18 November, 2025
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Goan patoleo recipe
Rice flour dough stuffed with grated coconut and jaggery and steamed in turmeric leaves. Do you know patoleo or patolli is a sweet popular in the Konkan belt both among the Hindus and the catholics ?
Hindus of Konkan region relish this dish the eve of Ganesh Chaturthi and Nag Panchami. Patoleo is also a popular delicacy of the Catholic feast of the Assumption of Mary which falls on 15 August. In this dish the stuffed rice flour dough is steamed in fresh turmeric leaves, imparting a heavenly aroma. first the stuffing is made with freshly grated coconut sautéed in clarified butter and sweetened with jaggery, till the mixture leaves the pan. 3 to 4 ground cardamom is added to the filling. Then the rice dough is made by adding 2 cups of rice flour to boiling water with salt and ghee , till the dough comes together. while still hot the dough is needed and small balls are made. the turmeric leaves are brushed with ghee and the rice dough is spread thinly with fingers , small stuffing is kept and the leaves are folded. all the leaves are steamed for 20 minutes . after cooling served.
Ingredients
- 200 gms freshly grated coconut
- 1/2 cup jaggery
- 3 to 4 cardamoms
- 2 cups rice flour
- Salt to taste
- 1 cup water
- 5 to 6 turmeric leaves
- 1/2 cup clarified butter
Instructions
Filling
- Sauté grated coconut in ghee
- Add grated jaggery and cardamom powder
- Cook till the mixture leaves the pan
Rice dough
- Boil water
- Add rice flour with salt
- And mix
- While hot knead it dough
- Make small balls
- Brush turmeric leaves with ghee
- Spread the rice dough in a thin layer
- Place coconut filling at the centre
- Fold the turmeric leaves
- Steam the leaves for 20 minutes
- Cool and serve them after unfolding
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