Patholi is one of the most popular sweets in Konkani cuisine. A mixture of coconut and jaggery are spread over a batter of rice and steamed in turmeric leaves. This aromatic preparation is enjoyed with fresh ghee /clarified butter or with fresh homemade butter.❤️
- 200 gms rice
- 1 coconut grated
- 200gms jaggery
- 1tbsp elaichi/ Cardamom powder
- 24 turmeric leaves
- A pinch of salt
Wash and soak the rice for two hours. Grind it to a smooth paste with a little less than one fourth of the grated coconut and a tbsp of jaggery. Remove and add a pinch of salt. The batter should be medium thick.
Boil the jaggery in half a glass of water. When it starts bubbling add the remaining three fourth of the coconut and boil till the water released has evaporated. Do not make it too dry. Add the Cardamom powder and mix well.
Spread a tbsp of the rice batter on the turmeric leaves and place the choorna in a line atop it. Finish off with all the leaves and fold and place it criss cross in a vessel or in a kadai which has been kept boiling. Steam the patholi for about 15 mnts. Check to see if it is done. The leaf should easily peel off and the rice batter looks translucent. Enjoy with home made ghee.