Goan Patoleo | Steamed Rice Cakes in Turmeric Leaves

It’s the month of August, and it’s a cultural tradition to consume Jaggery and Coconut at the beginning. These Goan Patoleo are commonly made on 15th August, as a tradition in most Catholic families (it’s made to mark the Feast of the Assumption). The Patoleo (moulded within Turmeric leaves) and the cone-shaped Holle (moulded within Jackfruit leaves) are a sweet way to spend the holiday (since it’s also Independence Day). Cherish the aroma of these turmeric leaf-coated sweet and the delicious flavour of the Patoleo this coming week! Click here to watch my recipe for Goan Holle:    • Traditional Goan Holle | Goan Sweet Rice D...   Mog Asum ❤️ Let There Be Love Ingredients: (1 US Cup= 240 ml) About 10 Turmeric (Haldi) leaves, if not too large. This recipe can make 8-10 Patoleo, depending of the size of the leaves. I only made 6 in this video. For the Rice Paste: 1 Cup Goan Parboiled Rice (washed & soaked overnight) 1/2 teaspoon Salt 1 teaspoon Sugar (optional) 1 Cup (+/-) Water For the filling: (Optional)1/4 Cup Bengal Gram (Chana dal; soaked overnight, then boiled with a pinch or two of Salt) 2 Cups fresh, grated Coconut 3/4 Cup Cane Jaggery 1/4 Cup Palm Jaggery You can add more of the Palm Jaggery if you prefer. Cardamom powder & Nutmeg powder can also be added for extra flavour. #ExperienceSusegad Music Credits: Claudia, from the Goan Konkani Classic Film, Nirmon. An instrumental by Tabitha Dias