Patoli, a traditional sweet made using Turmeric leaves and coconut jaggery filling, to celebrate the festival of Nag Panchami😊😊.
May Nag devata bless all of us with
happiness, strength and good health.🙏😊
A very Happy Nag Panchami to all of you. 🙏🙏
YouTube link:
For the Filling:
Ingredients:
· Freshly Grated Coconut – 2 cups
· Jaggery – 1 ½ cup (make small chunks)
· Ghee – 3-4 tsp
· Cardamom Powder – ¾ tsp
· Water – ¼ cup
Method:
· In a large kadai add water and the roughly crushed jaggery pieces.
· Keep stirring until it becomes liquid.
· Now add the freshly grated coconut.
· Sauté until coconut turns aromatic.
· Cook until the mixture thickens and dries. You can keep it little moist.
· Add cardamom powder and ghee. Mix it well.
· Turn off the flame and let it cool down completely.
For the outer covering:
· Rice flour – 1 ½ cup (used basmati rice flour)
· Water – 2 ¼ to ½ cups
· Ghee – 2 tsp
· Turmeric powder – ¼ tsp
· Jaggery – lemon sized
· Salt – ¾ tsp
Method:
· Take a big kadai add water, ghee, jaggery and salt.
· Once it comes to a boil add rice flour and give a good mix.
· Turn off the lid and immediately cover it with a lid.
· After 5-7 minutes transfer it in a big plate.
· Be careful it must be very hot, now knead to form a smooth dough by dipping your hand in water.
· Make a smooth and soft dough.
For making the Pataoli:
· Turmeric leaves – 8-10
· Jaggery mixture filling
· Rice flour dough
· Water to steam
Method:
· Take a medium sized ball from the dough, spread it using your fingers over the leaf.
· Dip your fingers in water to spread the dough.
· Now fill in the jaggery stuffing and fold the leaf.
· You can make spread the dough on 5-6 leaves at a time and fill the jaggery stuffing.
· Now keep your steamer ready and let the water boil.
· Once the water boils, keep the patolli leaves on the tray and steam it for 12-15 minutes.
· Steam until the colour of the leaf changes.
· Turn off the flame, let it rest in the steamer for 3-4 minutes.
· Remove it from the steamer.
· Your Patoli is ready to be enjoyed.
