert, I knew I had to make them. I thought Pati Shapta were Indian version of French crepes that are f...

Pati Shapta

Summary

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  • Coursedessert
  • Cuisinebengali
  • Yield5~6 serving s 5~6 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time30 minutesPT0H30M
  • Total Time50 minutesPT0H50M

Ingredients

For the Crepes:
All-purpose Flour
1/3 cup
Semolina/ Rava
2tbsps
Rice flour
3tbsps
Sugar
1tbsp
Milk
1cup
For the Filling:
Grated coconut - (I used frozen)
1cup
Jaggery
1/2 cup
Khoya - . block, thawed
1/2 of 12 oz
For the Sauce:
Evaporated milk - . cans
12 oz
Sugar
1 1/2 tbsps

Steps

  1. Make the Filling: Thaw the frozen coconut & khoya. In a pan, add all the filling ingredients and cook on medium flame, stirring frequently until the mixture is cooked and is thick. Set aside.
  2. Make the Sauce: In a small saucepan, add the evaporated milk and sugar. Simmer the mixture until it reduces to half of the initial volume, about 5 minutes.
  3. Make the Crepes: In a medium bowl, combine all the dry ingredients and slowly add the milk to form a not too thick or not too thin batter. 
  4. Heat a small non-stick saute pan, add ½tsp ghee and pour about ¼cup of the batter, swirl the pan around to make sure that the batter is evenly spread on the pan. Cook on medium flame until the edges start to curl up and the top starts to dry up. Slowly flip the crepe and cook on the other side until lightly browned and cooked through.
  5. To Assemble: Place 2tbsp filling in the middle of a crepe, fold it up, griddle with the sauce and ENJOY!!
ICC June - Pati Shapta
ICC June - Pati Shapta
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