Patholi and Hole'

This aromatic goan sweet dish is traditionally made by catholics on the feast St. John the baptist celebrated on 24^th June and on the feast of Assumption on 15^th August ( also India's Independance day). The turmeric leaves impart a unique aroma and flavour to patholi. A variation of patholi is made with jackfruit leaves and shaped like cones. Making this dish always brings back childhood memories of simpler times and healthier foods.

Ingredients

2 cup Rice, Soaked

Salt, to taste

2 cups fresh grated Coconut
3/4 cup coconut jaggery
20 Turmeric leaves for patholi or jackfruit leaves for Hole'

Soak the rice in water for 3 hours. Grind it to a thick paste along with the salt. Add very little water while doing this, the paste should be the cosistency of a wet dough. Keep aside Mix the fresh grated coconut and jaggery till the jaggery melts and forms a uniform mixture.

To assemble Patholis: Spread a thin layer of the rice paste on a tumeric leaf that has been washed and wiped. Spread two tea spoons of filling and fold the leaf lenghtwise. 

To Assemble Hole': Make a cone with the jackfruit leaves and secure it with a toothpick. Spread a thin layer of the rice paste inside the cone, add about two tea spoons of filling and close the cone with another thin layer of rice paste.

Steam patholis or Hole' in a steamer for around 20-30 mins till the white rice pastry is translucent.

                                                     Assembled Hole' ready for steaming

                                                 Fresh steamed  Hole' ready to be devoured

Most Goan families make the hole' from separate jack fruit leaves, my mother in law however, adds some extra flair to this sweet, that she learned from her mother. She  makes the hole' with the leaves attached to the branch as seen above, which makes for very beautiful presentation as well as gave them as kids added excitement of who would get the biggest bunch. Enjoy these traditional Goan sweet dishes, and don't forget to have fun making them like I did.


                                                              Steamed Patoleo

 Photo Credit: Lloyd Vas

Teias de Aranhas/Gons (Goan tender coconut candy shaped like Cobwebs/Spiderwebs)

Ingredients
1 tender coconut*
200 gms Sugar
1/4 cup water
1 Sheet of white butter paper

Method

Cut the sheet of white butter paper into 4" squares. Traditionally the paper is cut with pretty snowflake designs very similar to paper doilies. Lay out on the squares a flat surface, ideally not far from the cooking area.

Remove the kernel from the coconut neatly, avoiding the thin brown skin. Cut into thin, long strips. Keep a pan on the fire with the sugar and water, when the sugar is melted add the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time till it thickens and leaves the sides of the vessels.

Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container. 

 *tender coconut should be a little firm and not at the 'malai' coconut stage

Alle Belle (Goan crepes with coconut and jaggery filling)

Ingredients

1 cup refined wheat flour(Maida)

2 eggs

     1 teaspoon castor sugar

20 gms ghee

½ to ¾ cup milk(as required)

Salt to taste

1 cup fresh coconut(grated)

1/2 cup black coconut jaggery(grated)

25 gm cashew nuts (broken)

Dash of Nutmeg powder

Oil for frying crepes

Method

For the filling heat the jaggery, fresh grated coconut, nutmeg powder and cashew nuts for 3 to 4 minutes. Remove from the pan and allow to cool. To make the batter for the crepes, mix flour, salt, eggs, castor sugar, milk and melted ghee together to form a smooth pancake batter. Keep this batter aside. Brush a flat non-stick pan with oil and heat over moderate heat. Pour a small ladle of the batter into the pan and move the pan so that the batter spreads over the whole surface as thinly as possible to form a thin crepe. Cook until firm and remove from the pan.To assemble each alle belle place a spoonful of filling on one edge of the crepe and roll it tight. Serve warm with a hot cup of tea.