Patolya is a famous Goan dessert recipe, which has a rich flavour of coconut with a mild aroma of turmeric leaves.
Patolya is a famous Goan dessert recipe, which has a rich flavour of coconut with a mild aroma of turmeric leaves. Along with Modak, Patolya also has special significance during Ganesh Chaturthi in Goa. Also, on the auspicious day of Nagpanchami, since frying is not allowed as per the ritual and only the steaming method can be used for cooking, Patolya is prepared. This sweet dish is steamed and hence forms an important part of the Nagpanchami festival.
In a large mixing bowl, take rice flour, and a pinch of salt and add lukewarm water slowly. Using a large spoon, mix the flour with the water until a dough is formed. Keep it covered. Place a small pan on a low flame and add coconut and jaggery along with a pinch of salt. When the jaggery starts melting, add sesame seeds, puffed rice or popped rice and cardamom powder to it. Mix everything well and turn off the gas.
When the mixture cools down, make 5 parts of the coconut mixture. Take a washed turmeric leaf and spread it on a flat surface. Put some rice flour on it. Spread evenly over the entire leaf with a wet hand. Using wet hands the rice flour does not stick to the palms and it is easy to spread. Make as thin a layer of dough as possible. Now, put a portion of the coconut mixture on the leaf and spread it evenly leaving the edges of the leaf. Once the mixture spreads, fold the leaf from one end to the other to make a pocket. The border should be packed tightly as it may open while steaming. Prepare the rest of the leaves in the same way.
If an idli cooker is available, boil water in it or you can use a normal big vessel. When the water is hot, take a strainer and apply oil to it. Keep a stand in a cooker or utensil and place a strainer on top of it. Put all the stuffed leaves in a sieve. Now put the lid on top of the vessel. For a cooker, use a lid without a whistle. Steam the leaves for 20 minutes. Check the flour whether the flour is cooked properly or not. If the dough layer is very thick, it may take longer. Once the dough is cooked, let the leaves cool. Then, slowly open a portion of the leaf leaving the cooked patola in a pocket. You can put a spoonful of ghee on the same while serving.
