Patoleo is a rich, sweet dish originating from the Konkan belt of our country. This goan sweet dish is prepared by making a stuffing of rice, jaggery and freshly grated, creamy coconut, steamed and wrapped around in the goddess of turmeric leaves. The turmeric leaves signify the unique richness, authenticity and traditional style. This delicious sweet dish is mainly relished on the days of Goa’s most significant Hindu festival, Ganesh Chaturthi. Also quite popular among the Christian community In Goa, where it's prepared on catholic feasts too. Besides being eaten on occasions, since it's among one of the famous cuisines of Goa, it’s served and enjoyed together at casual family gatherings and meetups. So how can you make it at home?

Ingredients- ( serving for 2)

  1. 1 cup Rice flour
  2. ¾ cup jaggery
  3. 1 cup  freshly grated coconut
  4. 50g chickpea lentil
  5. 5-6 Turmeric leaves
  6. Pinch of salt
  7. Desi ghee
  8. Water
  9. Half cup full cream milk
  10. Pinch of saffron


  1. Take a pressure cooker, add water and boil chickpea lentils. After it has cooked,  grind it to a smooth paste or mixture.
  2. Now take a pan heated with oil or ghee, add dal, jaggery, grated coconut and milk. Do add a pinch of cardamom and saffron powder. Cook the mixture until the jaggery melts completely.
  3. Also, make sure to keep stirring the mixture until the milk has been absorbed or the combination seems dry enough.
  4. Now take a different pan, heat it with oil, pour some water, and add rice flour. Stir and make a thick paste or batter out of the same. Don't forget to add a pinch of salt and saffron.
  5. Now take some turmeric leaves and grease with ghee. Spread the rice flour batter on the leaves and stuff it with the coconut-jaggery and dal mixture.
  6. In the end, take a steamer and place the stuffed turmeric leaves. Let it steam for at least 10-15 minutes.
  7. Patoleo is ready to serve!