Goan Patoleo

Make the Coconut-Jaggery Filling

• In a heavy-bottomed pan over medium-low heat, combine the fresh grated coconut and grated jaggery.
• Cook for 5-7 minutes, stirring continuously. The jaggery will melt and the mixture will become moist and fragrant.
• Continue cooking until the mixture thickens slightly and comes together. Do not overcook, as it will become hard and chewy upon cooling.
• Turn off the heat. Stir in the cardamom powder and optional ghee. Mix well and allow the filling to cool down completely.

Assemble the Patoleo

• Gently wash each turmeric leaf and pat it dry with a clean cloth. Be careful not to tear them.
• Place a leaf glossy side up on a clean surface. Take about 2 tablespoons of the rice batter and spread it thinly and evenly over one half of the leaf, leaving a small border around the edges.
• Place a spoonful (about 1-2 teaspoons) of the cooled coconut-jaggery filling along the center of the batter.
• Carefully fold the leaf in half lengthwise over the filling, pressing the edges gently to seal.
• Repeat the process with the remaining leaves, batter, and filling.

Steam the Patoleo

• Prepare a steamer by adding water to the bottom pot and bringing it to a boil.
• Arrange the folded patoleo in a single layer in the steamer basket. Do not overcrowd the basket; steam in batches if necessary.
• Place the basket in the steamer, cover with a lid, and steam on medium heat for 12-15 minutes.
• To check for doneness, the leaf should peel away cleanly from the rice cake, and the surface of the cake should be firm and not sticky to the touch.
• Once cooked, remove the patoleo from the steamer and let them cool for a few minutes. Serve warm. The leaf is peeled off before eating.