Patisapta

Patisapta
Patishapata made of kheer with cardamom, saffron and flower decorations in Berhampore, West Bengal.
CourseSnack, breakfast
Place of originIndian subcontinent
Associated cuisineBangladesh, India
Main ingredientsRice flour, coconut, Jaggery
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Patisapta pitha is a traditional Bengali sweet dish usually made during winters. It is a type of pitha made from rice flour, and is often filled with coconut, jaggery or sweetened condensed milk. Both coconut and kheer are used as fillings for patisapta.[1][2][3]

Patisapta is mentioned in the Chandikavya written by the poet Mukundaram Chakrabarti in the late 16th century.

References

  1. ^ "Shubho Bijoya! Here are some traditional Bengali homemade sweets to last you till Diwali". The Statesman. 18 October 2018. Retrieved 4 April 2025.
  2. ^ "Five Delightful Pithe Recipes For Winter; A Bengali Dessert To Cherish During Winter". The Statesman. 13 January 2022. Retrieved 4 April 2025.
  3. ^ Roy, Pranab (July 1987). Banglar Khabar (in Bengali). Kolkata: Sahitya Lok. p. 66.

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