Maharashtrian Sweet Recipes

Patolya Sweet Maharashtrian Recipe

Authentic and Traditional Sweet Recipe, Patolya is a konkan/maharashtrian sweet recipe that is made using turmeric leaves. The leaves are used as a covering and cooked together to give a unique taste and flavour to this sweet recipe. Try easy to make Bread Pakora recipe. We will prepare the Patolya sweet in 3 methods, one which uses red rice which is the authentic method, in second we have used wheat flour and in the third method we have used Dosa Rice.

Watch this Patolya Recipe on YouTube: Traditional Maharashtrian Recipe

Ingredients for the Patolya Sweet:

For Dough (Red Rice):

  • Red rice 500 gm
  • Coconut 1 Big grated
  • Salt 1/2 tablespoon

For Dough (wheat flour):

  • Wheat flour 1/2 cup
  • 1/4 cup water
  • Salt as per taste

For filling (Common in both methods):

  • Coconut 2 big Grated
  • Jaggery 400 gm
  • Cardamom powder 1 spoon
  • Fennel seeds powder 1 spoon
  • Turmeric leaves (Haldi ke patte)
  • Water 1/2 cup
  • Salt

Method for the Patolya Sweet Maharashtrian Recipe:

Method for Red Rice:

  • Soak red rice for 10 hrs in water
  • In a mixer jar, add red rice, salt and grated coconut and grind to a medium thick paste

Method For filling (Common in both Methods):

  • Heat a vessel
  • On full flame
  • Add 1/4 cup water and add coconut
  • Add jaggery and add cardamom and fennel seeds powder
  • Mix it well and keep stirring, it will form a mixture in about 5 min
  • Take it off stove
  • Take it in a plate to cool it.

Preparing the Patolya to steam:

  • Take the turmeric leaves
  • Apply the batter on the leaf and make it flat
  • Place the filling on top of the batter only on half of the leave
  • Fold the leaf and stick it as shown to cover the filling.Heat a pan
  • Take the steam vessel and place in the pan
  • Add water to the pan up to the mark on the steam vessel
  • Place the patolya in the steam vessel and close it
  • Cook for 5 min on full flame and it will get cooked in steam
  • Make sure the water in pan does not evaporates and keep filing water up to the mark
  • Take off the patolya form the pan as it is ready
  • Similarly, it is cooked in idli cooker and normal vessel.

For wheat flour patolya:

  • Wheat flour 1/2 cup
  • 1/4 cup water
  • Salt as per taste
  • Take the flour in plate add water and knead to a thin paste
  • Using little oil apply the kneaded batter on to the leaf
  • place the filling and close it
  • Cook for 5 min on full flame in the required vessel
  • Take it off stove as it is ready

For Dosa rice Patolya

  • Dosa rice flour 1/2 cup
  • Boiled water as required
  • Salt as per taste
  • Take the flour in plate
  • Add boiled water and salt
  • Knead into medium thick dough
  • Apply the dough n leaf
  • Place filling and keep in vessel
  • Cook for 5 min on full flame
  • Patolya is ready.