Patolya is popular Goan dessert recipe, which has mild aroma of turmeric leaves with rich taste of coconut. In Goa, during Ganesh Chaturthi, Patolya has special importance along with Modak. Also, on the auspicious day of Nagpanchami, since as per rituals no frying is allowed and only steamed method can be used for cooking, Patolya is prepared. This sweet dish is cooking using steamed method and thus is an important part of Nagpanchami celebrations. Do try this Patolya recipe for your loved ones!
How to make Goan Patolya
In a large mixing bowl, take rice flour, pinch of salt and add lukewarm water slowly. Using a large spoon, mix the flour with water till the dough is formed. Keep it covered.
Put a small pan on low flame and add coconut and Jaggery with a pinch of salt in it. Once the jaggery starts melting, add sesame seeds init along with puffed or popped rice, and cardamom powder. Mix everything well and turn off the gas.
Once the mixture is cooled, make 5 portions of the coconut mixture.
Take one washed turmeric leaf and spread it on a flat surface. Place some rice flour dough on it. Spread evenly on the whole leaf with a wet hand. Using wet hand helps rice dough not to stick on palms and ease the spreading of it. Make a thin layer of dough as much possible.
Now, place one portion of the coconut mixture on the leaf and spread evenly leaving out the border of the leaf. Once the mixture is spread fold the leaf one end to another to make a pocket. The border should be tightly packed as while steaming it may get open. Prepare remaining leaves using the same method.
If Idli cooker is available, just boil water in the same or can use normal any big vessel. Once the water is hot, take a colander and apply oil in it. In a cooker or vessel, put the stand and keep the colander on it. Place all stuffed leaves on the colander. Now put the lid on the vessel. For cooker, use the lid without the whistle.
Let the leaves steam for 20 minutes. Check the Leaves if the dough is cooked properly. If the dough layer is very thick, it may require more time.
Once the dough is cooked, let the leaves get cooled down. Then, open one side of the leaf slowly leaving the cooked patolya as pocket intact. You can put a spoon of ghee on the same while serving.