Paatolyo Recipe (Goan Sweet Dish)
A vegetarian Goan Recipes recipe with turmeric leaves - long ones, fresh coconut - grated, jaggery - adjustable. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Paatolyo, first mix together the jaggery, grated coconut, cardamom powder, salt, ragi flour and oats and cook in a kadhai till jaggery melts and the entire mixture thickens
fresh coconut - grated(1/2 cup)jaggery - adjustable(3/4 cup)cardamom powder (elaichi)(1/2 teaspoon)instant oats (oatmeal)(1/4 cup)ragi flour (finger millet/ nagli)(2 tablespoon)pinch salt(1)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to taste - 2
Add the dry fruits to the mixture and mix it properly
dry fruits(1/4 cup) - 3
Keep aside to cool down
- 4
Meanwhile, wash and dry the turmeric leaves
turmeric leaves - long ones(2) - 5
Mix together the rice flour, jowar flour and salt and make a thick spreadable paste using water as required
ragi flour (finger millet/ nagli)(2 tablespoon)pinch salt(1)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to taste - 6
Grease a steamer plate or keep a thin moistened cloth over it
- 7
On the upper side of one turmeric leaf, spread a layer of the flour paste so as to cover the entire leaf leaving a border of about a centimetre
turmeric leaves - long ones(2)ragi flour (finger millet/ nagli)(2 tablespoon)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup) - 8
Spread some filling lightly on one vertical half
- 9
Fold the other half of the leaf lightly over the filled half and seal the edges giving a little pressure
- 10
Place on the steamer plate and steam for 15 minutes
- 11
Serve with some homemade ghee
- 12
Serve Paatolyo as a dessert after your Goan meal of Goan Chana Ros, Tambdi Bhaji and Steamed Rice
rice flour(1/4 cup)
Rate this recipe
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Paatolyo Recipe (Goan Sweet Dish)
A vegetarian Goan Recipes recipe with turmeric leaves - long ones, fresh coconut - grated, jaggery - adjustable. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making the Paatolyo, first mix together the jaggery, grated coconut, cardamom powder, salt, ragi flour and oats and cook in a kadhai till jaggery melts and the entire mixture thickens
fresh coconut - grated(1/2 cup)jaggery - adjustable(3/4 cup)cardamom powder (elaichi)(1/2 teaspoon)instant oats (oatmeal)(1/4 cup)ragi flour (finger millet/ nagli)(2 tablespoon)pinch salt(1)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to taste - 2
Add the dry fruits to the mixture and mix it properly
dry fruits(1/4 cup) - 3
Keep aside to cool down
- 4
Meanwhile, wash and dry the turmeric leaves
turmeric leaves - long ones(2) - 5
Mix together the rice flour, jowar flour and salt and make a thick spreadable paste using water as required
ragi flour (finger millet/ nagli)(2 tablespoon)pinch salt(1)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to taste - 6
Grease a steamer plate or keep a thin moistened cloth over it
- 7
On the upper side of one turmeric leaf, spread a layer of the flour paste so as to cover the entire leaf leaving a border of about a centimetre
turmeric leaves - long ones(2)ragi flour (finger millet/ nagli)(2 tablespoon)rice flour(1/4 cup)jowar flour (sorghum)(1/4 cup) - 8
Spread some filling lightly on one vertical half
- 9
Fold the other half of the leaf lightly over the filled half and seal the edges giving a little pressure
- 10
Place on the steamer plate and steam for 15 minutes
- 11
Serve with some homemade ghee
- 12
Serve Paatolyo as a dessert after your Goan meal of Goan Chana Ros, Tambdi Bhaji and Steamed Rice
rice flour(1/4 cup)
Rate this recipe
