How to make Goan Patolis/Konkani Patoleos - 2 Ways | Sweet Rice Dumplings Steamed in Turmeric leaves

Patoleo / Patoli are stuffed sweet wraps made of grated coconut, rice & jaggery and cooked by wrapping & steaming in turmeric leaves (haldi ke paan).

2 different methods of preparing this delicious sweet have been shown in this video. You can also prepare this sweet if you do not have turmeric leaves or a steamer, just refer the tips and tricks that have been mentioned in this video and watch it till the very end.

Patoleos are made by Goan & Mangalorean Catholics on August 15, the Feast of the Assumption of the Blessed Virgin Mary (a Holy day of obligation) which happens to coincide with Independence Day in India. Some people also prepare Vonn/Soji on this day. Patoleos are also prepared in Goa on Sao Joao fest (Nativity of St. John the Baptist) which falls on 24th June and Konsachem fest (Harvest festival).

Konkani Hindus prepare patoleos on the second Sunday of Sharavan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi.

Ingredients:
12 large or 24 small turmeric leaves/haldi ke paan

Method 1
2 cups rice flour (320 g)
Hot water (2-2.5 cups)
1/2 tsp salt or to taste

2 cups fresh grated coconut (300 g)
250 g palm jaggery (adjust sweetness as per taste)
1/2 cup water
1 tsp green cardamom/elaichi powder or as per taste

Method 2
2 cups rice flour (320 g)
2 cups water + for kneading
1/2 tsp salt or to taste

2 cups fresh grated coconut (300 g)
200 g sugarcane jaggery (adjust sweetness as per taste)
1 tsp ghee/clarified butter
1 tsp green cardamom/elaichi powder or as per taste

Recipe for Goan Vonn/Soji (Kazarachi Dal)
   • Goan Vonn / Soji Recipe | Vegan & Glu...  

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