Goan Patoleo | Steamed Rice Cakes in Turmeric Leaves
Автор: Florency Dias
Загружено: 2025-08-07
Просмотров: 30567
It’s the month of August, and it’s a cultural tradition to consume Jaggery and Coconut at the beginning. These Goan Patoleo are commonly made on 15th August, as a tradition in most Catholic families (it’s made to mark the Feast of the Assumption). The Patoleo (moulded within Turmeric leaves) and the cone-shaped Holle (moulded within Jackfruit leaves) are a sweet way to spend the holiday (since it’s also Independence Day). Cherish the aroma of these turmeric leaf-coated sweet and the delicious flavour of the Patoleo this coming week!
Click here to watch my recipe for Goan Holle:
• Traditional Goan Holle | Goan Sweet Rice D...
Mog Asum ❤️ Let There Be Love
Ingredients:
(1 US Cup= 240 ml)
About 10 Turmeric (Haldi) leaves, if not too large.
This recipe can make 8-10 Patoleo, depending of the size of the leaves. I only made 6 in this video.
For the Rice Paste:
1 Cup Goan Parboiled Rice (washed & soaked overnight)
1/2 teaspoon Salt
1 teaspoon Sugar (optional)
1 Cup (+/-) Water
For the filling:
(Optional)1/4 Cup Bengal Gram (Chana dal; soaked overnight, then boiled with a pinch or two of Salt)
2 Cups fresh, grated Coconut
3/4 Cup Cane Jaggery
1/4 Cup Palm Jaggery
You can add more of the Palm Jaggery if you prefer. Cardamom powder & Nutmeg powder can also be added for extra flavour.
#ExperienceSusegad
Music Credits:
Claudia, from the Goan Konkani Classic Film, Nirmon. An instrumental by Tabitha Dias
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