Patoli Recipe

Patoli is a traditional Konkani sweet made by combining rice flour, grated coconut, and jaggery into a sweet filling. This mixture is placed on turmeric leaves, which impart a unique aroma. The leaves are folded to enclose the filling and steamed until the dough is firm. Patolis are best enjoyed fresh and can be stored for a few days in an airtight container.

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Course: Breakfast, Side Dish, Snack

Cuisine: Indian

Keyword: Patoli Recipe

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Patoli

Calories: 100kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Filling:

1 Cups Grated fresh coconut
1/2 Cups Jaggery, grated or chopped
1/2 tsp Cardamom powder

For the Rice Flour Mixture:

1 Cups Rice flour
1 Cups Water
1/4 tsp Salt

Others:

Fresh turmeric leaves (for wrapping, 10-12 leaves)

Instructions

Instruction:

1. Prepare the Filling:

In a bowl, mix together thegrated coconut, jaggery, and cardamom powder. Ensure the jaggery is wellincorporated with the coconut.

2. Prepare the Rice Flour Mixture:

In a saucepan, bring thewater to a boil. Add salt and gradually stir in the rice flour. Cook on lowheat, stirring constantly, until the mixture thickens and forms a smoothdough-like consistency. Remove from heat and let it cool slightly.

3. Prepare the Turmeric Leaves:

Wash the turmeric leaves thoroughly and pat them dry. Cut them into manageable sizes if needed. You may need to soften them by steaming briefly or heating them on an open flame for easier folding.

4. Assemble the Patolis:

Take a small portion of therice flour mixture and flatten it into a small round shape on the turmericleaf. Place a spoonful of the coconut-jaggery filling in the center of theround shape. Fold the leaf over to enclose the filling completely, securing theedges to form a neat packet.

5. Steam the Patolis:

Arrange the wrapped Patolisin a steamer, making sure they do not overlap. Steam for about 20-25 minutes,or until the rice flour mixture is fully cooked and firm to the touch.

6. Cool and Serve:

Allow the Patolis to cool slightly before unwrapping. Serve warm or at room temperature.

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