Patholi

Resharing the reel again in the space. Hope you ll like it.Nagarpanchami celebrations are incomplete without Patholi! I’m thrilled to remake the reel this year. Here’s our traditional recipe. Today, we also prepare Cheppi Kheeri, similar to Menthe Ganji but without Menthe and jaggery. As per Konkani tradition, we avoid dishes with chilly Tadka on this day.Sharing the recipe below.

Ingredients:

Outer Covering:- 2 cups rice (Basmati or dosa rice)

– 3 tbsp grated coconut

– Pinch of salt

– 1 tsp jaggery powder

– 1 cup puffed paddy or poha

Filling (Churnu):- 1 big coconut, grated (2 1/2 cups approx)

– 1/2 kilo jaggery (2 cups grated jaggery approx)

– 1/4 cup water- 1/2 tsp cardamom powder

– Salt 1 pinch

– Ghee 1tbsp

– Layi pitti 2 cups approx

– 30-35 turmeric leaves

Method:

Outer Covering:

1. Soak rice for 1-2 hours.

2.Clean puffed paddy, discarding husks if any.

3.Soak puffed paddy or poha in water for 5 minutes; drain and squeeze out excess water.

3. Grind soaked rice with puffed paddy, coconut, salt, and jaggery powder to a fine paste, adding minimal water. Achieve thick pouring consistency.

4. You may add pinch of turmeric powder.

Filling (Churnu):

1. Melt jaggery with water to one string consistency and strain it.

2. Add grated coconut; sauté for 5 minutes.

3. Add cardamom powder; salt, ghee.

4. Lastly mix Layi pitti.

5. This mixture can be refrigerated for over a week or frozen for a month.

6.Same churna can be used to make godu pohu/ sweet poha.