Patholi (Dessert made in Turmeric Leaves)

Patholi is the superstar dish in the plethora of dishes churned out to please Lord Ganesha on the occasion of Ganesh Chaturthi in a Konkani household. It is also cooked during several other festivals. This dessert is made using turmeric leaves and mixture of rice, coconut, jaggery etc. A very exotic and delicious dessert!

Since I do not have a sweet tooth I can totally control my cravings for patholi but I cannot not make it during Chaturthi as it connects me to the childhood celebrations back in India. That fragrance of turmeric leaves brings back fond memories and my nevaidya (food offered to the God) feels complete! Everyone enjoys it, as it has an exotic feel and taste to it. Somehow the mixture of coconut and jaggery feels more healthy than ghee and sugar used in most of the sweets :)

Nevaidya (Offerings to the God)

Getting turmeric leaves in the USA was tough, ultimately I started growing the plant in the yard on my veggie patch and the pleasure of making Patholi using the homegrown leaves is something else. Thank God Chaturthi falls in summer season here :) It is really nice to cook some authentic age-old recipes to keep the tradition going! 

Let's say Ganpati Bappa Morya and take a look at the recipe:

Ingredients:

• 1 cup rice 
• 1/2 cup coconut
• 10-12 turmeric leaves (haldi paan)
• 1/2 cup poha (flattened rice)
• pinch jaggery to taste
• salt to taste

For the filling:

• 1/2 cup grated coconut
• 1/2 cup jaggery (or powdered brown sugar)
• 1/4th tsp cardamom powder

Preparation:

• Soak the rice in water for a minimum of 30 minutes. Grind it along with coconut, poha (washed), salt and jaggery. Add water just enough to make a thick paste. We do not want a running batter. Keep aside. 
• To make the filling, in a pan, heat coconut and jaggery mixing continuously till the jaggery melts and forms a uniform mixture. Add the cardamom powder.  If you like more sweet, go ahead and add more jaggery.
• To make patholis, make an assembly line- line up the fragrant turmeric leaves, spread a thin layer of the rice paste on the leaf. Then sprinkle the jaggery mixture making a line from top to bottom. Fold the leaf vertically into half, along the spine. Continue this process until all the leaves are used up.
• Now steam it in a vessel for 15 minutes. (you can use any steaming vessel or pressure cooker without using the whistle)
• Take out the hot steamed patholis, carefully peel the leaves and enjoy the it with dollops of ghee on it! [ I am actually drooling as I am typing here] :P

njoY!! happY cookinG!!

Notes:* If you do not have turmeric leaves, you can substitute it with banana leaves or parchment paper and when you steam it, just add a leaf or 2 of turmeric to get that authentic fragrance.

Home grown turmeric leaves :)

Health Benefits: Tumeric leaves, also known as haldi leaves, are used extensively as aromatic herbs in Indian, Thai, and Malaysian cooking. Fresh turmeric leaves are used whole in select dishes and dried turmeric leaves soaked in water with the extract used in cooking. It is also used as food coloring and as a basic ingredient in curry powders. They improve digestion and reduce gas and bloating. Imparts fantastic fragrance and is used in various dishes!

Coconut supports immune system health. Improves digestion and absorption of nutrients, vitamins, and minerals. Improves insulin secretion and symptoms associated with diabetes. Reduces risk of heart health and improves good cholesterol (HDL).