Evelyn’s Goan Patoleos recipe, feasts of Sao Joao and Assumption of Blessed Virgin Mary special sweet

00:00 Goan Patoleos, monsoon sweet
01:08 Patoleo Ingredients
02:45 Soaking and grinding parboiled rice
04:49 Grating coconuts for the stuffing/ chun
05:19 Preparing the turmeric leaves
05:43 Grating palm jaggery for the stuffing/ chun
05:55 Mixing the patoleo stuffing, or chun
06:53 Shaping and stuffing the patoleos
11:51 Steaming the patoleos
14:20 Serving the patoleos

Every June 24, Catholics celebrate the feast of St John the Baptist, who in Goa is lovingly called Sao Joao, or San Juanv.

This feast comes soon into the monsoon season and thanks for the life-giving rain which floods the fields, enabling the planting of the rice crop. Fresh leaves of taro and turmeric sprout everywhere. The dark green fronds of Goa’s emblematic coconut trees, washed by the rain, get a special shine. The groundwater is recharged and everyone’s wells are full to the brim once again.

No celebration of San Juanv is complete without patoleos, which bring together Goan parboiled rice from the fields, black palm jaggery and coconut flesh from the coconut trees, and the sublime perfume of new turmeric leaves, all in one healthy, steamed dessert package. This year, on San Juanv, we all gathered around my dear friend Evelyn Leitao’s kitchen table, to make patoleos together.

Evelyn’s patoleos are the delicious centrepiece of our San Juanv table. Hope you enjoy making this Goan patoleo recipe, with love from our home to yours.

Ingredients for 30 patoleos:
-Coconuts, fresh, grated: 4
-Turmeric leaves: one for each patoleo; so 30 for this recipe
-Palm jaggery: 1 kilo, approximately
-Goan jyoti parboiled rice, 2.5 cups (little more than half a kilo), soaked overnight

Method

-Soak 2.5 cups rice overnight. We use Goan Jyothi parboiled rice
-Next day, grind the rice fine
-Grate the coconut flesh
-Grate the palm jaggery
-Mix the palm jaggery and grated coconut together. This is the chun. The chun should not be black. Some white bits of coconut flesh should show. -Measures given are approximate as size of coconuts and palm jaggery pieces differ. We used about 900 grams of jaggery and flesh of 4 coconuts to make our chun and after using up all the rice, we had a good amount of chun leftover to make alle belle later
-Grind the rice with very little water till it is a smooth paste which is spreadable with fingers
-Wash and trim (slight top and tail) the turmeric leaves
-Take a turmeric leaf and gently spread the rice paste in a thin layer, leaving a half centimetre gap at the edges of the leaf. Make sure the rice layer is not too thick
-Take a few teaspoons of chun and place in the centre of the rice layer, along the rib of the turmeric leaf
-Dampen the edges of the rice layer with water so that these stick together when the leaf is folded
-Gently fold the leave, pressing down gently along the edges of the rice layer, to ensure the patoleo is sealed
-The patoleo is ready for steaming. Similarly, prepare all the patoleos
-Heat water in a steamer and keep it on a medium heat
-Stack all the patoleos in the steamer and steam for 1 hour
-Serve the steamed patoleos in the turmeric leaves. They should always be removed from the leaves just before eating

Enjoy la vida Goa!

Hope you enjoy this 4k, hires video with love from our home to yours.

Music:
Sayuri Hayashi Egnell / Joy in the Little Things / courtesy of www.epidemicsound.com
Arden Forest / Dark Taupe / courtesy of www.epidemicsound.com
Megan Wofford / Morning Star / courtesy of www.epidemicsound.com
Anders Schill Paulsen / Oriro / courtesy of www.epidemicsound.com
Anna Landstrom / The Last Waltz of Summer, Across the Lake / courtesy of www.epidemicsound.com

#goa #howtocook #patole #goanfood #goanrecipes #4k #hires

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