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A traditional Goan sweet, these are delicate rice cakes steamed in fragrant turmeric leaves. The filling of fresh coconut and jaggery makes them a truly special treat, often enjoyed during festivals.
Prepare the Rice Batter
Make the Coconut-Jaggery Filling
A traditional Goan sweet, these are delicate rice cakes steamed in fragrant turmeric leaves. The filling of fresh coconut and jaggery makes them a truly special treat, often enjoyed during festivals.
This goan recipe takes 40 minutes to prepare and yields 6 servings. At 311.15 calories per serving with 3.19g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Assemble the Patoleo
Steam the Patoleo
If turmeric leaves are unavailable, use banana leaves. Cut them into 8-inch squares and gently wilt them over an open flame to make them pliable before use.
Add a pinch of nutmeg powder or a tablespoon of finely chopped cashews or almonds to the coconut-jaggery filling for added flavor and crunch.
For a more traditional flavor and texture, use Goan red rice (Ukda Tandul). Note that it will require a longer soaking time of 6-8 hours.
This recipe uses jaggery, an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar, providing a more wholesome sweetness.
Steamed in turmeric leaves, the dish absorbs the leaf's natural oils and aroma. Turmeric is renowned for its anti-inflammatory properties, primarily due to its active compound, curcumin.
Fresh coconut is a great source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
The steaming method of cooking avoids the use of excess oil, making Patoleo a lighter and lower-fat option compared to many fried Indian sweets.
One serving, which consists of two pieces of Goan Patoleo, contains approximately 237 calories. This can vary slightly based on the specific types and amounts of jaggery and coconut used.
Goan Patoleo is a relatively healthy dessert. It is steamed, not fried, and made with natural ingredients. Jaggery is a less processed sweetener than refined sugar. However, it is still a sweet dish and should be enjoyed in moderation as part of a balanced diet.
Banana leaves are the best substitute. They provide a different but lovely aroma. If you can't find either, you can steam the batter and filling in greased idli molds, but you will miss the essential, authentic flavor imparted by the leaves.
This usually happens if the rice batter was spread too thickly or if the coconut-jaggery filling was overcooked. Ensure the batter is a thin layer and cook the filling just until the jaggery melts and combines with the coconut.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-5 minutes until soft and warm. Avoid using a microwave as it can make them rubbery.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
