Winter Pie: Recipe for making Patisapta

 

Winter Pie: Recipe for making Patisapta

 

Published: 28 November 2025  :

Winter is the time for pitha and puli. All kinds of pitha are eaten during this time. One of the popular winter pitha is patisapta. This pitha with a delicious milky filling inside is more or less everyone's favorite. Make patisapta at home this winter. Know the recipe- 

There are two main parts to making a patisapta: 1. Pastry batter and 

2. Pur or kheer Ingredients for making kheer or puri

Coconut shell - 1 cup
Powdered milk - 1/2 cup (or kheer)
Jaggery (date or sugarcane) - 3/4 cup (can be adjusted according to taste)
Cardamom powder - 1/2 teaspoon
Water or milk - 2/3 tablespoon Method of making kheer 

Melt jaggery with water or a little milk in a pan. When the jaggery melts, add the coconut flakes and mix well on medium flame. When the mixture thickens, add the powdered milk and cardamom powder. When the puri starts to leave the side of the pan and becomes sticky, remove it and let it cool. 

Ingredients for making pitha batter

Rice powder (Atap rice) - 1 cup
Flour - 1/2 cup
Semolina - 2 tablespoons (optional, for softening)
Sugar or jaggery - 3/4 tablespoon (to taste)
Salt - 1 pinch
Milk or water - as required (to make the consistency)
Oil or ghee - a little (for frying)

Method of making batter 

In a large bowl, mix together the rice powder, flour, semolina, sugar/jaggery and salt. Now slowly add the milk or water and keep mixing well, so that there are no grains or lumps. The batter should not be too thick or too thin.

After making the batter, keep it covered for at least 20-30 minutes. This will soften the semolina and rice powder and make the pitha soft.

How to make Patisapta 

Heat a non-stick pan and brush it with a little oil or ghee. On medium flame, take a spoon and pour the batter in the middle of the pan and roll it in a thin round shape by rolling it. After a minute, when the top of the patti becomes dry, spread the prepared coconut filling in a long length and keep it aside. Now, carefully fold the patti with your hands and make it into a roll. Cook until all the sides of the patti turn light brown. Then your tasty pattisapta is ready.