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.