Patolleos

 

 

 

             Patolleo

Last month (August) saw the celebration of a number of festivals belonging to different religious communities. Nag Panachami and the feast of our lady of assumption are two of these. Due to the prevalling season there is a beautifull coincidence of preparing a common delicious treat called PATOLLEOS.

It is a sweet dish made of ingredients mainly rice, coconuts, jaggery.. and traditionally steamed in a confro. Here is the recipe of patolloes.

Ingredients:

Turmeric leaves

1/2 kg par-boiled rice

Pinch of salt

 

Stuffing

¼ kg jaggery (scraped)

1 grated coconut

1 cup boiled gram dal (optional)

Method

·    Soak the rice overnight. Next day ground/grind the rice with salt into a thick batter.

·     Mix scraped jaggery, grated coconut and boiled gram dal in a bowl for the stuffing.

·    Wash and dry the leaves with a clean cloth.

·    The batter is evenly spread out from the top to the bottom of the leave leaving some space on the edge for closing.

·    Now layer the stuffing in the centre and then close the leave applying slit pressure with figures on the edges.

This sweet is also made in form of a cone by using the leaves of jackfruit tree, pricking a tooth pick.

·    Heat some water in a confro or a steaming pot and then steam the patolloes for about ½ hr till the aroma of the hot patolleos make its way out .

This sweet has been part of our tradition for centuries and the recipe has been passed down from generation to generation. Traditionally patolleos are shared among the villagers and the grieving houses and a newly married bride distributes patolleos in the neighbourhood.