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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Goan Coconut Jaggery Delight

Patoleo

(42 reviews)
"

This dessert takes me back to happy family celebrations in Goa, especially during the monsoon. The enchanting aroma of turmeric leaves steaming fills the kitchen with a sense of warmth and tradition.

"
Goan Coconut Jaggery Delight
Prep time:20 mins
Cook time:20 mins
Total time:40 mins

Protein

3g

Carbs

55g

Fat

4g

Calories

250 kcal

Servings:
6
VegetarianGluten Free

Ingredients

rice flour1.50 cups
(fine)
fresh coconut1 cup
(grated)
jaggery1 cup
(grated)
salta pinch
wateras needed
(for dough)
turmeric leaves6 large
(rinsed and patted dry)

Spices

cardamom powder0.50 tsp

Directions

Prepare the Dough

  1. In a large bowl, combine rice flour and a pinch of salt.
  2. Gradually add water, mixing continuously until you form a smooth, pliable dough.
  3. Cover with a damp cloth and set aside to rest.

Make the Filling

  1. In a pan over low heat, melt grated jaggery until it forms a syrup.
  2. Stir in grated coconut and cardamom powder, mixing thoroughly until well combined.
  3. Cook for 3-4 minutes, ensuring the mixture is moist but not too runny. Remove from heat and let it cool.
Chef's tip: Stir continuously to prevent jaggery from sticking to the pan.

Assemble the Patoleo

  1. Take a turmeric leaf and spread a thin layer of rice flour dough evenly over half of the leaf.
  2. Place a generous spoonful of coconut-jaggery filling onto the dough-covered leaf.
  3. Fold the leaf over to encase the filling, pressing gently to seal the edges.
  4. Repeat with remaining leaves, dough, and filling.

Steam the Dessert

  1. Arrange the prepared leaves in a single layer in a steamer basket.
  2. Steam over boiling water for 15-20 minutes, until the dough is firm and leaves are aromatic.
  3. Remove from heat and allow to cool slightly before serving.
Chef's tip: Serve warm for the best flavor and aroma.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.