Sunday, January 22, 2012

patoleo

Patoleo

No. of Portions

100

Ingredients

QTY

Unit

Rice flour

2

Standard

Well-cooked thin layer of

rice flour stuffed with moist coconut filling with a delicate flavor of cardamom.

Kg

Whole coconut

6

No

Jaggery

1

Kg

Cardamom powder

20

Gm

Salt

10

Gm

Cashewnuts broken

200

Gm

Sultanas

200

Gm

Turmeric leaves

100

No

Ghee

50

Gm


Steps

Pre-preparations:

1. Break and grate coconut.

2. Grate jaggery, chop cashewnut and clean the sultanas

3. Wipe and dry turmeric leaves.

Preparations:

1. Sieve rice flour.

2. In a thick bottom vessel melt the ghee and mix grated coconut, jaggery, cashewnuts and sultanas. Cook on slow flame. Add cardamom powder and mix.

3. Mix water and salt with rice flour to form thick paste.

4. On a clean and dry turmeric leaf place a small portion of the batter along the main vein of the leaf and flatten it towards the sides.

5. Stuff the filling in the centre of the batter and fold the leaf to seal the edges.

6. Steam the patoleo for 20-25 minutes

7. Serve hot wrapped in leaf.

NOTE:

In Goa, palm jaggery and unpolished rice (powdered)

is traditionally used.

The jaggery can be replaced by local jaggery available in Goa. The rice flour can be replaced by local red rice available in Goa which can be soaked, dried and powdered.

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