Patoleo recipe or Patoli recipe, How to make Patoleo Recipe | Goan Patoleo
Recipe type: Dessert, Sweet
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Patoleo or Patoli recipe is made specially during independence day, ganesh chaturthi festival and nagpanchami.
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.
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.
Recipe by Flavors of Mumbai at