Authentic Patholi Recipe: A Traditional Indian Sweet Delight

Ingredients

  • 1 cup of Rice
  • 2 cups of Grated Coconut
  • 1 cup of Jaggery
  • 1/4 teaspoon of Cardamom powder
  • 1/2 teaspoon of Salt
  • Turmeric Leaves: As needed
  • Water: As needed

Steps and instructions

  1. Wash the rice thoroughly and soak it in water for about 5-6 hours.
  2. After soaking, drain the water completely and grind the rice into a smooth paste. Add a little water if necessary.
  3. Add salt to the rice paste and mix well.
  4. Take the grated coconut and jaggery in a pan. Keep the pan on medium heat and cook until the jaggery melts completely and blends with the coconut.
  5. Stir the coconut-jaggery mixture continuously to avoid burning. Cook until the mixture thickens.
  6. After the mixture thickens, add the cardamom powder, mix well and remove the pan from heat. Let it cool.
  7. Wash the turmeric leaves and pat them dry. Spread a thin layer of rice paste evenly on the shiny side of each leaf.
  8. Place a portion of the cooled coconut-jaggery mixture on the rice paste and fold the leaf in half, enclosing the mixture.
  9. Steam the folded leaves in a steamer for about 15-20 minutes.
  10. Cool the steamed patholi for a while and then gently peel off the turmeric leaves before serving.

Tools for making

Recipe variations

  • Using a different type of rice, such as red rice or brown rice, for a healthier option.
  • Adding roasted nuts like cashews or almonds to the coconut-jaggery filling for added crunch and flavor.
  • Replacing jaggery with sugar or any other sweetener of choice.
  • Adding a pinch of saffron to the coconut-jaggery mixture for a fragrant twist.
  • Experimenting with different spices like cinnamon or nutmeg instead of cardamom powder.
  • Adding a teaspoon of ghee (clarified butter) to the rice paste for a richer taste.
  • Replacing the turmeric leaves with banana leaves or parchment paper if turmeric leaves are not available.
  • Adding a teaspoon of rose water or coconut milk to the rice paste for added flavor.
  • Making a savory version by replacing the sweet filling with a mixture of seasoned vegetables or a spiced lentil filling.
  • Adding a grated coconut and jaggery mixture as a topping before steaming for an extra layer of sweetness.

Recipe overview

Patholi is a traditional Indian dessert originating from the coastal regions of Western India. It's made with simple, natural ingredients and wrapped in turmeric leaves, which imbue the dish with a unique and pleasant aroma. This recipe requires a bit of preparation, but the end result is a delicious, sweet treat with a hint of coconut and a subtle fragrance from the turmeric leaves. The process involves making a dough from soaked and ground rice, preparing a sweet filling from coconut and jaggery, and then enclosing the filling in the dough spread on turmeric leaves. The wrapped dough is then steamed until cooked. Enjoy this authentic, delightful treat, which perfectly encapsulates the essence of traditional Indian sweets.

Common questions

  1. Can I use any type of rice for this recipe?
    Yes, you can use any variety of rice for making Patholi. However, traditionally, Patholi is made using short-grain rice like sona masoori rice.
  2. Is it necessary to soak the rice before grinding?
    Yes, soaking the rice helps in grinding it smoothly and also improves the texture of the Patholi. So, it is recommended to soak the rice for at least 5-6 hours.
  3. Can I use desiccated coconut instead of grated coconut?
    Using fresh grated coconut is preferred as it gives a better taste and texture to the Patholi. However, if fresh coconut is not available, you can use desiccated coconut as a substitute.
  4. Can I adjust the amount of jaggery as per my taste?
    Yes, you can adjust the amount of jaggery based on your preference for sweetness. Add more or less jaggery according to your taste.
  5. Can I steam the Patholi without turmeric leaves?
    Turmeric leaves impart a unique flavor and aroma to the Patholi. It is recommended to use turmeric leaves for an authentic taste. However, if you cannot find turmeric leaves, you can use banana leaves as a substitute.
  6. How long can I store Patholi?
    Patholi can be stored in an airtight container at room temperature for up to 2-3 days. It is best consumed fresh for the best taste and texture.

Serving dishes and utensils

  • Mixing Bowl - Used to mix the rice paste and other ingredients.
  • Grinder - Used to grind the soaked rice into a smooth paste.
  • Pan - Used to cook the coconut-jaggery mixture.
  • Steamer - Used to steam the patholi.
  • Knife - Used to cut and trim the turmeric leaves.

Origin stories

Patholi is a cherished delicacy from the Indian coastal regions of Konkan and Goa, traditionally prepared during festivals and celebrations. It is known as much for its distinctive taste as for the unique way it is served - wrapped in turmeric leaves. The use of turmeric leaves not only gives Patholi a delightful aroma, but also infuses the dessert with the health benefits of turmeric. The tradition of cooking food wrapped in leaves is an ancient one in India, and Patholi is a fine example of this culinary practice. It's fascinating how a simple leaf can elevate the flavour profile of a dish so significantly!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.