Patishapta Pitha

    Patishapta pitha is known for its creamy kheer and soft outer roll. It is a popular pitha or dessert that is made during the winter. Enjoy with warm tea.


    Dhaka, Bangladesh
    7 people made this


    • 1 cup of sugar
    • 1 kg milk
    • 1 cup of rice powder
    • 1/2 cup of flour
    • Pinch of salt
    • Water as needed
    • 1 tablespoon of ghee
    • 1/2 cup of soybean oil


    1. Heat the milk with sugar and stir regularly so that a thick kheer forms. Kheer will be ready when the milk becomes so thick that it turns into a rich cream.
    2. In a bowl, mix the rice powder, flour, pinch of salt and 1-1-.5 cups of water. The mixture will be not too thick of thin.
    3. Heat a frying pan. Sprinkle a bit of oil and ghee and spread the flour mixture in spirals to make a full circle. It will look like a tortilla. Allow the mixture to fry and swell. Slide the tortilla shaped patishapta pitha from side to side and then reverses the side for even frying.
    4. Place the pitha on a plate. Fill it in with 1-2 tablespoons of the kheer. Roll the pitha. It is ready.
    5. Repeat again to make more pithas. However, clean the pan with tissue and then sprinkle a bit of oil and ghee before frying a new pitha.

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