Ingredients:
12 medium-sized turmeric leaves

Batter ingredients:
2 cups red parboiled rice
salt

Method:
Wash and soak rice 4-5 hours/overnight. Grind soaked rice with little water and salt to a fine paste. Ensure that the paste is not runny.

Filling ingredients:
2 cups grated coconut
2 pyramids of Goa palm jaggery (200 gms)
1/4 cup chana dal (optional)
1/4 teaspoon cardamom powder
1/2 cup water

Method:
Soak chana dal for an hour in water. Boil with some water and salt till cooked. Drain and keep aside. In a saucepan, add jaggery , coconut , cardamom and little water, Cook on medium flame to form a nice moist filling.. Remove from heat, keep mixture to cool, add cooked chana dal and cardamom powder.
Preparation
-Wash the leaves and pat dry. Cut off tips from both ends. If leaves are too large, then cut them into half.
-Take a small ball of batter and wet your fingers with water. Starting from the centre of the leaf, thinly spread the batter throughout the leaf.
Put a spoonful of filling along the centre of the leaf, fold and gently press along the sides to seal.
Place patoleos in the steamer. Cover and steam till the leaves change colour (approx. 20 mins). They are ready to be served.

Patoleos are a sweet delicacy prepared on 15th August, Feast of The Assumption of Our Lady. This savory sweet is made with great pride in many Goan Catholic homes in honor of Mother Mary. In the olden days, there would be much joy and anticipation among the young ones while the women of the house skilfully prepared a bounty of patoloes for the entire household. Let the aroma of the turmeric leaves permeate our homes on this Feast day as we keep our traditions alive. Enjoy!

Parishioner