Here's how to make authentic Bengali Patishapta Pitha in just 5 steps.

Prepare the filling, cook grated coconut and jaggery in a pan until combined. add khoya and cardamom powder, cook until thick, and let it cool.

Make the crepe batter, mix rice flour, all-purpose flour, and semolina with milk and sugar to form a smooth, runny batter. rest for 15-20 minutes.

Cook the crepes, heat a greased pan, pour batter, and spread it thin. cook until edges lift and the surface is set.

Fill and roll, place the filling in the center, fold the sides, and roll into a cylinder. cook briefly to seal.

Serve, repeat with the remaining batter and filling. serve warm or at room temperature.