Poush Parbon Er Pati Shapta ~ Bengali Special!

Poush Parbon Er Pati Shapta ~ Bengali Special!
No, its not a tongue twister, nor am I trying to baffle you. And don’t you dare try to pronounce it unless you’re a Bengali or familiar with this dish. I tried over 10 times gave up and started referring this dish to Bengali sweet and that’s how its gonna be referred by me. Now, don’t be withdrawn by its name, the taste of this sweet is just out of the world. My kids and my husband don’t have much of a sweet tooth but they do like milk sweets and Bengali cuisine is famous for milk sweets. When I started out I didn’t really think we would enjoy this sweet this much and the verdict was unanimous to add this dish to the new found favorite list. Thanks to Srivalli for choosing this awesome dish for this month’s Indian Cooking Challenge without which I wouldn’t be introduced to some of the exotic dishes from India. The recipe has more steps but its not that hard to make. I’ve tried to explain every detail possible as I urge everyone to try it at least once to enjoy its awesome taste.

Recipe adapted from Bong Mom’s Cookbook’s   Pati Shapta


For the Filling

Grated Coconut –1 cup

Sweetened Condensed Milk — 1 can (398g)

Yogurt — 3 Tbsp

Ghee (Clarified Butter) — 4 Tbsp

Alternatively if you have access to ready made Khoa or Mawa then use the below measurement-

Khoa, unsweetened– 12 oz (300 gms)

Sugar / Date Palm Jaggery — 1 cup.

For Batter for Crepe

Maida or All Purpose Flour — 1 1/2 cups

Fine Sooji or Semolina or Rava — 1/4 cup (If you don’t get fine variety of Sooji or Semolina then grind the coarse Sooji in to a fine powder)

Rice Flour — 1/8 cup (Rice flour should be fine too, if not grind it to a fine powder)

Milk – 2 to 2 1/2 cups

For Topping

Condensed Milk as required / Sweetened thick Milk

Sliced or Coarsely ground Roasted Almonds (Optional)


1. In a microwave safe bowl, add sweetened condensed milk, 3 Tbsp of yogurt, 2 Tbsp of ghee and mix well. Microwave on high for 4 minutes. Let it stand for a minute(to avoid splattering) and mix in 2 Tbsp more of ghee and microwave for another 2 minutes. Let it stand and microwave again for additional 2 to 3 minutes. Total minutes to microwave may vary from 8 to 9 minutes. The mixture should be white in color, thick and not separated. It should still have some moisture in it. If its little watery microwave for another minute or two.

2. If you are planning to use ready made Khoa, then skip step 1 (you wouldn’t need sweetened condensed milk, ghee, and yogurt). Instead just softened the khoa in microwave. Mix Khoa and sugar and the rest of the steps are the same.

3. Mix grated coconut and sweetened Khoa in a pan and heat it over medium flame. Keep stirring until the sugar melts and the mixture thickens with little moisture in it. The mixture should be lightly brown with little granules and should be sticky. Switch off the flame and let it cool.

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4. In a bowl, mix all purpose flour, sooji (rava/semolina), and rice flour. Do not add milk all at once but slowly and stirring the milk in to the flour mixture while adding. I needed 2 1/2 cups to get the right consistency. It may be plus or minus few tablespoons of milk. The batter should not have any lumps, if you have lumps then either stir or run it in the blender to get a smooth batter.

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5. Heat a griddle or small pan preferably non-stick pan in medium setting. When hot, pour a laddle of the batter and in circular motion spread the batter quickly towards the outside of the pan (just like Dosa). Let it cook on one side, flip to the other side and let it cook on both sides.

6. Add about a tablespoon of filling in the center and cover the crepe from one and then from the other side. Flip and cook till the crepes are crispy.

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7. Arrange 2 to 3 filled crepes on a plate and drizzle with sweetened condensed milk or thickened milk and optionally top with slivered almonds. Nothing else matters now for the next few minutes, just sit back, relax and dig in but most importantly…. Enjoy!!!


1. As a variation, I served these crepes with a dollop of icecream (Vanilla ice cream mixed with almond, toffee, and caramel) along with the filling. The combination of hot crepes with cold ice cream was just so perfect.

2. With this recipe I got about 15 crepes. This recipe is so flexible that it can be doubled or halved without compromising the taste.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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