There has not been a single year that my mom has not prepared Patoleos on 15th August. The day is celebrated by Christians as the Solemnity of Assumption of Mother Mary and it is also my mother’s birthday. And instead of relaxing on that day, she wakes up early and prepares these for us. The purest and the most selfless form of LOVE is a mother’s love for her children. And I must say we consider ourselves BLESSED to have her in our lives.
On this day in every household in Goa you will experience the beautiful aroma of Patoleo / Patoli / Pateos (the name differs slightly in every village) as they steam away. Even in Karnataka these are famously made. The Goan Hindus prepare these during the Ganpati festival.
Like all school going kids, we used to attend the flag hoisting ceremony and immediately thereafter attend Mass. (the church is in the school premise). I remember by the time we reached home, we used to be famished. We knew what was waiting for us back home – a big tray of all the steamed turmeric leaves stuffed with coconut and jaggery. The house used to smell so good – awesome memories ! Then in the evening there is always the cake cutting and all of us thanking God for the gift of my Mother – a happy ending to a beautiful day.
So, the Indian flag, singing of the national anthem, the aroma of steaming turmeric leaves and the birthday cake are memories that have been etched in my mind when I think of 15th August.
I remember a time, I used to find making Patoleos extremely cumbersome, but few years ago something in me changed and I have become this person, who loves to cook elaborate recipes. And will be making them this year too. Every time I make these they just disappear
This year I am busy with my cake orders. I have to prepare some 5 dozen cupcakes for a birthday party and a few other cake deliveries are scheduled so I have taken time to post this article a day in advance, since tomorrow I may not find the time for it.
Goan Patoleos
Ingredients:
- 1 ½ cup freshly grated coconut
- 1 cup jaggery Powder or grated Jaggery
- 1 tsp cardamom Powder (elaichi )
- 1 cup Rice Flour
- Pinch of Salt
- Hot water as required
- 3 fresh Turmeric leaves
Method:
- Mix the grated coconut, jaggery (as per taste) and cardamom powder until completely combined. Adjust the jaggery as per the desired sweetness.
- Take rice flour in a large plate or bowl, add the hot water and a pinch of salt and knead into a smooth dough.
- Turn on the steamer.
- Wash the turmeric leaves thoroughly and cut as per the size of the steamer so that they fit in.
- Take a small ball of rice dough and gently spread it onto the smooth side of the turmeric leaf. You may use a little water to wet your hands while doing this.
- Spread the dough evenly on the leaf and once covered with the dough, take a spoonful of the coconut and jaggery filling and spread it in the center of the leaf.
- Do not stuff excess filling, it can ooze out while steaming
- Fold the leaf lengthwise and seal the edges by pinching them.
- Place the patoleos in the steamer and steam for 15-20 minutes. The colour of the leaf will change once it is done.
- Remove from heat and gently peel the turmeric leaf.
- Serve the patoleos warm.
Suggestion :
I cook the coconut and jaggery mixture for a couple of minutes in a pan with a tsp of ghee in it. This gives it a bit of a fudgy texture, which I personally like. You may skip this step if you are pressed for time.
P.S. – And yes the memory of me leading the national anthem from stage (back in 2014) at the Naval School Annual Day is very strong in my mind. The tiny tots , their parents and the entire Naval fraternity (at NSD*) in their starking white uniform – all us singing in one accord is something I will always be proud of.
Every time I hear the anthem this memory still gives me goosebumps.
*NSD – Naval Store Depot at Nausena Vihar -Mumbai
