The coastal State of Goa is a popular tourist destination known for the sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Patoleo is a traditional Goan sweet dish made of rice, coconut and jaggery that is cooked by wrapping and steaming in turmeric leaves. Patoleo is a festive dish prepared on special occasions like the feast of the assumption of Mary, Sao Joa feast and Ganesh Chaturthi.
Ingredients
(Makes about 20 to 25 pieces)
Rice flour: 2 cups
Salt: ½ tsp
For the stuffing
Chana dal: ⅓ cup
Jaggery: 1 cup
Grated coconut: 2 cup
Salt: ¼ tsp
Cardamom powder: a pinch
Turmeric leaves: 20 to 25
Step 1
Soak the dal in enough water for at least a couple of hours.
Step 2
Boil the dal along with about half a cup of water and a pinch of salt for about 10 to 12 minutes or until cooked.
Step 3
Drain the excess water and keep it aside.
Step 4
In a heavy-bottom pan add a tsp of ghee. Add fresh coconut and jaggery powder and cook for about 4 to 5 minutes stirring continuously. Once the jaggery melts and combines with it, and releases a sweet aroma, switch off the flame and let the mixture cool down. To this add the chana dal and cardamom powder and mix well.
Step 5
For the patoleo add the rice flour and salt to a big bowl. To this add about two to three cups of hot water. Mix well until it forms a paste.
Step 6
Wipe the turmeric leaves with a moist cloth. Take a scoop of rice paste and spread it over the leaves. If required, use water to spread it smoothly. Repeat the process for all the leaves.
Step 7
Next place a scoop of coconut jaggery mix over the rice paste. Fold and wrap them with the other side of the leaf.
Step 8
Place them on a steamer and steam for about 10 to 12 minutes. Once done let them rest for another ten minutes.
Step 9
Unwrap the leaves and enjoy the scrumptious Goan patoleo.
