Patholis are steamed rice dumplings which are made in an elaborate preparation in turmeric leaves. The main flavour of the Patholis are achieved by the method of infusion of the aroma of a fresh harvest of the season’s first turmeric or haldi leaves. This sweet main course is a delicacy from the Konkani cuisine. Read on to make this with Kasturi.

INGREDIENTS:

• 1 pav Kasturi raw rice
• 1 pav popped rice
• 2 cups grated coconut
• 2 cardamom pods
• A pinch of salt
• 1 big ball Kasturi Jaggery
• 1 handful powdered popped rice
• 50 turmeric leaves

METHOD:

• Preparation of paste for the outer cover: Soak raw rice in water for an hour. Wash the rice and grind it with 2 tbsps of grated coconut for a few minutes till you get a fairly smooth paste. Add popped rice and grind it into a fine paste. While taking it out, add a pinch of salt and a small piece of jaggery, and grind further for 2 minutes.
• Preparation of coarse mixture for stuffing: Prepare a blend of crushed jaggery, grated coconut and powdered popped rice. This is the stuffing.
• Spread about 2 tbsps of the ground paste on each turmeric leaf evenly. Place a small quantity of the blended paste onto the leaf and then fold it lengthwise.
• Place the Patholis in a perforated vessel and steam it under cover until it cooks for about 45 mintues.

PREPARATION NOTES:

If turmeric leaves are not available, then Patholis can also be made using plantain leaves.

SERVING SUGGESTIONS:

Take out the patholis from the leaves once it cools and serve it with pure desi ghee or honey.

If you try this dish and are super-amazed by its delicious taste, do share your experience with us. We would love to hear from you.