Follow these steps for perfect results
Instant Oats (Oatmeal)
Salt
to taste
Fresh coconut
grated
Cardamom Powder (Elaichi)
Turmeric leaves
long ones
Jaggery
adjustable
Ragi Flour (Finger Millet/ Nagli)
Rice flour
Salt
Jowar Flour (Sorghum)
Dry Fruits
Mix jaggery, grated coconut, cardamom powder, salt, ragi flour, and oats in a kadhai.
Cook the mixture until jaggery melts and it thickens.
Add dry fruits and mix well.
Keep the mixture aside to cool.
Wash and dry the turmeric leaves.
Mix rice flour, jowar flour, and salt to make a thick paste with water.
Grease a steamer plate or use a moistened cloth.
Spread a layer of the flour paste on one side of a turmeric leaf, leaving a border.
Spread some filling lightly on one vertical half of the leaf.
Fold the other half of the leaf over the filled half and seal the edges.
Place on the steamer plate and steam for 15 minutes.
Serve with homemade ghee.
Expert advice for the best results
Use good quality jaggery for the best flavor.
Ensure the turmeric leaves are fresh for optimal aroma.
Adjust the sweetness to your preference.
Everything you need to know before you start
15 mins
Can be made a day ahead and steamed before serving.
Serve hot on a plate, garnished with a drizzle of ghee.
Serve hot as a dessert.
Serve with a side of homemade ghee.
Complements the spices in the Paatolyo
Discover the story behind this recipe
Traditional Goan sweet dish often made during festivals.
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