Patolleo

Patolleo are a traditional Goan sweet that are made on the feast day of Our Lady of Assumption, 15th August which also happens to be India's Independence Day.

How to make patolleos

Ingredients:

250 gms Goa rice, soaked in water overnight

choon of one coconut

4 tbspns gram dal

A pinch of salt

About 15 small turmeric leaves, washed and trimmed

 

Method:

• Grind the rice soaked overnight to a thick paste with a pinch of salt.

rice ground to a paste to make patolleos

• Boil the gram dal and let drain in a colander.

Gram dal boiled to make the patolleo filling

• Mix the gram dal with the choon. This makes the filling ready.

Patolleo filling of choon with gram dal

• With a pallet knife or a butter knife apply the rice paste to the turmeric leaf.

Applying the rice paste to the turmeric keaf to make patolleos

• Put some choon with dal mixture.

The patolleo filling going in place

• Fold leaf in half.

The patolli folded after putting in the filling

• Steam until done; when the color of the leaf changes to an olive green. Below you will see a picture of a traditional copro, a vessel used for steaming patolleos and sannas.

Traditional copro used to steam patolleos and sannas

• Take out the patolleos and serve. Enjoy!

  

  Patolleos ready to serve