Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Patoleo

June 2, 2020 by maria 14 Comments

Patoleo recipe or Patoli recipe –  is made specially during independence day, ganesh chaturthi festival and nagpanchami. They are also they are offered as prashad or bhog to God in India. What are Patoleos?? they are sweet turmeric cakes which are steamed, wrapped in turmeric leaves, coated with rice and stuffed with jaggery, coconut and cardamom powder. They are also known as patholi, patios etc.

Patoleo

My mom has always made these during independence day and just love them. The flavor and taste imparted by the turmeric leaves is just amazing. Turmeric leaves grown in abundance in India during monsoon. Although it’s slightly difficult to get them in market I grow them in my small garden that’s always handy.

In Goa, Manglore, Mumbai and the Konkan belt this dessert is made across all household’s. As a child I never knew the significance behind making of this dessert on independence eve. But now I know guess I am growing up 😉 as 15th Aug is also know as the assumption of Mother Mary into heaven. To celebrate this day this sweet is made. So irrespective of caste or creed anyone could enjoy this dessert.

Turmeric leaves are known for their ayurvedic properties. They are great for your body and their fragrance while steaming would just be so aromatic and lovely. If you don’t get turmeric leaves then no replacement would be great. So do try to plant them in your garden or balconies.

This recipe comes from my mother. In-fact she only made while I clicked the pics. She prefers using soaked rice over-night. However there are many people who prefer rice paste which is more quicker. But I love my mom’s recipe hence made use of her recipe. Adding charoli or nuts are optional.

Before I forget wish everyone a happy independence day!

Patoleo recipe or Patoli recipe (9)

How to make patoleo recipe or patoli recipe :

1.Soak the rice overnight. Remove the excess water and grind into smooth, thick paste.

Patoleo recipe or Patoli recipe (2)

2. Rinse the turmeric leaves. Wipe the moisture with a cloth or paper napkin. Place them aside.

Patoleo recipe or Patoli recipe (3)

3. You could slice them into halves if they are big in size.

Patoleo recipe or Patoli recipe (4)

4. For the stuffing take a heavy bottomed pan add ghee to it.

Patoleo recipe or Patoli recipe 10

5. Place on low heat add ghee or oil and saute charoli if using for 40-60 secs.

Patoleo recipe or Patoli recipe 10

6. Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.

Patoleo recipe or Patoli recipe (13)

7. Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos. Lastly add cardamom powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool down.

Patoleo recipe or Patoli recipe

8. Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.

Patoleo recipe or Patoli recipe (5)

9. Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. Ensure its sealed properly.

Patoleo recipe or Patoli recipe

10. Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don’t stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.

Patoleo recipe or Patoli recipe (7)

11. Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.

Patoleo recipe or Patoli recipe (8)

Allow to cool unwrap the leave and enjoy your patoleos warm or cold.

Patoleo recipe or Patoli recipe (11)

 Patoleo Recipe card below:

5.0 from 3 reviews
Patoleo recipe or Patoli recipe, How to make Patoleo Recipe | Goan Patoleo
 
Save Print
Prep time
15 mins
Cook time
8 mins
Total time
23 mins
 
Patoleo or Patoli recipe is made specially during independence day, ganesh chaturthi festival and nagpanchami.
Author: Maria@flavorsofmumbai.com
Recipe type: Dessert, Sweet
RecipeCuisine: Indian
Serves: 2-3
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for patoleo
  • 6-7 turmeric leaves
  • 2 cups soaked rice
for stuffing:
  • 1 tbsp ghee or oil
  • 1.5 cup grated coconut
  • 1 cup grated goan pyramid jaggery or any dark jiggery
  • 1 tsp cardamom powder
  • 1 tbsp charoli (optional)
How to make the recipe?
  1. Soak the rice overnight.
  2. Remove the excess water and grind into smooth, thick paste.
  3. Rinse the turmeric leaves.
  4. Wipe the moisture with a cloth or paper napkin. Place them aside.
  5. You could slice them into halves if they are big in size.
  6. For the stuffing take a heavy bottomed pan add ghee to it.
  7. Place on low heat saute charoli if using for 40-60 secs.
  8. Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.
  9. Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos.
  10. Lastly add cardamom powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
  11. Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
  12. Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. ensure its seales properly.
  13. Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don't stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.
  14. Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.
  15. Allow to cool unwrap the leave and enjoy your patoleos warm or cold.
Notes
1.Turmeric leaves are must for this dish.

2.You could add nutmeg powder and also nuts if you wish to but it's optional.
3.3.3077


Filed Under: Dessert, Glutenfree, Goan, Kid, Rice, Snacks, Vegeterian Tagged With: Easy Sweets - Dessert, Eggless Recipe, Snacks, Vegetarian Dishes

Comments

  1. Kim says

    August 25, 2021 at 4:13 pm

    Hi Maria,

    Because of your post I tried making these for the first time.

    It was a lovely experience.

    Thank you

    Kim

    Reply
  2. Kim says

    August 15, 2021 at 3:37 pm

    Just planted fresh turmeric. When it gives me leaves, I will follow your recipe. For today, I will share this link and pic with my group members so they can follow your recipe from here. Happy Feast

    Reply
  3. ALLAN SEQUEIRA says

    August 15, 2017 at 10:22 am

    I just now made some patoleo by using Parchment paper instead of the leaves and put a leaf of Basil to give it a different flavour Works fine

    Reply
    • maria says

      August 17, 2017 at 7:26 pm

      Pleased to know Allan you liked the pataleo recipe, thanks for positive feedback. I am sure with Basil leaves the pataoleo will have a different taste and flavor.

      Reply
  4. sarita says

    September 7, 2016 at 11:11 am

    Hey maria

    making a short trip to india. I have a regulary mixer grinder for chutney, masala etc. with 3 jars
    can you suggest a mixer with one jar only for rice. not the heavy grinder used by tamilians to grind idli batter. anything lighter

    I cant find haldi leaves here – will just look at your pictures and feel happy 🙂
    thanks

    Reply
    • maria says

      September 7, 2016 at 1:28 pm

      Sarita purchase bajaj mixer it comes with 3 jars, has a great motor. This mixer will resolve all your problems. You can easily find haldi leaves in India if not just take a fresh root of turmeric and immerse in the soil. Soon you will have your own turmeric leaves growing 😉 and have a great trip.

      Reply
      • sarita says

        September 8, 2016 at 5:29 am

        thanks

        Reply
        • maria says

          September 9, 2016 at 5:25 pm

          Welcome Sarita 🙂

          Reply
  5. Sarita Boadita says

    August 28, 2015 at 1:56 am

    Loved reading your article! Next year when you make them try adding some boiled lentils to the stuffing. Turmeric roots can be planted in the yard and they come up easily in August. Save the root & plant it next year. The root can also be potted and kept indoors in a sunny spot. It will yield beautiful white flowers sometime in October. Happy gardening & cooking! P.S. I live in NJ and it works for me.

    Reply
    • maria says

      August 28, 2015 at 9:14 am

      Thankyou Sarita for your 5 star rating 🙂 surely would try adding lentils. Yes I have also planted in my balcony it withers away around November and comes back to life in July-August. Happy to know we share same liking gardening and cooking take care….

      Reply
      • saritaboadita says

        August 28, 2015 at 5:29 pm

        If you love gardening transfer your turmeric plant into a pot use miracle grow soil. and place the pot in a sunny area indoors; water occasionally. Sometime in winter the plant will not only flourish but will yield beautiful white fragrant sprays of flowers.. One year my plant grew 30 inches tall .I later transferred it outdoors in spring in a pot and in the ground. Happy gardening.

        Reply
        • maria says

          August 28, 2015 at 9:15 pm

          Sure thing Sarita 🙂 thankyou so much take care.

          Reply
        • Sally says

          August 14, 2016 at 7:21 pm

          Can you please tell me how to grow this turmeric plant as i live in dubai its really difficult to find this plant

          Reply
          • maria says

            August 16, 2016 at 12:45 pm

            Sally just get hold of fresh turmeric roots, place them inside the mud. Allow to grow, water regularly. After few days the plant will grow. Mostly grows from May to September. Then the plant withers away and next year shoots another plant again. So don’t throw the seed or plant. Hope this information helps you.

            Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2023 All content including images and text are copyrighted · Flavors of Mumbai ·