Recipes
Patoleo Recipe
Prep Time | 15 min |
Cook Time | 8 min |
Servings |
people
MetricUS Imperial
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Ingredients
for patoleo
- 7 turmeric leaves
- 2 cups soaked rice
for stuffing:
- 1 tbsp ghee or oil
- 1.5 cups Grated coconut
- 1 cup grated goan pyramid jaggery or any dark jiggery
- 1 tbsp cardamom powder
- 1 tbsp charoli (optional)
Ingredients
for patoleo
for stuffing:
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Instructions
- Soak the rice overnight.
- Remove the excess water and grind into smooth, thick paste.
- Rinse the turmeric leaves.
- Wipe the moisture with a cloth or paper napkin. Place them aside.
- You could slice them into halves if they are big in size.
- For the stuffing take a heavy bottomed pan add ghee to it.
- Place on low heat saute charoli if using for 40-60 secs.
- Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.
- Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos.
- Lastly add cardamom powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
- Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
- Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. ensure its seales properly.
- Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don't stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.
- Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.
- Allow to cool unwrap the leave and enjoy your patoleos warm or cold.