Patisapta

{{Infobox food

| name = Patisapta

| image = Patishapta with kheer - Berhampore 01.jpg

| caption = Patishapata made of kheer with cardamom, saffron and flower decorations in Berhampore, West Bengal.

| alternate_name =

| country = Indian subcontinent

| region =

| national_cuisine = Bangladesh, India

| creator =

| course = Snack, breakfast

| served =

| main_ingredient = Rice flour, coconut, Jaggery

| variations =

| calories =

| other =

}}

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.{{cite news |title=Shubho Bijoya! Here are some traditional Bengali homemade sweets to last you till Diwali |url=https://www.thestatesman.com/india/shubho-bijoya-traditional-bengali-sweets-1502697655.html |access-date=4 April 2025 |work=The Statesman |date=18 October 2018 |language=en}}{{cite news |title=Five Delightful Pithe Recipes For Winter; A Bengali Dessert To Cherish During Winter |url=https://www.thestatesman.com/lifestyle/food/five-delightful-pithe-recipes-winter-bengali-dessert-cherish-winter-1503038462.html |access-date=4 April 2025 |work=The Statesman |date=13 January 2022 |language=en}}{{cite book |last1=Roy |first1=Pranab |title=Banglar Khabar |date=July 1987 |publisher=Sahitya Lok |location=Kolkata |page=66 |language=bn}}

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