In the tiny state of Goa, the Indian Independence Day coincides with two local celebrations: the Feast of Our Lady Of Assumption and Naag Panchami which usually occurs around these dates.
The feast of Assumption which marks the death and "assumption" of Mary, mother of Jesus, into Heaven is celebrated by the large population of Latin Catholics in the state while the majority Hindu community will revere the naag or snake/serpent because they hold great significance to Hindu belief and mythology.
Both the communities will mark these festivities by the making of a unique sweet called the Patoleo( also referred to as Patolyo/ Patoyo/Patoeio)!
Such religious and communal syncretism is evident in a lot of ways in Goa when sections of the local Hindu population coverted to Catholicism under four hundred years of Portuguese Rule.
Today Patolyos will be exchanged between Goan homes all over, from Hindu homes and Catholic ones. A poignant sign of the communal harmony that prevails between the peace loving populace of my beloved state and a hopeful celebration of the Independence Day.
This year Faith, my older one assisted me to make our Patolyos along with my dad. As always making something with family makes it that much fun and special.
And now I'm sharing it with you!
The coconut and jaggery filling has variations from region to region and house to house. Some use cane sugar jaggery which is lighter and sweeter, others add boiled chana dal ( split grams). Ours is a simpler version with the rich dark coconut jaggery.
GOAN PATOLEOS
Ingredients:
For the dough
3 cups parboiled Goan Rice
Salt
For the filling
2 medium coconuts
2 large pyramids of Goan coconut Jaggery
2 tspns cardamom powder
35-40 Turmeric Leaves
Water as required
Method:
Wash the rice and soak it in sufficient water overnight ( atleast a minimum of 4-5 hours)
Drain Rice and grind to a thick, almost dough like paste in your blender using minimum water and salt to your taste. I had to put it in 2 batches and used about a 1/2 cup of water each time. You can adjust as it suits you but be cautious as you don't want a runny paste.
Now cover this and set aside in a cool place.
It's time to make the filling. Prep the coconuts and grate finely. Use a large thick bottomed pot or pan to grate your coconut jaggery into it. Add the grated coconut to the pan along with the ground cardamom and a 1/4 cup of water.
While filling cools, prep your turmeric leaves. Or have a lovely assistant do it! Here's Faith trimming the leaves to size. Then after I washed them, she carefully wiped them dry on a clean kitchen cloth.
Next, set up your assembly line! It's time for the fun part!
Also keep a bowl of clean water handy.Place a scoop of the rice dough on the centre of your prepped leaf.
Now dip your clean fingers in the bowl of water and gently pat away at dough till it neatly covers the leaf in a mostly even manner. Keep the edges free and keep replacing the water it as it gets murky!
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Now neatly spoon the filling down the centre in a straight line. Then fold in half gently and press down lightly at the edges so that its seals.
Continue repeating the above process till your batter or filling or leaves get over!
Start up your steamer and gently place the patoleo in a single layer without too much overlapping. Cover firmly and let steam for about 20 mins. You'll know they're done when the leaves will change colour to a dull green and your whole house will start smelling of the familiar wonderful patoleo aroma!
Take out carefully, peel open and enjoy these delicious steaming bites of nostalgia!
