Patolya is a festive Maharashtrian-Konkan sweet dish made by steaming rice flour dough stuffed with coconut-jaggery mixture inside turmeric leaves. Soft, aromatic, and naturally sweetened, it’s a monsoon delicacy often prepared during Ganesh Chaturthi and other festivals.
Patolya (also called Patoli) is a unique Indian sweet that beautifully combines tradition and health. A dough made of rice flour is spread on fresh turmeric leaves, filled with a mixture of grated coconut and jaggery flavoured with cardamom, then folded and steamed. When cooked, the turmeric leaves impart a subtle aroma and medicinal value to the dumpling.
The result is a soft, mildly sweet dumpling with a melt-in-the-mouth filling and a distinct herbal fragrance. Patolya is naturally gluten-free, free of refined sugar, and rich in fibre and minerals. It is a must-have in many Konkani and Goan households during festivals and monsoon season when turmeric leaves are abundantly available.
Prepare filling
In a pan, cook grated coconut and jaggery on low flame until jaggery melts and blends with coconut. Add cardamom powder and ghee. Mix well and cool.
Prepare dough
Boil 1 cup water with a pinch of salt. Add rice flour gradually, stirring continuously to avoid lumps. Cover and let rest for 5 minutes. Knead into a soft, smooth dough.
Assemble patolya
Wash turmeric leaves and pat dry. Apply a thin layer of rice dough on each leaf. Spread a spoonful of coconut-jaggery filling evenly. Fold the leaf in half, sealing the edges.
Steam
Place folded leaves in a steamer and steam for 15–20 minutes until cooked. The leaves will change colour, and the dumpling will turn firm.
Serve
Peel back the leaf and enjoy the patolya warm, as is or with ghee.
You can use banana leaves, but the flavour will differ.
Traditionally no, as rice flour is key to the soft texture and authenticity.
Best eaten fresh. You can refrigerate for 1 day and steam again before serving.
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