Patolya/Patoli/Patole Recipe/Steamed sweet dumplings

 

PATOLYA

(Patoli/Patole Recipe)

Patolya is a steamed dessert made very commonly in kokan region of Maharashtra. It is made as an offering to god on Nagpanchmi and gauri-ganpati festival with ukadiche modak. 

It is dessert made from steamed rice flour and coconut-jaggery filling. The uniqueness of this recipe is from the way it is steamed. For steaming, the ladies of kokan use fresh turmeric leaf. Individual Patoli is wrapped in a specific manner in the turmeric leaf and then it is steamed.

The rice flour used for making Patoli is made with ukadiche tandul or Kolamb rice. If this variety of rice is not available at your place then you can used any rice variety which is used for making dessert. The reason of using ukadiche tandul for this recipe is because the flour turns out a little sticky and soft. If you are planing to make rice flour at home, then wash the rice thoroughly with water and dry the rice grains properly. Once dried, then give them for grinding.

The coconut-jaggery filling used for Patoli is quiet similar to the filling used for making ukadiche modak. When making the filling make sure that the coconut your using is fresh. Whereas, the jaggery used should be an organic one. The colour of the jaggery will help you identify it. Go for the dark brown coloured jaggery, instead of the light golden colour.

The hero of this recipe which enhance the flavour is 'turmeric leaf'. Turmeric plant is very commonly seen in kokan region. During the monsoon season (july- September), especially in shravan month, turmeric plant flourishes well. The use of this fresh turmeric leaf in the recipe gives a very different and unique flavour to the dessert.

Being from the kokani-Maharashtrian family, I have been enjoying Patoli since my childhood. My grandmother and after her my mother makes this recipe as a tradition on Nagpanchmi and gauri-agman. When you steam patolya, your home will fill with the pleasant aroma of turmeric leaf with sweet coconut-jaggery.

The best thing about the recipe is that, it is OIL FREE and STEAMED dessert. Hence, it is one of the healthy indian dessert. 

Do try our Patoli recipe at your home. I am very sure your family will truly love it. 

Do not forget to tell about how your Patoli recipe came out in our comment box.

We are eagerly waiting for your comments!!!

Do try our other malvani recipes too.

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INGREDIENTS

Rice flour	2 cups
Water	1 and 1/2 cups
Fresh coconut	1 no
Jaggery	1 cup
Cardamom powder	1 tsp
Salt	To taste
Ghee	1 tbsp
Oil	As required
Turmeric leaf	As required

 How to prepare Filling?

• First grate whole fresh coconut and keep aside.
  
  
  

       

• Now in a pan put 1 tbsp ghee, 1cup grated jaggery and stir continuously.

• When the jaggery starts melting, add grated fresh coconut and mix till coconut and jaggery gets well incorporate. 

• Cook  the filling for 5mins and finish it by adding 1 tsp cardamon powder.

·   How to prepare Dough?

• In a container boil 1 and a 1/2 cups of water with a pinch of salt.

• Put the flame off and add 1 cup of rice flour in the boiled hot water and mix thoroughly.

 

•  Allow the rice dough to cool a bit, then knead the rice dough untill it becomes soft.

·    PREPARATION

• Make small balls of rice dough.

• On a clean turmeric leaf apply oil and roll-out rice dough ball into a round sheet.
  

• Now place 1tsp of coconut filling on the sheet of rice dough and fold the leaf so as to cover coconut filling with the dough giving it a half-moon shape.

• You can keep each patola wrapped in turmeric leaf or you can remove the patola from the leaf and keep all on the turmeric leaf.

• Keep the patolya on a steaming plate or you can also use a steel seive.

• Do not forget to apply little oil on the plate or seive, so that patolya doesn't stick to the container.

• Steam  patolya in a steamer for 15-20 mins.

• You can also steam patolya in a pressure cooker. But do not keep whistle on the lead of the cooker.

• Serve hot patolya with pure ghee.

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