"Khajoor Patholi/ Dates Steamed Dumplings in Turmeric Leaves" for today's Naivedyam ... I do love these aromatic turmeric leaves that impart lovely aroma in my home, but are available only for a small period in my vicinity, so trying my best to make different types of dishes so that even God's get pleased with change from routine ones ... tastes fantabulous and Yummilicious ….
** Patholi is a sweet dish prepared by Konkani Saraswats during celebrations and is loved by one and all Amchies. Patholi's are sweet steamed dumplings prepared in turmeric leaves that are breathtakingly scrumptious with awesome aroma. These are a must on some festive occasions, especially during Nag Panchami, Ganesh Chaturthi, Gowri Pooja, Krishnashtami as Naivedyam. Turmeric leaves being very fragrant fills the whole house with a lovely aroma while being steamed. I guess as these are abundantly available during monsoon season, the same is prepared exclusively during the festive occasions that fall in this period. I have already posted the traditionally prepared Patholi with rice as the base and coconut jaggery churan as the filling inside. I would like to specify here that actually patholi means that which has a sweet churan filling within the steamed dish while the outer cover is rice based. And muddo means that which is prepared one in all sort and just steamed in one go and served in the same manner as patholi. I have written all about Patholi and Muddo prepared steamed in leaves in many of my posts, so will not repeat the same as there is nothing new to mention about them. I am sharing a common link at the bottom of this recipe to Patholi and muddo you can check out the same for more info. Thanking each one for their extended support to my Blog and to my food group Konkani Delicacies, Always.
** However, for today’s Naivdayam I have prepared the patholi using dates/kajoor. Khajoor as you all know is an excellent dry fruit that is very versatile in preparation of sweets. By adding them on the sugar amount can be curtailed and the dish turns out higher in iron levels too. There are many more health benefits of khajoor as it is energy giving and I am sure all of you know about it. I add them on to many sweet dishes and we simply love them in my home. I even use the syrup form a lot and relish Dosas with the same specially panpolo and rice bhakri. Well, preparing patholi with some tweaking is always my passion as I not only love these steamed dumplings but I find them very easy to prepare as I use a lovely rice powder available in Mumbai for the very purpose of preparing steamed dishes. Churan is very easy again, as I use Microwave for preparing and it’s done in jiffy. Off course, there are times when the traditional method has to be used, but today, most of my work was done on MW and I love my machineries very much and loads of thanks to technology, as otherwise with my pains, I could never have done so much. Do try them out and enjoy with your family and friends. This patholi was prepared today as “Naivedyam” on the pious occasion of last Shravana Choodi, a ritual followed by married female members of GSB community. May Goddess Malshi, Lakshmi, Gowri, Saraswati, Tulsi maiyya, Bless us all with their choicest Blessings.
** Here is my method of preparing "Khajoor Patholi/ Dates Steamed Dumplings in Turmeric Leaves" … My Style …
** Cut the edges of 10-12 Turmeric leaves, wash and wipe them clean. Keep this ready. If the turmeric leaves are too big in length, you can cut them horizontally into two pieces. In all you will need about 12-15 leaves. You can check out the picture, where in the method of arranging the same is showed clearly.
** For the outer applying past/cover : This is how I have prepared the outside cover this time. Add one cup of Rice flour/powder in a bowl. Add in 2 tblsp of Dates Syrup (readily available in stores) and about ¼ to ½ cup of water and mix it to a fine paste. The paste should be lump free and it should be thick enough to coat the back of a spoon evenly. Keep this ready aside.
** Here is the other method using rice : Soak one cup raw rice for 2 hours. Wash and drain off all excess water. Add it into mixer grinder along with finely chopped 8-10 Khajoor/Dates. Grind to a smooth batter with little bit of water. The paste should be lump free and it should be thick enough to coat the back of a spoon evenly. Remove and keep it aside.
** For the Inner filling/Chruan : This is how I have prepared the inner filling this time. In a microwave safe glassware add in lemon sized ball of grated Jaggery, 1 tblsp of pure homemade Ghee/Toop and ½ cup of finely grated fresh Coconut and mix well. Heat on high for 2 minutes. Now add in 8-10 finely chopped Dates and mix well. If the mixture is too thick, sprinkle some water and run again on high for 2 minutes. Remove and add in handful of finely chopped Cashew Nuts and mix well. Again run on high for 1 minute. Remove and add in ½ tsp of Cardamom/Ellaichi powder, mix well and keep it aside to cool down completely.
** Here is the other method for preparing churan : Heat a thick bottomed kadai with 1 tblsp of pure homemade ghee/toop, when it melts add in one large lemon sized ball of jaggery grated or cut into small pieces and melt it by sprinkling a few drops of water on the jaggery. Do not allow the jaggery to get burnt. Keep the fire low if you find it getting burnt. Once it melts add in ½ cup of finely grated fresh coconut and 8-10 dates cut into small pieces. Let the mixture cook on low heat till the dates get cooked, sprinkle water in between if too thick or is getting burnt on bottom. Once the mixture will thicken and come to churan texture add in handful of finely chopped cashew nuts and ½ tsp of cardamom/ellaichi powder, mix well and remove and keep it aside to cool down completely.
** Note : Do not make the churan too brittle or hard textured, so be careful with addition of water etc. or you will later need to set it right. But in case if you find that it is slightly waterish on cooling down, just add in some more of cashew nut pieces or a dash of rice flour and mix well.
** Now keep the turmeric leaves/haldi paan in a row on a platform or table the darker inner side of the leaves should be facing on the top towards you (Check the picture). Take a some rice-dates flour paste on your hand (about a large tablespoon) and apply it on the turmeric leaves in one direction motion evenly leaving out 1 inch gap on all side of the outer edges of the leaves. Do not apply very thick nor too thin.
** Now in a thin layer lengthwise at the center of the applied paste, put in the prepared filling mixture neatly ensuring you leave some space towards the top and bottom. This is to ensure that when you fold over the leaves, into half moon type shapes, the center filling should get stuffed inside ie sealed within the outer rice flour paste. I have enclosed pictures for proper knowledge of the same.
** Once you have applied them on all the leaves, start folding them over one by one. Fold over the leaves, and press gently on all sides so that they become compact. Do not apply excess pressure, which may then result in the paste coming out of the leaves. So follow the procedure in ease and do not hurry and spoil the same. Check the picture for much clear vision of the same.
** Heat a pedavan/Idly steamer with plenty of water as per the requirement placing the holed divider too. When it comes to full boil, lower the heat and gently place the patholi in a layer, seeing to it that they are kept with the opening leaf side upwards. If there are more patholis made than that can be laid in a single layer then follow the step given below.
** Just steam first layer for 10 minutes and then place the second layer on top of the first one changing its angle a bit and then steam all together for 15-20 minutes. This is to ensure that all the patholis get evenly steamed. If you place them in rows all together in one go sometimes the center ones will not get proper steam due to which they may not get cooked properly.
** Once the patholi are steamed and done, remove from fire and leave them open for some time to cool down. Then gently remove and place them gently on a plate and allow to cool to room temperature. If you try opening the leaves when they are hot they do not come out intact but break up, so take the precaution and allow settling time.
** "Khajoor Patholi/ Dates Steamed Dumplings in Turmeric Leaves" is done and ready to be served as Naivedyam to God and thereby distributed among family and friends. These patholi as I mentioned above is mostly prepared on festive occasions, though you can prepare them any day when the leaves are in season and are accessible. Patholi is best served topped with fresh homemade ghee, it tasted delicious that way. This is one dish loved by young and old alike, so do try it out and enjoy with your family and friends.
** Note : I have used the Microwave method for preparing of the churan as I find it easier and it is done within minute to perfect consistency. You may use any method of your choice. I have included them both above.
** Note : I have used the powder method as in Mumbai we get good modak flour which is used for the very purpose of preparing dumplings and it turns out great. I have also used dates syrup readily available in stores. In case you do not find the same readily or want to use dates, just add 10-12 finely chopped dates in mixer grinder and grind to a very smooth paste with little bit of water and then sieve the same and use it for the outer cover.
** Note : You can keep the extra patholi in fridge and serve them the next day after leaving them to get thawed a bit for 15-20 minutes. It tastes equally good. I usually microwave them for 30 seconds and they are as good as freshly steamed ones. However, it is best consumed within 48 hours even when kept in fridge, as it somehow looses taste later, though does not spoil for another day or two.
** I am sharing the link to the traditional method of preparing “Patholi” with addition of churan, as per Konkani Saraswat Cuisine, there are step by step pictures included in this recipe too, please do go through the same …
** I am sharing a common link to “Patholi” dishes posted in my blog before, you can check out on the same for various combinations of the same.
** I am sharing a common link to “Muddo” dishes posted in my blog before, you can check out on the same for various combinations of the same.
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