| 1 | Medium | Coconut | To be Scraped and ground |
Preparation:
Cut the coconut, and filter the coconut water in a cup. Grate the coconut, and grind the scraped coconut in a mixer, and add the coconut water. If it is too dry, add a little water, so that the grinder works smoothly. When it has turned into a paste, take the pulp out in a fine, clean muslin cloth, and hold the four corners to make it a bulge, and turn the bulge into a tourniquet, and squeeze out the juice, into a bowl. This is called the THICK JUICE. When you have extracted all the juice, put the pulp back into the mixer, add more water, and grind it again, till the water turns white. Now take it out, into the same muslin cloth, and squeeze out the juice, into another bowl, and this is called the THIN COCONUT JUICE. You can repeat this one or more times, till all the juice from the scraping is taken out. Further extracts can be added to the think coconut juice.
However, the quantity you extract should be sufficient for the recipe. So if more is required, you have to increase the number of coconuts.
| 1 | Teaspoon | Cardamom Powder | For filling |
| 2 | Nos | Coconut tender | For filling |
| 400 | Grammes | Jaggery | For filling |
| 1 | Kilogram | Rice, Boiled | Wash, soak and glrind |
| A | Little | Salt | For taste |
Wash and soak rice and grind to make a thick and dry dough. Add some salt to taste while grinding.
Prepare a filling with finely scraped coconuts adding the powdered cardamom and jaggery and mix everything well.
Clean the saffron leaves ('haldi khole' in Konkani) with a wet towel, and on the smooth front side of each saffron leaf, spread evenly a little dough 3mm thick. Place a little of the coconut filling in the center and fold the leaf over, pressing firmly the edges of the dough with fingers moistened with water.
Steam all the 'patoleos' in a thondor, by placing them on the middle separator. When the leaves have a faded colour, remove one cake, and see if it is cooked. If not continue for more time. When the water is boiling steam is produced, and the cakes get cooked in it. So, please check the level of the water when you open the thondor. If the water is low, add hot boiling water to increase the level.
If there is more dough, then start the process again, with a second round of the same process.
Serve with leaves on, in a dish.