This is one thing you can be sure of with bongs. No matter where in the planet they are, they do not miss their festivals and the foods that go with it. And if some dishes are originally complicated, they will find a way to make an easier version. The original Pattishapta involves grinding rice to a flour done in a 'dheki' in the villages, grating coconut with a contraption which is part of the 'bothi da', ( I can proudly say I possess one) dehydrating the grated coconut in a brass 'korai' with sugar and elaichi or camphor and making the final batter very carefully to the correct consistency. If not, the pithas stick to the tawa and are a mess! I remember my aunts and grandmother doing all this. The recipe I provided is a 'short cut' recipe involving very little effort, but the pithas taste just as good and no Shankranti goes past without my family eating them by the dozen. I have friends in the UK and US who do the same and we often view each others uploaded photographs on FB or Instagram and feel mighty pleased and bonded!

Easy Patishapta. 

Come January and patishapta and shankranti are upon us. We love to eat it during this month. Sid can eat Patishapta all day. My nephew Saurav (Paplu) is also a big fan. He can eat 5-6 at a time. 

Maida 2 cups
Suji 1 cup
Rice flour 1/2  cup
Sugar I cup
Milk 250 ml


Make a batter with the ingredients. It is best to let it be overnight. In the morning, spoon out 1 ladle full at a time on hot tawa and spread, much like a pancake or dosa. You can put a spoonful of filling and roll it up.

My filling is special and rare. I collect the cream from my daily milk to make ghee with it. The milk solid left after separating the ghee is what is called 'shor bhaja' in Bangla. I add sugar, desiccated coconut and 2 spoons of milkmaid to it. My special filling is ready.

You can serve the patishapta with a spread of milkmaid on top.