Patishapta (Bengali Coconut and Jaggery Crepes)
Thin semolina and rice flour crepes rolled around a sticky filling of coconut, jaggery and cardamom.
- Time55 min
- LevelMedium
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 237kcal
- 31.9gcarbs
- 13gof which sugars
- 10.6gfat
- 7gsaturates
- 4.3gprotein
- 2.5gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, semolina, rice flour and salt with the 300 ml milk and the water into a smooth, thin batter, like single cream. Rest for 20 minutes.
20 min - 2
Meanwhile, put the coconut, jaggery and 4 tbsp milk in a pan over a low heat. Stir for 5 to 6 minutes, until the jaggery melts and the mix turns sticky and clumps together. Stir in the cardamom and cool.
6 min - 3
Heat a non stick frying pan over a medium heat and brush it with a little ghee.
- 4
Pour in a small ladle of batter and swirl to make a thin crepe about 18 cm wide. Cook for 1 to 2 minutes, until set and lightly golden underneath.
1 min 30 s - 5
Spoon about 2 tbsp of filling along one side, roll up the crepe and cook for 30 seconds more to seal. Repeat to make 8, stirring the batter between each.
0 min 30 s - 6
Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
