Goan Patoleo Recipe or Goan Patoli Recipe is yet another traditional goan sweet dish. Patolyo is mostly prepared during festive occasions at Goa, Mangalore and different konkan areas. This patoli is my childhood favorite and tasty sweet dish, my mom always prepared on August 15. These turmeric leaves recipe of goan patholio is prepared with coconut and jaggery. I learned from my mom how to make Goan Patoleo.
Goan Patoleo are mostly prepared at special occasions like Solemnity of Assumption of the Blessed Virgin Mary which is on August 15th. It is also India’s Independence Day. Also at June 24th Sao Joa Feast and at Ganesh Chaturti. On all these Occasions, this Goan Patoli or Goan Patoleo is prepared and shared with friends and neighbors.
Goan Patoli is prepared using turmeric leaves. These turmeric leaves gives a good aroma and taste to the Patoleo. Mostly these turmeric leaves are mostly available during monsoon season in India, and good to prepare goan potolyo during monsoon season at festivals.
These goan patholio prepared with turmeric leaves, coconut and goan jaggery are really mouth-watering and really wor These turmeric leaves recipe of goan patholio is prepared with coconut and jaggery. Also, try our delicious Chocolate Rum Balls Recipe
People refer to these Goan Patoleo with different names like Goan Patoleo, Patoli, Goan Patolyo, Patholi, Patholio, Patios. These Patoleo are mostly served at evening during tea times.
This Goan Patoli is a steamed sweet dish, and this is a very easy patoleo recipe. Mostly a Steamer Utensil is used to make goan patolyo.
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How to Prepare Goan Patoleo
- Soak the rice in water for 2 – 3 hours or overnight. Then drain the water and grind the soaked rice with little salt to a soft thick paste.
- Take a wokpot and cook the jaggery with little water on low heat, till it get dissolved. Then add grated coconut and little salt. Cook stirring regularly, till water is evaporated. Finally add the cardamon powder. Keep it aside to cool
- Next take the turmeric leaves, wash them and nicely clean them with dry cloth. Then apply a thin and even layer of rice paste, over the turmeric leaf. Now add coconut jaggery mixture on one side and fold the turmeric leaf properly Do this for all turmeric leaves properly.
- Take the Steamer Utensil and steam the stuffed turmeric leaves for patoli. Steam for 15 – 20 minutes and leaf color changes. And then Keep them aside. Let it cool down and Goan Patolyo are ready for serving.
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Goan Patoleo Recipe | How To Make Goan Patoli
Ingredients
- For Goan Patoleo
- 2 cups Rice boiled rice
- 14 Turmeric Leaves medium sized
- Salt
- Goan Patolio Stuffing
- 2 cups Grated Coconut
- 1 cup Grated Goan Jaggery
- 1 tablespoon Cardomon powedered Elaichi
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Instructions
- To Make Goan Patoleo, first soak the rice in sufficient water for atleast 2 to 3 hours or overnight.
- Then drain the water, and grind this rice with little salt to smooth and thick paste.
- Preparation for Patoleo Stuffing Mixture
- Take a thick bottom pan and heat it, and add goan jaggery with little water (nearly 1/4 cup) and cook on low heat.
- Cook this stirring occasionally till the jaggery completely get dissolved.
- Then add the grated coconut with a pinch of salt and cook on medium heat. Cook this till the water evaporates and the mixture is thick.
- Finally add caradmon powder and mix it very well. Close the heat and let the Patoli Stuffing Mixture cool down.
- Prepare Goan Patoleo
- Wash the turmeric leaves with water and wipe them with dry clean cloth or paper.
- Apply the thick rice paste very smoothly and thinly all over the turmeric leaf. Don't go to the extreme edges.
- Now add coconut jaggery mixture all over the rice paste evenly on one side of the turmeric leaf.
- After that fold the turmeric leaf nicely, pressing the extreme edges nicely to seal it.
- Follow this procedure for all Goan Patolyo leaves (turmeric leaves).
- Now place the Goan Patoli leaves (turmeric leaves) in the steamer in groups (based on steamer size) and steam them for 15 - 20 minutes, till the patoleo are properly done and the patoli leaf color changes little.
- Remove these patolyo from the steamer and let it cool.
- Goan Patoleo is ready to be served. It is served with the leaf either hot or cool.
Notes
- Cut these turmeric leaves according to the size of the steamer or container
- If you don't have a steamer, a pressure cooker, or any cooking utensil can be used. Here fill with some water below, then place the cooking stand in water, and place the cooking tray on this stand with these patolyo layed. Cover it and steam it.
- If there is no Goan Jaggery then Sugarcane Jaggery can also be used.
- goan boiled rice is preferred (if available) otherwise other boiled rice also is good enough
Nice recipe and very well explained. Please let me know wheather to add water while grinding the soaked rice or no.
hey my favorite goan potaleo, my parents made this. I try making this patoleo …….