Goan style patoleo
Goan patoleo are mostly prepared at the special occasion like solemnity of Assumption of the blessed Virgin Mary which is on 15th August,i.e on independence day. It is also prepared on soa jao feast, Ganesh chaturthi,nag panchmi etc. On these occasions patoleo is prepared and shared with friends and neighbours. This is mainly prepared on turmeric leaves which gives nice aroma and taste.

Ingredients
2cup rice
1 cup grated goan jaggery (goan  palm i.e. dark jaggery
15 to 20 turmeric leaves
2cup grated fresh coconut
1 tsp ghee
½ tsp salt
1tsp cardamom powder

Method

To Make Goan Patoleo, first soak the rice in sufficient water for atleast 2 to 3 hours or overnight.

Then drain the water, and grind  this rice with little salt to smooth and thick paste.
Like dosa paste.
For stuffing take grated coconut , grated jaggery and ghee, mix it both together.
Finally add caradmon powder and mix it very well. Stuffing is ready.

Wash the turmeric leaves with water and wipe them with dry clean cloth or paper.

Apply the thick rice paste very smoothly and thinly all over the turmeric leaf.
Now add coconut jaggery mixture in the centre of the rice paste .

After that fold the turmeric leaf nicely, pressing the extreme edges nicely to seal it.

Follow this procedure for all Goan Patolyo leaves (turmeric leaves).

Now place the Goan Patoli leaves (turmeric leaves) in the steamer (you can also cook in idli vessel )in groups (based on steamer size) and steam them for 15 – 20 minutes, till the patoleo are properly done and the patoli leaf color changes little.
Remove these patolyo from the steamer and let it cool.
Inside it will be like this

Goan Patoleo is ready to be served. It is served with the leaf either hot or cool.

NOTES
If you want you can cook the coconut jaggery mixture.

You can also add chana dal past  to the stuffing.

Cut these turmeric leaves according to the size of the steamer or container

If you don’t have steamer, a pressure cooker or any cooking utensil can be used. Here fill with some water below, then place the cooking stand in water, and place the cooking tray on this stand with these patoleo layed. Cover it and steam it.

If there is no Goan Jaggery then Sugarcane Jaggery can also be used.