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A traditional Maharashtrian delicacy of sweet coconut and jaggery filling encased in a rice flour paste, spread on turmeric leaves and steamed to perfection. The leaves impart a beautiful, subtle aroma.
Prepare the Sweet Filling
Create the Rice Flour Dough
Assemble the Patolis
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A traditional Maharashtrian delicacy of sweet coconut and jaggery filling encased in a rice flour paste, spread on turmeric leaves and steamed to perfection. The leaves impart a beautiful, subtle aroma.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 353.39 calories per serving with 3.6g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Steam to Perfection
Serve Warm
Add 2 tablespoons of chopped nuts like cashews or almonds to the coconut-jaggery filling for a crunchy texture.
If turmeric leaves are unavailable, you can use banana leaves. The flavor profile will be different but still delicious.
Create a savory filling with soaked and ground chana dal, green chilies, ginger, and spices for a different take on this dish.
Made entirely from rice flour, Patoli is an excellent dessert option for individuals with gluten intolerance or celiac disease.
Jaggery, an unrefined sugar, provides essential minerals like iron, magnesium, and potassium, which are beneficial for overall health.
The use of turmeric leaves not only imparts a unique, earthy fragrance but also offers subtle therapeutic benefits, as turmeric is known for its anti-inflammatory properties.
The combination of carbohydrates from rice flour and natural sugars from jaggery and coconut provides a quick and sustained source of energy.
Banana leaves are the most common substitute for turmeric leaves. They impart their own subtle, sweet aroma. If neither is available, you can steam the patolis on greased parchment paper or a steel plate, though you will miss the unique fragrance from the leaves.
Patoli is a traditional sweet that can be considered moderately healthy. It is steamed, not fried, making it low in oil. Jaggery is a source of minerals like iron. However, it is high in carbohydrates and natural sugars from jaggery and coconut, so it should be enjoyed in moderation, especially for those monitoring their sugar intake.
One serving of Patoli, which is typically two pieces, contains approximately 335 calories. This can vary slightly based on the amount of jaggery and coconut used.
This usually happens if the water-to-flour ratio is off or if the dough was not kneaded well while warm. Ensure you use boiling water and let the dough steam properly. If it's still dry, sprinkle a little warm water while kneading to achieve a soft, pliable consistency.
Store leftover patolis (with the leaves on) in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-4 minutes until soft and warm again. Do not microwave, as it can make the rice covering chewy.