Taal er Patisapta
A fragrant Bengali sweet that blends the nutty flavor of plum pulp with freshly scraped coconut and a rich, caramelized khoya‑jaggery filling. Light, airy crepes are rolled around the sticky filling and lightly fried until golden.
Recipe by Arpita | Creative Artist· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Batter
- 3 cups all‑purpose flour
- 2 cups semolina (sooji)
- 1/2 cup rice flour
- 2 cups plum fruit pulp
- 1 cup granulated sugar
- 1/2 tsp salt
- 2 tbsp milk powder
- milk
Filling
- freshly scraped coconut
- khoya (mawa)
- jaggery
- granulated sugar
- a pinch salt
- milk powder
- a little ghee
Instructions
- 1In a large mixing bowl combine the all‑purpose flour, semolina, rice flour, plum pulp, granulated sugar, salt, and milk powder.
- 2Gradually add milk, stirring continuously, until the mixture forms a smooth, semi‑thick batter (it should coat the back of a spoon).
- 3Cover the batter and let it rest at room temperature for 30 minutes; this allows the flours to hydrate and the batter to become airy.
- 4While the batter rests, prepare the filling: heat a non‑stick pan over medium heat and add a little ghee.
- 5Add the freshly scraped coconut, crumbled khoya, jaggery, a pinch of salt, and a tablespoon of milk powder to the pan; stir constantly until the jaggery melts and the mixture becomes glossy (about 1 minute).
- 6Pour in half a bowl of liquid milk and continue cooking on low flame, stirring, until the mixture thickens and becomes sticky (approximately 3–4 minutes). Remove from heat and set aside.
- 7Heat a clean non‑stick skillet over medium‑high heat and lightly brush with ghee.
- 8Pour about one and a half ladlefuls of the rested batter onto the skillet, spreading quickly into a thin, round crepe (similar to a pancake).
- 9Cook the crepe for 1–2 minutes until the surface is set but still slightly soft; do not brown it.
- 10Place a spoonful of the coconut‑khoya filling on one half of the crepe and fold the other half over to form a roll.
- 11Press the roll gently and let it cook for another 2 minutes, turning once, until the exterior is golden and crisp.
- 12Transfer the finished patisapta to a serving plate; repeat the process with the remaining batter and filling.
- 13Serve the patisapta warm, optionally drizzled with a little extra melted ghee or a dusting of powdered sugar.
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Frequently asked questions
- How long does it take to make Taal er Patisapta?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Taal er Patisapta recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Taal er Patisapta recipe come from?
- It was shared by Arpita | Creative Artist on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.