Patoleo facts for kids

Patoleo (say "pah-TOH-lyoh") is a special sweet treat from the western coast of India and some islands in the Indian Ocean. It's like a delicious, soft wrap made inside a fresh turmeric leaf. The yummy filling is usually made from grated coconut, rice, and a type of unrefined sugar called jaggery. These wraps are cooked by steaming them, which gives them a wonderful smell and taste!

Patoleo for Hindu Celebrations

Sweet Patoleo made in the style of the Chitrapur Saraswat Brahmin community.

Many Konkani-speaking Hindu families love to make Patoleo for important festivals. They prepare this sweet dish on the second Sunday of the month of Shravan, during Nag Panchami, and on Hartalika, which is the day before Ganesh Chaturthi.

Sometimes, Patoleo are made without salt and offered to Goddess Parvati. There's a story that says Goddess Parvati really wanted these sweets when she was expecting a baby!

When Patoleo are served during Hindu festivals, they often come with the turmeric leaves still on them. People usually remove the leaf before eating the sweet wrap as part of their festive vegetarian meal.

Patoleo for Christian Celebrations

Patoleo made in the Goan Catholic style. It's a star dish for the Assumption feast.

For Catholic families in Goa, Patoleo are also a very important dish. The simplest way to make them involves spreading a paste made from parboiled rice onto fresh turmeric leaves. Then, a sweet filling of fresh grated coconut and coconut jaggery is added. The leaves are folded up, sealed, and then steamed.

Often, they are steamed in a special traditional pot called a chondrõ. These delicious wraps are served hot, usually with the leaves still on, and are eaten after peeling the leaf away. They are often enjoyed with a cup of tea or other hot drinks.

Special Days for Patoleo

The Assumption of the Blessed Virgin Mary is a big Catholic feast day on August 15th. This day is also India's Independence Day! For the Goan Catholic community, it's a very special day. Many villages in Goa celebrate Konsâcheñ fest, which is a harvest festival, on this day. Patoleo are the main dish of this celebration! They are also made in Goa for the feast of São João (Nativity of St John the Baptist), which is on June 24th.

Sharing Patoleo with Others

Patoleo are often shared with others in special ways:

• When a bride gets married, Patoleo are sometimes sent with her Vojeñ (which is like a special gift basket or trousseau) to the groom's house. This tradition is followed by both Catholic and Hindu Goan people.
• Some Goan families still share Patoleo with their neighbors and friends when a new baby is born in the family.
• In the past, Patoleo were also given out to celebrate when a new house was finished being built in Goa.
• Some Goan Catholic families even send Patoleo to houses where people are sad because a family member has passed away.

Long ago, before modern medicines were common, Patoleo were sometimes given to children who had whooping cough, as people believed it could help them.

Other communities also have their own names for this dish. The East Indian Catholics call it Pân Mori or 'East Indian leaf cakes'. The Mangalorean Catholics say Patoley with their own accent.

Gallery

• 

  Grated Coconut (Soy) and Palm jaggery (Mâddâcheñ godd) in a mortar and pestle

• 

  Mixing Soy and Mâddâncheñ godd together.

• 

  Parboiled (Ukadeñ tândul) rice paste, jaggery-coconut mixture (Chûn), and turmeric leaves (Hôldi pân).

• 

  Ukadeñ tândul paste spread on a Hôldi pân (turmeric leaf).

• 

  Chûn (filling) and rice paste on a turmeric leaf.

• 

  A single Patoli before it is steamed.

• 

  Patoleo wraps ready for steaming.

• 

  A Chondrõ steamer, a traditional cooking pot.

• 

  An opened Chondrõ steamer.

• 

  Patoleo placed inside the Chondrõ for steaming.

• 

  Steamed Patoleo inside the Chondrõ.

• 

  Patoleo ready to be eaten after peeling the leaves.

• 

  Unsweetened Black tea served with Patoleo.