Category Archives: Bangladeshi Pies / Pitha

Zafrani Kheer Patishapta !!!!

Zafrani Kheer Patishapta !!!!

Zafrani Kheer Patishapta !!!!

Patishapta is a thin Swedish pancake or crepe type pitha , very special and adored by the Bengalis!! No special occasion is complete without it … there can be many variation , sometimes prepared coconut with molasses is used for the stuffing , and sometimes the kheer or the kheersha is used . There is savory version of patishapta too . Vegetables, meat or even cooked noodles is used as the stuffing .
My version , is my special, it is saffron flavored kheer with generous amount of dry nuts and raisins . My friend and family love it so much , hope , you will love it too InshaAllah!!!!!

Ingredients :

For the batter:

All purpose flour / maida 1/2 cup ( Half cup)
Rice flour 1/4 th cup ( one-fourth cup)
Semolina/sooji 2 tbl spoon
Liquid milk ( little warm or room temperature) 1 cup + 2 tbl spoon ( 1 cup= 250 ml) or water
Liquid Molasses/ date palm jaggery/ jhola khejur gur 1/4 th cup

For the Stuffing:

Very thick milk 2 cup ( I took 1 and half cup of evaporated milk and half cup of regular liquid milk)
Rice flour 2 level tbl spoon
Sooji 1 tbl spoon
2 cardamoms , 1 small stick of cinnamon
Saffron, soaked in milk
Sugar to taste
Coarsely chopped dried nuts , pista, almond , walnut and raisins


1. Make a thin batter with the ingredients mentioned for batter . The batter should not be too runny or too thick . A little thinner than the medium thickness . The batter should be free-flowing . Cover and keep it aside for at least 1 and half hours . The longer you put the batter to rest , the more perforated pitha or pancake it will be .. 🙂

2. Make the stuffing . Take some of the milk and mix rice flour with it .Boil the rest of the milk with cardamom, cinnamon and sooji . Soak saffron in another small bowl in milk and add it to the milk . I used few drops of food colors too . Add the sugar and the milk mixed with rice flour . Keep stirring , or else the bottom would be burnt . Soon the milk will thicken . Make a hard kheer of it . Cool down and mix the chopped nuts and raisins with it . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite .You may sprinkle rose water in the kheer before turning off the stove .

3. Now heat the non stick pan on medium low flame and rub with little oil with a cloth . Take a small ladle and put some batter on the pan . Swirl the pan to cover or coat most of it . Cover the pan . It will take not more than 45 seconds to set.

4. Now put some stuffing or filling lengthwise nearer to the edge , not in the center and keep folding .

Ready !!!!!!!


1. Don’t forget to rub the pan with oil , every time you put the batter to make pitha.

2. I don’t want my batter to be too sweet , as the stuffing will be sweet too . Those who like sweetness more may add little sugar to the batter too.

3. You can make the stuffing by cooking evaporated and condensed milk together . Make a thick creamy kheer by doing this and use as your stuffing.

6. Please chop the nuts for stuffing coarsely . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite

Jive Goja

Jive Goja

Jive Goja

Jive goja is the tongue shaped Bengali pastry , usually made in the festivals and occasions. It is caleed Jive Goja because of its tongue likeshape .


Moida/ all purpose flour 1 cup
Ghee 2 tbl spoon and a little more to rub on later
Salt to taste
Baking powder half tea spoon
Chilled water

For sugar syrap

2/3 rd cup sugar
1 cup water
cardamom, cinnamon


1. Take flour in a bowl and mix with ghee, salt and baking powder . Add Chilled water to make a dough . Cover the dough with a wet cloth for half and hour .

2. Make two balls from the dough . Roll out each balls into thin large disk . Now rub some ghee over the disk and roll the disk like swiss roll . It will look like long pipe . Now cut the pipe into small 1 and half inches cubes. You will notice swiss roll like pattern at one end of this cube . Roll the cubes into tongue or rectangle shape keeping that swirl pattern intact at that side .

3.Deep Fry the gojas at medium low flame until brown and crispy . In the mean time make the medium thick sugar syrap with cinnamon , cardamom . It should be two thread sugar syrap , that is a thick syrap . In order to prevent crystalization add few drops of lemon juice in it .

4. Add the fried gojas into the syrap immediately they are fried . The syrap should be warm too . Coat the gojas with syrap for 1-2 minutes and remove from there .

Cool them before you serve !!!!!!!!!!!!!