Goan Patoleo Recipe | How to make Goan Patoli | Patoiyo | Patolyo |Steamed Rice Dumpling |Goan Sweet

Delicious Goan Patoleo !

Our Goan Patoleo recipe is definitely going to bring back some really sweet memories because we've all grown up relishing them. Patoleos are steamed in turmeric leaves, the flavour & fragrance of which is unmistakable. The outer is made from parboiled rice & the stuffing is made with freshly grated coconut, a combination of sugarcane & palm jaggery & other interesting ingredients. It's prepared in most goan households on feast of the Assumption of the Blessed Virgin Mary on 15th of August which also coincides with the Indian Independence Day. It is also prepared on the feast of São João (Nativity of St John the Baptist) which falls on 24th of June.
Patoleos are extremely tasty & have multiple health benefits. Try it soon! Get Cooking Now!

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Chapters with Timestamps:
00:00 - Goan Patoleos
00:18 - Step 1 - Soaking the Rice
00:59 - Step 2 - Soaking the Chana Dal
01:27 - Step 3 - Cooking the Chana Dal
02:14 - Step 4 - Preparing the Rice Paste
04:15 - Step 5 - Preparing the Turmeric Leaves
04:55 - Step 6 - Preparing the Sweet Filling
06:27 - Step 7 - Preparing the Patoleos
08:13 - Step 8 - Steaming the Patoleos

Ingredients:
Goan White Rice / Parboiled / Ukade Rice - 1 ½ cups
Chana Dal / Split Bengal Gram - ¼ cup
Turmeric Leaves - Around 10 ( if big size )
Around 20 ( if small size )
Sugarcane Jaggery - 1 cup
Coconut / Palm Jaggery - ½ cup
Freshly grated Coconut - 2 cups
Green Cardamom powder - ½ tsp
Salt - 1 tsp + 1 pinch
Water - Around 8 ½ cups


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