Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dessert

Goan Patoleo (Jaggery-Rice Sweet)

Traditional 6. Goan Patoleo recipe

🧺 Ingredients

• Rice flour — 200g
• Jaggery (gur) — 250g, grated fine
• Grated fresh coconut — 150g
• Ghee — 3.5 tbsp
• Eggs — 2, beaten lightly
• Baking powder — 0.5 tsp
• Cardamom powder — 0.75 tsp
• Clove powder — 0.25 tsp
• Poppy seeds (khus khus) — 1 tbsp
• Salt — pinch
• Oil for frying — 700ml (approximately)

👩‍🍳 How to make Goan Patoleo

1. Combine rice flour, baking powder, salt in bowl
2. In separate bowl, dissolve jaggery with 50ml warm water (stir until liquid)
3. Add beaten eggs to jaggery liquid, mix well
4. Pour jaggery-egg mixture into rice flour, mix to form batter (consistency: thick batter, not too runny or thick)
5. Fold in grated coconut, cardamom powder, clove powder, poppy seeds, 1.5 tbsp ghee
6. Let batter rest 10 min
7. Heat remaining 2 tbsp ghee with oil in heavy pan to 165°C
8. Using two spoons, scoop batter (approximately 1.5 tbsp per piece) and gently drop into hot oil
9. Fry 3-4 pieces at a time, 3-4 min total until light golden brown on all sides
10. Oil temperature is critical: 160-165°C prevents jaggery from burning
11. Remove with slotted spoon, drain on paper towel
12. Cool on wire rack
13. Store in airtight container, lasts 5-7 days
14. ---

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