Patolya
Veg
Vegan
A steamed sweet made by spreading a thin batter of soaked and ground rice on fresh turmeric leaves (haldi paan), topping with a filling of grated coconut, jaggery, and cardamom, then rolling the leaf around the filling and steaming until the rice coating sets firm. The turmeric leaf stains the outer layer faintly yellow and imparts an earthy, medicinal fragrance to the sweet. A monsoon season speciality of Kutch, Goa, and coastal Maharashtra.
Cuisines
Gujarati
Kutchi
Goan
Best for
Snacks
Dessert
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
10 pieces | Turmeric Leaf |
|
1 cup | Rice flour |
|
1 cup | Coconut , freshly grated |
|
1 cup | Jaggery |
|
1 teaspoon | Cardamom , powder |
|
1 pinch | Salt |
|
1 cup | Water |
Instructions
- 1 Wash the turmeric leaves thoroughly and set them aside to dry.
- 2 In a bowl, mix the rice flour with a pinch of salt and enough water to form a smooth batter.
- 3 In a pan, melt the jaggery with a little water to form a syrup.
- 4 Add the freshly grated coconut and cardamom powder to the jaggery syrup and cook until the mixture thickens. Let it cool.
- 5 Spread a thin layer of the rice flour batter on each turmeric leaf.
- 6 Place a spoonful of the coconut-jaggery filling on top of the batter.
- 7 Fold the leaf in half to cover the filling and press gently.
- 8 Steam the filled leaves in a steamer for about 15-20 minutes until the rice batter is cooked.
- 9 Allow the patolya to cool slightly before serving.
Tips
Ensure the batter is not too thick or too runny for the best texture.