Patoleo
Veg
Vegan
Sweet rice parcels steamed inside fresh turmeric leaves — a rice and coconut-jaggery filling wrapped in turmeric leaves that impart a subtle, earthy fragrance during steaming. Prepared exclusively for Nag Panchami and Ganesh Chaturthi by Goan Hindu families.
Cuisines
Mangalorean
Malvani
Saraswat
Goan
Best for
Lunch
Recipe
Prep: 30 min
Cook: 25 min
Total: 55 min
2-3 servings
Ingredients
| 1 cup | parboiled rice |
| 1 cup | grated coconut |
| 1 cup | jaggery |
| 1 teaspoon | cardamom powder |
| 10 | turmeric leaves |
| — | salt to taste |
Instructions
- 1 Wash and soak the parboiled rice for at least 2 hours.
- 2 Drain the rice and grind it into a smooth paste with a little water and a pinch of salt.
- 3 In a bowl, mix grated coconut, jaggery, and cardamom powder to make the filling.
- 4 Clean the turmeric leaves and wipe them dry.
- 5 Spread a thin layer of the rice paste on each turmeric leaf.
- 6 Place a spoonful of the coconut-jaggery filling on one half of the leaf.
- 7 Fold the leaf over to cover the filling and seal the edges by pressing gently.
- 8 Arrange the prepared leaves in a steamer.
- 9 Steam the patoleo for about 20-25 minutes until cooked through.
- 10 Allow them to cool slightly before serving.
Tips
For a more aromatic patoleo, use freshly grated coconut and fresh turmeric leaves.