Goan Patolios

Prep time:  20 Mins.        Cook time: 12 mins.
Cuisine: Goan                   Serves: 20 Pcs.

Patolios are a traditional Goan sweet , its something like a rice dumpling, made in a turmeric leaf and stuffed with coconut and Jaggery filling. It’s the turmeric leaves that gives it a flavour and aroma. This sweet is usually prepared in the month of August for the Feast of Our lady of Assumption and The feast of John the Baptist “ Sao Joao".

Ingredients 

For the Rice paste

• 2 cups parboiled rice (soaked in water overnight)

• 1/2 tsp Salt or as per taste 

For the filling

• 1 cup Goan Plam jaggery (grated)

• 2 cup Fresh grated coconut

• 1/2 tsp cardamom powder

• 25 Turmeric Leaves

Directions 

1. Mix together fresh grated coconut, palm jaggery and cardamom powder until well combined and set aside.  (see notes*)

2. Grind together the soaked rice and ½ tsp salt or as per taste with a little water to form a smooth paste of a thick consistency.

3. Wash and Wipe the turmeric leaves, spread some rice paste all over the leaf, as shown in the picture. Make use of a bit of water if required to help spread the thick paste.

4. Place the coconut jaggery mixture with a spoon as shown. Repeat the same for all the leaves.

5. Close the leaves as shown in the picture.

6. Place them in a pre-heated steamer and steam for about 15 mins. remove from the steamer and let them rest for 15 -20 mins.

7. Unwrap the leaves and Enjoy the Pattolio.

Recipe notes:

• *You can slightly heat the coconut mixture in a pan on low  flame if required to make sure the coconut and jaggery is well combined.

• Alternatively if your using rice flour then, take a bowl, add the rice flour and 1/2 tsp salt. Add 2 1/2- 3 cups hot water to the flour.(Add water little at a time). 

• The time for steaming the pattolios depends on the type of the rice and thickness of the rice spread on the leaf.

• A trick for all those who still want to enjoy the pattolios and don’t have turmeric leaves, just cut out greased baking paper in the shape of leaves and follow the same steps in the recipe.