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| Main ingredients | Fresh turmeric leaves, Scraped fresh coconut, Jaggery, Green cardamom powder, Nutmeg powder, Rice flour, Salt, Oil, Ghee |
| Cuisine | Konkan |
| Course | Mithais |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2-3 fresh turmeric leaves
- 1 cup scraped fresh coconut
- ½ cup chopped jaggery
- ½ teaspoon green cardamom powder
- A pinch of nutmeg powder
- 1 cup rice flour
- A pinch of salt
- Oil for greasing
- Ghee to serve
Method
- Heat a non-stick shallow pan, add coconut and jaggery, mix well and cook till the jaggery melts.
- Add green cardamom powder and nutmeg powder, mix and continue to cook for 1 minute or till the moisture dried up. Set aside to cool completely.
- Take rice flour in a bowl, add salt and ¾ cup water gradually and whisk well. Add another ¾ cup water little by little and whisk till a smooth and thick batter is formed.
- Sprinkle some water over the turmeric leaves and gently wipe them with a damp muslin cloth. Cut the leaves into 3 inch pieces.
- Grease each turmeric leaf piece with some oil, spread a portion of the batter over it. Place a portion of the coconut stuffing on one side and fold the leaf in half.
- Heat sufficient water in the lower container of a steamer. Place the prepared leaves in the upper perforated basket, cover and steam for 10 minutes.
- Transfer the patolis onto a serving plate, remove the leaves and drizzle ghee over them. Serve hot.
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