Patishapta pitha – Bangladeshi rice crêpes

1 hour 15 minutes



  • 75g of semolina
  • 75g of rice flour
  • 150g of plain flour
  • 400ml of milk
  • 50ml of water
  • 1/8 tsp salt
  • 2 tbsp of sugar


  • 1 cinnamon stick, small
  • 6 cardamom pods
  • 1 bay leaf
  • 200g of desiccated coconut
  • 1 tsp ghee
  • 225g of date molasses
  • 4 tbsp of oil, to brush the pan

To serve

  • 2 tbsp of pistachio nuts, finely chopped
  • 2 tbsp of dried rose petals
  • pouring cream, (optional)


In a bowl, mix together the semolina and flours with milk and water. Add the salt and sugar and whisk until smooth. Cover and leave to rest for 1 hour
Meanwhile, make the filling. Bring 500ml of water to the boil with the cinnamon, cardamom and bay leaf. Mix in the coconut and reduce the heat to low. Cook for 15–18 minutes, stirring regularly until the coconut has softened and absorbed all the water. Take off the heat and set aside
Melt the ghee over a medium heat in a frying pan. Once the ghee has melted, add the coconut and molasses and cook for 8–10 minutes on a very low heat, until the molasses has blended with the coconut and the mixture has turned soft but still falls easily off a spoon. Take off the heat and transfer the mixture to a dish and leave to cool for at least 30 minutes
Heat a flat griddle pan or cast-iron tawa pan over a low heat and brush lightly with oil. Add a small ladle of batter to the pan, swirling as you go, to create a thin crêpe. Cook for 1–1 ½ minutes until pale golden on the underside and place roughly 2 tbsp of the coconut filling across the centre in a thick vertical line or log shape
Use a spatula to flip over one side of the crêpe to cover the filling and then flip the other side over the covered filling (like an envelope). Repeat until you use up all the batter, greasing the pan after cooking every patishapta. Remove from the pan and keep warm as you cook the rest
Scatter with finely crushed pistachios and rose petals with some pouring cream on top, if desired