Patisapta
Bengali sweet dish
From Wikipedia, the free encyclopedia
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]
Place of originIndian subcontinent
Associated cuisineBangladesh, India
Main ingredientsRice flour, coconut, Jaggery
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 is mentioned in the Chandikavya written by the poet Mukundaram Chakrabarti in the late 16th century.