Paatolyo Recipe (Goan Sweet Dish)
Paatolyo is a delightful Goan sweet dish that is traditionally made during Ganesh Chaturthi and Naag Panchami, especially by the NKGSB community of Karwar. This aromatic dessert features the unique flavor of turmeric leaves, combined with a rich filling of grated coconut, jaggery, and cardamom. The dish is often enjoyed as a part of special festive meals and is a true representation of the Goan culinary heritage. The preparation of Paatolyo involves a careful balance of flavors and textures, which makes it a beloved treat in Goan households.
Cuisine:
Goan
Course:
Dessert
Diet:
Vegetarian
Ingredients:
For the Filling:
| Ingredient | Quantity |
|---|---|
| Turmeric leaves (long) | 2 leaves |
| 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 tablespoons |
| Salt | 1 pinch |
| Dry Fruits (e.g., cashews, raisins) | 1/4 cup |
For the Outer Covering:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1/4 cup |
| Jowar Flour (Sorghum) | 1/4 cup |
| Salt | To taste |
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Filling:
- In a kadhai (pan), combine the grated fresh coconut, jaggery, cardamom powder, salt, ragi flour, and oats. Cook over medium heat, stirring continuously, until the jaggery melts and the mixture thickens to a cohesive consistency.
- Add the dry fruits to the mixture and mix well. Set this filling aside to cool down to room temperature.
-
Prepare the Outer Covering:
- Wash and dry the turmeric leaves carefully. These leaves will form the base for wrapping the sweet filling.
- In a separate bowl, mix together the rice flour, jowar flour, and salt. Add water gradually to make a thick but spreadable paste.
-
Assemble the Paatolyo:
- Grease a steamer plate or lay a thin, moistened cloth over it to prevent sticking.
- On the upper side of one turmeric leaf, spread a thin, even layer of the flour paste, leaving a small border of about 1 cm along the edges.
- Spread a portion of the prepared filling lightly over one vertical half of the leaf.
- Fold the other half of the turmeric leaf gently over the filled half, pressing the edges lightly to seal the mixture inside.
-
Steam the Paatolyo:
- Place the wrapped turmeric leaves onto the steamer plate or cloth. Steam for about 15 minutes until the turmeric leaves become tender, and the Paatolyo has cooked through.
-
Serve:
- Once steamed, carefully remove the Paatolyo from the leaves. Serve it warm with a drizzle of homemade ghee for an authentic touch.
- Paatolyo is best enjoyed as a sweet ending to a Goan meal, especially when paired with a side of Goan Chana Ros, Tambdi Bhaji, and Steamed Rice.
Notes:
- The amount of jaggery can be adjusted according to your sweetness preference.
- You can customize the dry fruits in the filling, depending on what you have on hand or prefer.
- If you donβt have turmeric leaves, banana leaves can be used as a substitute, though they will impart a different flavor.
Paatolyo is a treat that combines the earthy aroma of turmeric leaves with the sweetness of jaggery and the richness of coconut, making it a standout dish in Goan festivities. It is simple yet flavorful, making it a wonderful choice for special occasions or a sweet after-meal dessert.
