Patisapta

Patisapta pitha is a traditional Bengali sweet dish usually made during winters. It is a type of pitha made from rice flour, and is often filled with coconut, jaggery or sweetened condensed milk. Both coconut and kheer are used as fillings for patisapta.^[1][2][3]

Patisapta

Patishapata made of kheer with cardamom, saffron and flower decorations in Berhampore, West Bengal.
Course	Snack, breakfast
Place of origin	Indian subcontinent
Associated cuisine	Bangladesh, India
Main ingredients	Rice flour, coconut, Jaggery
Media: Patisapta

Patisapta is mentioned in the Chandikavya written by the poet Mukundaram Chakrabarti in the late 16th century.