History Of Patoleo: A Konkan Sweet Treat Wrapped In Turmeric Leaves

The regional cuisines of India are packed with various delicious delights that can win the heart of any foodie from around the world. Be it a simple and comforting dish like dal khichdi to a fiery Chettinad chicken curry, there is something for everyone here. Coming to desserts, besides the classic halwa, kheer and mithais, each region has some traditional sweet treats that make you fall in love with their culture.

Speaking particularly about Konkan cuisine, it's not only about seafood and non-vegetarian dishes. There are many exciting vegetarian treats that can steal your taste buds and one such treat is patoleo. Also known as patoli, this traditional sweet is very popular in Goa, Maharashtra and Karnataka.

What Is Patoleo

Patoleo is basically rice rolls that are stuffed with fresh grated coconut and jaggery. It is cooked by steaming which results in a delicious, sweet delight. The filling mixture can also be flavored with aromatic spices like cardamom, nutmeg powder, dry fruits and nuts. But the best part about patoli is its unique method of steaming which involves wrapping the rice dumplings in fresh turmeric leaves. These leaves give the rolls a beautiful sweet and floral aroma, making this delicacy even more desirable and delectable.

Origin Of Patoleo

It is believed to have been originated by the influence of the Saraswat Brahmin community known for their unique cooking style and adherence to religious rituals. Patoleo is a part of various traditional festivals in both Hindu and Christian community. Hindus of Konkan region relish this dish on the 2nd Sunday of Sawan, Hartalika (the eve of Ganesh Chaturthi) and Nag Panchami.

It is also a ritual to offer salt-free patoli to the goddess Parvati, who is said to have a craving for these treats during her pregnancy. Patoleo is also a popular delicacy of the Catholic feast of the Assumption of Mary (the time to harvest the first corn crop), which falls on 15 August.

If you are also planning to surprise your family with this Konkan sweet treat, here is an easy recipe to make patoleo at home.

Patoleo Recipe

Preparation time: 15 mins

Cook time: 8 mins

Total time: 23 mins

Serving: 2-3

Ingredients

• 6-7 turmeric leaves
• 2 cups-soaked rice

For stuffing

• 1 tbsp ghee or oil
• 5 cup grated coconut
• 1 cup grated Goan pyramid jaggery
• 1 tsp cardamom powder
• 1 tbsp charoli

Method

• Soak the rice overnight and discard the excess water. Then grind it into a smooth and thick paste.
• Rinse the fresh turmeric leaves. Dry the moisture with a clean cloth or kitchen napkin. Keep them aside.
• Slice them into halves if they are large in size.

To prepare the stuffing:

• Take a heavy bottomed pan and heat ghee to it. Sauté charoli in it for approximately one minute.
• Then add grated coconut and jaggery powder to the pan. Continue stirring the mixture for five mins.
• Once the jaggery melts and the mixture would leave nice aroma, switch off the heat. Make sure not to over-cook the mixture as the jaggery might harden or get stiff.
• Now add cardamom powder and mix well. Let the mixture cool down completely.
• Then take a small portion of the batter in your hand and rub it all over the turmeric leaves. Repeat the same step with the rest of the leaves.
• Place a small scoop of coconut stuffing over one side of the leaf and wrap them with the other side of the leaf. Make sure the leaf is sealed properly.
• Now, place the leaves on a steamer, alternatively you can also cook them in a vessel containing water. All you have to do is place a stand with a metal tray and put a few stuffed turmeric leaves on it. Remember not to stack them altogether, steam the leaves in small batches.
• After 6-8 minutes the leaves will be cooked, and you will see a change in their color. Let them cool completely and unwrap the leaves and serve warm or cold.