Goan Patoli: A Nostalgic Treat from the Heart

Patoli is a traditional Goan sweet dish made during the Nag Panchami and Ganesh Chaturthi festivals. It consists of coconut and jaggery filling wrapped in turmeric leaves and steamed. The turmeric leaves impart a unique flavor to the dish, making it fragrant and delicious.

Patoli

This recipe brings back cherished memories of my childhood, when I eagerly sat beside my grandmother, watching her lovingly prepare and steam these delicious treats. Receiving the first warm Patoli straight from the steamer was pure joy. I can still remember the excitement as I would wander around the neighborhood, savoring every bite, with the comforting taste of coconut and jaggery wrapped in turmeric leaves filling my heart with happiness. Those moments with my grandmother, sharing this sweet tradition will always hold a special place in my heart.

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Patoli Ingredients

For the Outer Covering:

• 1 cup rice flour

• A pinch of salt

• Water (as needed to make a smooth dough)

  
  

For the Filling:

• 1 cup grated coconut

• 3/4 cup grated jaggery (adjust to taste)

• 1/2 teaspoon cardamom powder

• 1/4 teaspoon nutmeg powder (optional)

• A pinch of salt

For Wrapping:

• 10-12 fresh turmeric leaves (if not available, banana leaves can be used)

  
  

Step 1: Let’s Get Started

1. Prepare the Filling:

   • In a pan, mix grated coconut, grated jaggery, cardamom powder, nutmeg powder, and a pinch of salt.

   • Cook on low heat, stirring constantly, until the jaggery melts and combines with the coconut. The mixture should be moist but not runny.

   • Once done, set it aside to cool.

     
     

2. Prepare the Rice Flour Dough:

   • In a bowl, mix rice flour with a pinch of salt.

   • Gradually add water and knead into a soft, smooth dough. The consistency should be like a chapati dough, not too hard or too soft.

   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

     
     

3. Assemble the Patoli:

   • Wash the turmeric leaves thoroughly with water and pat them dry.

   • Take a small ball of dough and flatten it on one side of the turmeric leaf using your fingers or a rolling pin. Spread the dough evenly to cover about half the leaf, forming a thin layer.

   • Place a spoonful of the coconut-jaggery filling in the center of the dough-covered leaf and spread it evenly, leaving some space around the edges.

   • Fold the leaf in half, covering the filling and sealing the edges. Repeat this process with the remaining leaves, dough, and filling.

     
     

4. Steam the Patoli:

   • Arrange the filled turmeric leaves in a steamer. Ensure they are placed in a single layer to allow even cooking.

   • Steam for about 15-20 minutes or until the rice dough is cooked and firm to the touch.

   • Once done, remove them from the steamer and let them cool slightly.

     
     

5. Serve:

   • Serve the Patoli warm. To eat, peel back the turmeric leaf and enjoy the fragrant, sweet filling encased in the soft rice flour covering.

Patoli recipe

Patoli recipe

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My mumma makes this recipe every Nag Panchami, and it’s my absolute favorite. I’m sure if you try it just once, it’ll become your favorite too. If turmeric leaves are not available, banana leaves can be used, but the unique aroma of turmeric leaves will be missing. Patoli is best enjoyed fresh, but it can also be stored in the refrigerator and gently reheated before serving.

Give this recipe a try and share your thoughts with me!