Patisapta
 Patishapata made of kheer with cardamom, saffron and flower decorations in Berhampore, West Bengal. | |
| Course | Snack, breakfast |
|---|---|
| Place of origin | Indian subcontinent |
| Associated cuisine | Bangladesh, India |
| Main ingredients | Rice flour, coconut, Jaggery |
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
[edit]- ^ "Shubho Bijoya! Here are some traditional Bengali homemade sweets to last you till Diwali". The Statesman. 18 October 2018. Retrieved 4 April 2025.
- ^ "Five Delightful Pithe Recipes For Winter; A Bengali Dessert To Cherish During Winter". The Statesman. 13 January 2022. Retrieved 4 April 2025.
- ^ Roy, Pranab (July 1987). Banglar Khabar (in Bengali). Kolkata: Sahitya Lok. p. 66.