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Patishapta with cashews, rich indian sweet with nut filling
Rich Indian patishapta with cashew and walnut filling

Bengali Rice Crepes with Cashew & Saffron Cream (Patishapta)

Author: Flavelo
Recipes Cakes and Desserts
Patishapta is the jewel of Bengal, a sophisticated stuffed crepe traditionally served during the harvest festival. Unlike Western crepes, the batter is a blend of rice flour and wheat flour, giving it a unique, slightly grainy yet soft texture. The filling, or 'pur,' is a rich, caramelized milk pudding (kheer) infused with cashews and saffron—evoking the high art of Indian confectionery.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Non-stick crepe pan
  • Heavy-bottomed pot (for the filling)
  • Whisk
  • Ladle

Allergen Information

⚠️ Milk
⚠️ Tree Nuts
⚠️ Wheat

Instructions

1 ✓

Make the filling: Pour 2 cups of milk into a heavy-bottomed pot. Add half the sugar and the saffron. Simmer over low heat, stirring frequently, until reduced by half (approx. 20 minutes).

Tip: Slow boiling caramelizes the milk sugar (lactose), creating a deeper flavor (Maillard reaction).
2 ✓

Meanwhile, roughly chop the cashews and walnuts. Toast them in a small skillet with 1 tsp ghee until fragrant. Add to the thickening milk.

Tip: Toasting nuts activates their essential oils.
3 ✓

Once the milk mixture thickens into a pudding consistency, stir in the vanilla, cinnamon, and rose water. Remove from heat and let cool completely.

Tip: The mixture will firm up further as it cools (gelatinization).
4 ✓

Make the batter: Whisk together the flour, rice flour, remaining sugar, and a pinch of salt. Gradually add the remaining 1/2 cup milk (and water if needed) to form a thin crepe batter. Let rest for 15 minutes.

Tip: Resting allows the starch granules to swell, ensuring the crepe holds together better.
5 ✓

Heat a crepe pan and lightly grease with ghee. Pour in a ladle of batter, spread it out, and cook until the top looks matte.

Tip: You only need to cook one side!
6 ✓

Place a line of filling along the edge of the crepe, then roll it up like a cigar. Repeat with remaining batter.

Tip: The crepe is flexible and easy to roll when warm.

Recipe FAQ

Why is the crepe tearing?
The batter might be too thick, or the pan isn't hot enough. Rice flour makes it more fragile, so handle with care!
Can I use regular butter instead of Ghee?
Yes, but Ghee (clarified butter) adds a nuttier flavor and has a higher smoke point, so it doesn't burn as easily.

Ingredients

  • 1 cup All-Purpose Flour
  • 0.33 cup Rice Flour (for authentic texture)
  • 2.5 cups Whole Milk
  • 0.5 cup Granulated Sugar
  • 4 tbsp Ghee (or melted butter)
  • 0.5 cup Cashews (raw)
  • 0.25 cup Walnuts
  • 1 pinch Ground Cinnamon
  • 1 pinch Saffron Threads
  • 1 tsp Vanilla Extract
  • 1 tsp Rose Water
  • 1 pinch Salt