Quick guide to cooking 'patoleo', a favourite Goan sweet

AUGUST SPECIAL!

Come August, and families in Goa get together to prepare patoleos, a traditional sweet dish made of rice flour, a jaggery-coconut filling, and steamed in turmeric leaves. Curious how they do it? Let's dive in.

STEP 1: PREPARE THE BATTER

Soak rice overnight. Next morning, drain the water. Add some salt to the rice, then grind to a thick, smooth paste resembling a dosa batter.

STEP 2: MAKE THE FILLING

Prepare the delicious sweet filling by roasting grated coconut, and then adding it to jaggery, which has been finely crushed. Add cardamom for flavour, if you wish. Mix well. Keep aside.

STEP 3: READY THE TURMERIC LEAVES

Take a turmeric leaf. Snip off the two opposite ends. Rinse the leaf thoroughly and gently pat dry with a towel.

STEP 4: ASSEMBLE THE PATOLEO

Spread a thin layer of rice batter on the turmeric leaf. Place a spoonful of the jaggery filling in the centre. Fold the leaf and gently press the edges to seal the filling in.

STEP 5: STEAM THE PATOLEOS

Steam these wrapped patoleos for 20 to 30 minutes until done. In Goa, a traditional steamer, called a confro, is typically used.

STEP 6: UNWRAP & ENJOY

When done, allow to cool for a bit. Then peel off the leaf, and relish these sweet delights. Patoleos are prepared in the month of August, during Nag Panchami, the feast of Assumption (Aug 15) and Ganesh Chaturthi.

NEXT: 15th August long weekend: Uncover the ultimate Goa escape!