Patolyo is a traditional Goan dish loved for its unique blend of flavors. People often enjoy this sweet treat as a snack or dessert, especially during festive occasions like the Feast of Our Lady of Assumption or monsoon celebrations. Made with rice flour dough filled with coconut and jaggery, Patolyo is steamed in turmeric leaves, giving it a distinctive aroma and taste.
Ingredients
To make Patolyo, gather the following ingredients:
**For the Dough:**
– 1 cup rice flour
– 1 cup water
– A pinch of salt
– 1 teaspoon oil
**For the Filling:**
– 1 cup grated coconut
– ½ cup grated jaggery (a traditional Indian sweetener)
– 1 teaspoon cardamom powder
– A pinch of salt
– Turmeric leaves (for wrapping)
Step-by-Step Recipe
1. Preparing the Dough
Start by making the dough. Boil 1 cup of water in a pot with a pinch of salt and a teaspoon of oil. Once the water boils, lower the heat and gradually add the rice flour while stirring continuously to avoid lumps. Mix well until the dough comes together and pulls away from the sides of the pot. Turn off the heat and let the dough cool slightly. Once it’s cool enough to handle, knead the dough until it is smooth and pliable. Cover it with a damp cloth and set it aside.
2. Preparing the Filling
Next, prepare the sweet coconut filling. In a pan, add the grated coconut and jaggery. Cook this mixture on low heat, stirring continuously until the jaggery melts and blends well with the coconut. Add the cardamom powder and a pinch of salt to enhance the flavor. Cook until the mixture thickens slightly, then remove it from the heat and let it cool.
3. Assembling the Patolyo
Take a turmeric leaf and wash it thoroughly. Cut it into pieces about 6-8 inches long. Take a small ball of dough and place it in the center of the turmeric leaf. Flatten the dough gently with your fingers to form a thin, even layer. Add a spoonful of the coconut-jaggery filling in the center.
Carefully fold the leaf in half, covering the filling. Press the edges of the dough together to seal the filling inside. Repeat this process with the remaining dough and filling.
4. Steaming the Patolyo
Prepare a steamer by boiling water in a pot and placing a steaming rack inside. Arrange the wrapped Patolyo on the steaming rack, ensuring they do not touch each other. Cover the pot with a lid and steam the Patolyo for about 15-20 minutes, or until the dough is cooked and firm to the touch.
5. Serving the Patolyo
Once steamed, remove the Patolyo from the steamer and let them cool slightly. The turmeric leaves give the Patolyo a beautiful aroma and subtle flavor, making them even more delicious. Unwrap the Patolyo from the turmeric leaves and enjoy them warm.
Conclusion
Patolyo is a delightful Goan sweet that combines rice, coconut, and jaggery, all wrapped in fragrant turmeric leaves. This traditional recipe is easy to make and offers a taste of Goan culture and tradition. Whether you enjoy them during a festive celebration or as a special treat, Patolyo is sure to impress with its unique flavors and aromatic appeal.
