Goan Patoli Recipe|Indian Traditional Patolyo | पातोळी |Goan Patoleo recipe | Steamed Sweet Dessert

Goan Patoli recipe.

Patoli is a popular traditional sweet prepared in Goa. The Hindu community prepares this sweet during Nagpanchami and Shravan month while we Goans, prepare on the occasion of Solemnity of Assumption of the Blessed Virgin Mary on 15th August and India's Independence Day. I have been eating this since childhood. My mom always made this on 15th Aug. So anyone can enjoy this dessert irrespective of caste or creed.

Patoli is made with rice, grated coconut, and jaggery. Here's how to make Patoli.

Take Goan parboiled rice also known as Ukade rice.
Wash and soak the rice in water for overnight.
Drain the water and grind it in the mixer grinder with a little water and salt and make it a soft thick paste.
Take 10 cardamom, and make a powder of it in this grindstone.
Take 1 whole fresh coconut, and grate it finely.
Take 2 types (optional can also take any 1) of Jaggery in equal quantity (Goan Palm Jaggery better known as Goan Madachem Godd, which is dark brown in colour and Sugarcane jaggery is golden brown) and chop it finely.
Take a heavy bottom pan, add the Jaggery to it, and keep stirring regularly on low heat.
Once it starts melting add the freshly grated coconut and stir the mixture for 3-4 mins and allow it it evaporate.
Add the powdered cardamon powder and give it a final mix.
Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos.
Switch off the gas and allow the mixture to cool down.

Cut the tips of the turmeric leaves and slice them into halves.
Rinse the turmeric leaves, allow them to drain and then wipe the moisture with a cloth and place them aside.

Take some batter and apply it to the turmeric leaves all over. Apply a thin and even layer of rice paste, over the turmeric leaf.
Take a scoop of coconut-jaggery stuffing and put it over one side of the leaf.
Close on the opposite side of the leaf.
Ensure its sealed properly and repeat the same with the rest of the leaves.

Place them on a steamer, if you don't have a steamer take a vessel containing water, and tie a muslin cloth on it. Add the stuffed leaves to it and close it with a lid. You could also steam in an idli vessel.
Cook this for 20 minutes, once the colour of the leaves changes the Patoleos are ready.

Allow to cool, then unwrap the leaf and enjoy your patoleos warm or cold. Goan Patoleos are ready for serving.

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