As the winter chill embraces the Indian subcontinent, ushering in the season of harvest and prosperity, families across West Bengal and Bangladesh eagerly anticipate the arrival of Sankranti, a festival that marks the transition of the sun into the zodiac sign of Makara (Capricorn). Amidst the vibrant festivities and cultural celebrations that characterize this auspicious occasion, one sweet delicacy takes center stage – the beloved Patishapta. The making of Patishapta is often a communal affair, with family members joining hands to create this sweet symphony of tradition and taste.

Patishapta, with its delicate folds and rich fillings, is a culinary masterpiece that encapsulates the essence of Sankranti. This traditional Bengali sweet is an integral part of the festive spread, bringing joy and a symphony of flavors to households. The name “Patishapta” itself is derived from the Bengali words “pata,” meaning thin crepe, and “shapta,” signifying filled or stuffed. This delightful treat is essentially a thin, crepe-like pancake that encases a delectable mixture of coconut, khoya or mawa and jaggery or sugar.


Patishapta is not limited to a single day of celebration. Its presence graces the dining tables throughout the Sankranti season, making it a versatile and much-loved sweet.


Course: DessertCuisine: IndianDifficulty: Moderate


Prep time


Cooking time


Total timeminutes

A delicacy from the state of West Bengal!


  • For the batter
  • Maida – ¼ cup

  • Rice Flour – 2 tbsp

  • Rava – 1 tbsp

  • Sugar – 1-2 tbsp

  • Salt – 1/8 tsp

  • Milk – ¾-1 cup

  • Ghee or Oil

  • For the filling
  • Ghee – ½ tsp

  • Grated Coconut – ½ cup

  • Sugar – 2 tbsp

  • Mawa – 2.5 tbsp

  • Milk – ¼ cup


  • In a bowl, add maida, rice flour, rawa and sugar and mix it together.
  • Add salt and milk to this slowly to make it into a thin batter. Keep this aside for an hour.
  • In a pan, add ghee and to this add the grated coconut.
  • Fry the coconut in the ghee for a couple of minutes till the raw smell of the coconut is no longer there. To this, add the sugar and mix it for a couple of minutes.
  • Add mawa into this and mix it well. Once the mix blends well, add the milk and mix it all for a few minutes till it comes together.
  • Turn off the heat and let it cool down a little.
  • On a flat pan, brush some oil or ghee and spread a little batter onto it into a thin crepe.
  • As the top portion of the crepe dries out, spread a portion of the filling length wise onto the crepe and then roll the crepe over.
  • Take it off heat and transfer it to a plate. Enjoy!

Recipe Video

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