Authentic Bengali Khirsha Patishapta Pitha Recipe | Soft & Creamy Khirsha Patishapta Pitha Recipe

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and is often more accessible.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded coconut

Almond flour provides a nutty flavor and is lower in sugar.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and can be used for frying.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water can be used for a lighter batter.

For making Khirsha, combine full fat milk, cardamom, ghee, rice flour, powdered milk, date-palm jaggery syrup, and grated coconut in a bowl.

For the batter, mix rice flour, all-purpose flour, powdered milk, ghee, sugar, salt, date-palm jaggery syrup, and water in another bowl until smooth.

Heat ghee in a non-stick pan over medium heat until shimmering.

Pour a ladleful of batter onto the pan, swirling to create a thin crepe.

Cook until the edges lift and the surface is set, about 2-3 minutes.

Spread a layer of coconut filling on one half of the crepe.

Fold the crepe over the filling and cook for an additional minute.

Remove from the pan and keep warm while repeating with remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens