कापसाहून मऊ आणि सात्विक पातोळ्या । पारंपरिक पातोळ्या | Maharashtrian Patolya Recipe Madhura

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00:00-Introduction
01:11-Ingredients
02:01-Making stuffing
04:33-Making ukad
06:46-Making patolya
11:16-Steaming patolya
12:40-Serving and tasting

#patolya #madhurasrecipemarathi #indiancuisine #comfortfood #streetfood

Today, let’s see how to make Nagpanchami special traditional Patolya. This is an authentic Marathi recipe. As we all know, Nagpanchami is a special festival in Maharashtra. This is a very easy and simple recipe. In Maharashtra, different traditions are followed on Nagpanchami. One of it is avoiding use of skillet. So, you can male chapati or bhakari. So people make steamed recipes on that day. Patolya is a steamed sweet dumpling made from rice flour, fresh coconut and jaggery. Cover is made from rice flour and stuffing is made of fresh coconut and jaggery. It looks tempting and tastes just awesome. This recipe doesn’t need lot many ingredients. You can easily make it from very few ingredients those are readily available in your pantry. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 1 cup Rice flour
• Salt to taste
• 1 tbsp Ghee
• 1 cup Water
• 1 cup grated fresh Coconut
• 1 tbsp Ghee
• 1/2 cup Jaggery
• Cardamom powder
• A pinch of Nutmeg powder
• Chopped Cashew nuts
• Chopped Almonds

Method:
• Heat up a pan on medium heat and add ghee and fresh coconut.
• Mix well and fry it together for about 4-5 minutes.
• Add jaggery, cashew nuts and almonds and mix well.
• Fry it well together until the mixture dries out a little and comes together like dough for about 5-6
minutes.
• Turn off the gas and add cardamom powder and nutmeg powder and mix well. Stuffing is ready.
• Let it cool down completely.
• Heat up water in a pan on medium heat and add water, salt and ghee.
• Mix well and bring it to boil.
• Reduce the heat to low and add rice flour.
• Mix in quickly. No lumps of rice flour should be formed.
• Cover and steam the ukad on low heat for just about 2 minutes.
• Turn off the gas and let the ukad rest for 5 more minutes.
• Take the ukad out into a bowl and mash it well with the base of a ‘Tambya’ or glass until it
becomes nice and homogenous.
• You can blend the ukad in food processor too.
• Knead the ukad really good with hand until it turns nice and soft.
• Divide the uakd into 6 equal portions and make them smooth and even.
• Place one of the portions on a banana leaf and pat it into thin oval pari.
• Dip your hand in water while patting the pari if needed.
• You can place a butter paper or another banana leaf on the ukad and roll it into thin ovel pari.
• Traditionally turmeric leaves are used to steam the patolya. But I couldn’t get turmeric leaves. So I
am using banana leaves.
• Spread the stuffing on vertical half of the pari fold the other half over it.
• Close the patolya well.
• Heat up about 1” water in the steamer and bring it to boil.
• Steam the patolya medium heat for about 13-14 minutes.
• Take the patolya out and remove the banana leaf. Patolya are ready.
• Serve patolya with lot of ghee.

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