Konkani Style Patholi/Kadabu Recipe – Sweet Dumpling
Konkani cuisine offers a beautiful array of vibrant flavors and delightful textures, and the Konkani Style Patholi, also known as Kadabu, is a beloved sweet dumpling that truly embodies the essence of traditional coastal Indian cooking. Typically enjoyed as a dessert or a special treat, this sweet dumpling is made with a soft, rice-based dough filled with a rich, coconut and jaggery stuffing. If you’re in the mood to explore the taste of Konkani desserts, then this is a must-try recipe.
In this version, fresh coconut, jaggery, and cardamom are used to create a sweet and aromatic filling that’s encased in a delicate, steamed rice dough. Often served during festivals or as part of a festive meal, Konkani Style Patholi is a perfect combination of sweet and savory with a melt-in-your-mouth texture.
Ingredients
For the Dumpling Dough:
| Ingredient | Quantity |
|---|---|
| Rice (preferably short-grain) | 1 cup |
| Poha (flattened rice) | 1 cup |
| Fresh coconut (grated) | 1 cup |
| Water (for grinding) | As needed (approximately 2 tbsp) |
For the Sweet Filling:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Jaggery (grated) | 1/2 cup |
| Cardamom pods (Elaichi) | 2 pods |
| Water (for melting jaggery) | 2 tbsp |
Additional:
| Ingredient | Quantity |
|---|---|
| Butter paper or parchment paper | 10 cm squares (one per dumpling) |
| Thread (optional, for securing the dumplings) | As needed |
Preparation Time
- Soaking Time: 1 hour
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 90 minutes (includes soaking time)
Servings
- Serves: 4
Cuisine & Course
- Cuisine: Konkani (coastal India)
- Course: Dessert
- Diet: Vegetarian
Instructions
Step 1: Prepare the Rice Dough
- Begin by soaking the rice in water for about 1 hour. This helps soften the rice, making it easier to grind into a smooth dough.
- After soaking, drain the rice and place it in a grinding stone or a blender along with 1 cup poha (flattened rice) and 1 cup fresh grated coconut. Grind this mixture into a slightly smooth batter, adding 2 tablespoons of water as needed to achieve the right consistency.
- Once the batter is ready, remove it from the grinder and refrigerate it while you prepare the filling. This allows the dough to firm up a little and makes it easier to handle.
Step 2: Make the Sweet Filling
- In a small saucepan, combine the 1 cup grated coconut and 1/2 cup jaggery along with 2 tablespoons of water.
- Crush the 2 cardamom pods and add them to the mixture. Stir everything together over a low flame.
- Allow the jaggery to melt completely, and then let the mixture cook until it becomes thick and sticky, resembling a fudgy consistency. This should take around 5-7 minutes.
- Once the filling is done, remove it from the heat and set it aside to cool.
Step 3: Shape the Dumplings
- Now that both the rice dough and the filling are ready, take a square piece of butter paper (approximately 10 cm x 10 cm). This will be used to wrap the dumplings while they steam.
- Take a small portion of the rice dough and flatten it out into a thick round disc using your hands. The dough should be thick enough to hold the filling but not too thick that it becomes hard to steam.
- Place a spoonful of the cooled sweet coconut-jaggery filling in the center of the rice dough disc. Be careful not to overfill.
- Gently fold the dough over the filling, forming a semi-circle or a crescent shape, and press the edges lightly to seal the dumpling.
- Place the filled dumpling onto the butter paper and fold up the sides. You can tie the sides with a thread to secure the dumpling or leave it loosely folded.
Step 4: Steam the Dumplings
- In a steamer, bring water to a simmer over low heat. Carefully arrange the prepared dumplings inside the steamer, ensuring they don’t touch each other.
- Cover the steamer with a lid and let the dumplings steam for about 15-20 minutes. The dumplings should become soft and glossy when fully cooked.
- Once steamed, remove the dumplings from the steamer and let them cool slightly before serving.
Step 5: Serve and Enjoy
- Serve the Konkani Style Patholi/Kadabu warm as a delightful dessert after a hearty meal. For an extra treat, pair it with a refreshing drink like Solkadhi or enjoy it alongside some Kadgi Chakko (another Konkani delicacy). Steamed rice is also a great accompaniment to these sweet dumplings for a fulfilling meal.
Tips for Perfect Patholi/Kadabu
- Rice Consistency: The key to a soft and smooth dough is the rice consistency. If the dough feels too thick, add a little more water while grinding. The dough should not be runny but should be pliable and soft.
- Filling Texture: Make sure the jaggery is fully melted and thickened before using it for the filling. This prevents it from leaking out during steaming.
- Steaming: Ensure the steamer water is at a low simmer, not boiling, to gently cook the dumplings without making them soggy.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 40g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 4g |
| Sugars | 18g |
| Sodium | 20mg |
Konkani Style Patholi/Kadabu is a testament to the rich and vibrant culinary traditions of coastal India. The combination of coconut, jaggery, and cardamom creates a sweet, aromatic filling that is perfectly complemented by the soft, rice-based dumpling. This dish is ideal for any festive occasion, and with this recipe, you can bring a little taste of Konkan to your own kitchen. Whether you’re a seasoned cook or a novice, this recipe will surely impress and satisfy your sweet tooth!
