Goan Patholio

Yummy steamed rice rolls, stuffed with fresh/desiccated coconut and jaggery mixture. Yet another one of my Nana's yumlecious traditional Goan sweet dish, that are steamed in fresh turmeric leaves. Our entire house had a sweet aromatic fragrance of turmeric leaves.

Patholio, has always been one of my childhood favorite Goan sweets. My Nana would make these yumlecious delights stuffed with a mixture made of fresh coconut and Goa palm jaggery on the feast of the Assumption of our Blessed Mother (August 15). I learned to make these yummy Goan Patholio from the very best, my Nana whose recipes I have always treasured. I now leave them for my beautiful daughter Naomi who will continue to make memories in her kitchen.

Ingredients:-

2 cups rice

10/12 medium size turmeric leaves

Salt

For Stuffing:-

2 cups fresh/grated coconut

1 cup grated goan palm Jaggery

1 tablespoon powdered cardamom

Direction:- Soak rice in sufficient water overnight. Drain water, grind rice with salt to a smooth and thick paste.

Heat a wok, add palm jaggery and a little water, cook on low heat till jaggery has dissolved completely. Add grated coconut with a pinch of salt and cook on medium heat. Cook this till water has evaporated. Add cardamom powder, mix well switch off flame and let let the mixture cool.

Preparing the Patholio:-

Wash the turmeric leaves thoroughly. pat dry with kitchen towel.

Apply the prepared rice batter thinly over the turmeric leaf. Add coconut jaggery mixture in the center of the turmeric leaf, fold the turmeric leaf pressing the extreme edges to seal the Patholio. Follow the same process for all the patholios.

Place the prepared patholios in the steamer and steam them for 15 – 20 minutes, till the patholio leaf color has changed. Remove the patholio's from the steamer. Yumlecious Patholio's can be served either hot or cool.

Try out this recipe and do leave your comment.