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Patishapta Pitha


Pitha Batter:

Rice flour 1 cup

Suji/ Samolina 1/2 cup

White all purpose flour 1/2 cup

Salt to taste

Water (warm) 2 1/2 cup

Pitha Filling:

Evaporated milk 1 1/2 cup

Suji / Samolina 2 tbsp

Ghee 1 tbsp (optional)

Gur / Jaggery 2 tbsp


In a bowl, add rice flour, suji/samolina, white flour, salt. Mix all dry ingredients together. Add water in small amounts while whisking all ingredients together. Make sure there are no lumps in the batter.

Rest it for 15 minutes.

Heat a pan at medium flame, grease the bottom of the pan with oil. Add evaporated milk, suji (samolina), ghee, gur and mix all ingredients well. Continuously stir until the evaporate milk reduces and the mixture forms a thick paste. Remove the pan from heat and keep aside to be used as filling for the pitha.

Heat a non stick pan (medium-high heat), grease the bottom with oil. Gently stir the batter and pour a spoonful of batter onto the centre of the pan. Slightly move/twist the pan so the batter distributes all sides making a round shape. Allow for one side to cook well (roughly 2 mins). Using a spoon, add the filling to one side and start rolling the pitha from one side until the end. Be careful as the pitha will be very hot! Remove pitha and grease the pan again before making next pitha.

Serve hot or cold! Enjoy the sweetness!



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