A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
Patoli for Nag Panchmi
Patoli also Patoleo is a Goan delicacy made by steaming rice flour, coconut and jaggery in turmeric leaves.
Steamed foods are offered as Prasad or blog to Lord Ganesh, to the snakes, yes Patoli is made for Nag Panchmi and also for the Feast of Assumption of Blessed Virgin Mary on 15th of August.
Rains when you best avoid leafy vegetables and vegetables like cauliflower is the time when bitter gourd, ridge gourd, snake gourds and fresh turmeric leaves are available.
These are immunity boosting veggies and they are light on the digestive system. So we eat a lot of these veggies in this rainy season. Plus since we get these veggies that are grown locally our carbon footprint is much low.
In the rains avoid eating raw vegetables, they should be well washed and cooked. Fish and chicken are avoided, and we call it Shravan Mahina… the Hindu Month of Shravan which is holiest. In fact, people keep a Vrat for Chaatur Maas, 4 months when certain foods are avoided.
Turmeric is long known for its anti-inflammatory benefits on the body there is a reason why you are fed turmeric milk when you suffer from cough and cold.
Fresh turmeric roots can be eaten as a pickle, there is veggie too( recipes soon). Since we Indians generally tried to avoid waste the turmeric leaves were highly prized by the Ancient Indians.
They developed Patoli, also a turmeric leaf is added to butter when making ghee. There may be many more recipes I am not aware of but in case you know please tell me.
Nag Panchmi, the 5th day of Shravan we Hindus worship Snakes. Snakes are revered in Hinduism there are many mythological stories associated with snakes and they make an interesting read. Though all the stories I think we are taught that snakes do not attack unless provoked, snakes are needed for the ecosystem. So leave them alone.
On Nag Panchmi we avoid using a Tava/skillet, we avoid chopping in fact use of sharp objects and objects for tilling digging etc are avoided.
So any festivity we have a special dish, something that is good for the season.
“When in Rome do as Roman do ” following this proverb tried remaking patoli.
This time my daughter demanded them and she wanted them a little sweet a little pungent. She also helped me make them. I loved making them with her in fact we shot a video.
The only difference between steamed modak and patoli is the shape and that patoli is steamed in fresh green turmeric leaves.
The end result is a fragrant and healthy low fat, gluten-free dish and completely satisfying experience.
I have already said that the ingredients for both modak and patoli for both make the filling first so that it cools down for you to use your hands when necessary. The Goan soak and grind the rice fine to make patoli but I prefer this method of making a dough with rice flour.
You will need a steamer to make these Patoli. You can buy it here
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For the filling:
- 1 ½ cups coconut grated
- 1 cup jaggery
- 5-6 cardamom/ elichi powdered
- 2 tablespoon red chilli powder optional
For the covering:
- 2 ½ cups water
- A little salt
- 2 cups rice flour
To make Patoli:
- Turmeric leaves
- 2 teaspoon oil
- ⅓ cup water
For the filling: (cook time about 20 minutes)
- In a kadhai/wok add the coconut and jaggery, mix well and set aside for some time. This helps the jaggery to melt and reduces the time needed to cook the mixture.
- Adjust the ingredients to suit your taste before you start heating. Remember that the filling will taste pungent (if using the chilli powder but with the rice cover, it will taste okay). However, adjust the amount of chilli powder to suit your taste.
- Cook on low flame till the mixture comes together and is almost dry. It forms a sticky paste.
- Cool completely.
For the covering:( cook time 5 minutes)
- In a pan add the water, salt and bring to boil.
- Once the water starts boiling add the rice flour, mix.
- Cover with a tight lid and set aside too cool. (see note 1)
- Once the vessel is warm transfer to a bowl/plate a small portion of the dough(keep the rest covered) and knead to get a smooth ball off the dough. This dough will be malleable but since there is no gluten you will have to handle it gently.
- Make small balls and set aside.
To make Patoli: (Cook time 15-20 minutes)
- Wash the turmeric leaves under running water and then dry them with a clean kitchen towel.
- Smear the leaves with a little oil and set aside.
- With oiled hands take a small ball of the rice dough and with your fingers spread the dough to a thin layer on the turmeric leaf. (You could also roll it with a rolling pin but it's very messy.)
- On one side spread the jaggery mixture along the length or breadth of the leaf on one side.
- Close the other section of the leaf and press gently but firmly.
- Place the fold patoli in the steamer and steam them for 15-20 minutes or till the leaf changes colour.
- Serve hot.
This was what I used to make for hubby dear. Let me tell you it was very dry and even he did not like it much but insisted I make it.
- 1 ½ cup coconut, freshly grated
- ¼ cup fresh coriander leaves
- 2 green chillies (Adjust as per taste)
- ½ teaspoon asafoetida
- 2 teaspoon red chilli powder (Adjust as per taste)
- A pinch of sugar
- Salt to taste.
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Shobha Keshwani says
I really want to make this sweet.. but can't find fresh turmeric leaves. Caan we steam in banana leaaves instead
Thanks, Shobha. You can try but the aroma that turmeric leaves give is different. Try growing turmeric roots you do get fresh turmeric in Mumbai.
Mayuri Patel says
That's a very interesting recipe Archana and like the name Patoli. As you said it would taste like traditional steamed modak. I would love to try out this recipe if I ever have excess to turmeric leaves. Such a wonderful traditional recipe you've shared.
Please try Mayuri.
How interesting it is to know that we have similar dishes but cooked in a different style in different states for the same occasion. Steaming it in green leaves would definetly add flavour to the dish.
True we have the same roots Renu we just need to be reminded of them.
Chef Mireille says
surprised to find so much chili powder though optional in the filling in a dessert. Regardless I wish I could get turmeric leaves so I can try it.
Mir there is enough jaggery too to cut the chilli powder.
Very interesting recipe and dish.. loved reading about the tradition of Nag Panchami ..
Sarika Gunjal (spice zone) says
Never heard of this before. something totally different. Looks so yummy and specially it is gluten free..
Very interesting recipe... i always loved traditional recipes and reading about the customs related to it. This looks incredibly delicious 🙂
Nag Panchami and ganesh chaturthi in bangalore had this as a must-have dish 🙂 this is so delicious.. we make it very similarly except folding it over like a karanji and steaming it .. rest everything is the same, including the outer covering and filling !
Food all over India is the same. Add some local ingredients and leave out the unavailable ones. Thanks, Kalyani I thought this was unique to the Konkan belt.