“Nachani Patholi in Haldi Paan (Finger Millet Sweet Dumplings in Turmeric Leaves)” … patholi is a traditional sweet dish from GSB Konkani Saraswat Cuisine often prepared in turmeric leaves … I gave a little twist and tried with nachani and it turned out awesome served topped with toop/ ghee ... Yummilicious …
** Patholi is a sweet dish prepared by GSB Konkani Saraswats as a Naivedyam offering during festive occasions when plenty of turmeric leaves are available especially during monsoon. The four months of Chaturmasa fall during this period and there are many festive events during this period. I prepare them in different flavors whenever I have access to turmeric leaves, wherein I use them to desired sized pieces while the trimmed sides are used in preparation of cheppi kheeri. This time as mentioned in tile I prepared it using nachani/ finger millet for the outer cover while rest of the recipe remains the same.
** I am sharing a common link to all the “Patholi” recipes shared in the Blog at the bottom of these recipes. You may browse through the same and try any flavored ones of your choice. If you do not have access to turmeric leaves, you can use banana plantain leaves cut to required size pieces. Nachani is very healthy millet that has plenty of calcium source and other health promoting properties, the very reason why it should be included often in our daily food preparations. Do try this one out, it is easy to prepare and is a healthier version too. Do try it out and enjoy with your family and friends.
** Here is my method of preparing “Nachani Patholi in Haldi Paan (Finger Millet Sweet Dumplings in Turmeric Leaves” … my style …
** Cut the edges of 10-12 haldi paan/ 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 paste/cover : For 1 cup of nachani flour/ finger millet flour add in 1-2 tblsp of rice flour/ tandla pitti and about 2 tblsp of coconut milk (nariyal doodh/ narla rosu) along with a pinch of salt (namak/ meeta). Mix well taking care to see that there are no lumps adding little by little water, till you get a smooth and evenly mixed thick batter. Cover and keep it aside to rest for 15-20 minutes, this will help in the flour turning soft by absorbing the liquid its soaked in.
** Once again, check the consistency of paste, if too dry then add in a little bit of water and mix well. The texture should be that of applicable paste on haldi leaf without either leaving through sides or too thick to be spread. To test the same you can dip a stainless steel spoon in batter, when you remove the batter should evenly coat back side of the spoon with a thick but even layer without leaving gaps.
** For the Inner filling/Chruan : In a thick bottomed kadai or pan add in one cup of coconut gratings (soyi/ nariyal) along with 50 gms of grated jaggery (goda/ gud),1 tblsp of ghee/ toop and keep stirring till the jaggery melts and combines with coconut. Cook until it leaves the sides and comes in together. Remove and allow to cool a little bit, add ½ tsp of cardamom (ellaichi/ yellu) powder and mix well.
** Do not make the churan too brittle or hard textured, if you find that it is slightly waterish on cooling down, just add in some grated coconut and mix well, or you can add in some layi pitto (powdered paddy rice) and mix well and the churan is done and ready. Traditionally layee pitto is added to ensure that the mixture does not leave water as it soaks in the extra moisture. I have not added as I did not have any.
** Keep turmeric leaves/haldi paan on a platform or table the darker inner side of leaves should be facing on the top towards you (Check the picture). Take a little bit of the prepared nachani flour paste on your hand (about a large tablespoon) and apply it on 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 applied paste, put in the prepared churan/ 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 a picture collage of the same for proper knowledge, do check it out.
** 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 (check the picture).
** Heat a pedavan/ Idly steamer adding sufficient water as per requirement placing the holed divider within. When it comes to full boil, lower the heat and gently place patholi in a layer, seeing to it that the opening of leaf side is upwards. If there are, more patholis made than that can be laid in a single layer then follow the step given below.
** Cover and steam first layer of patholi placed for 10 minutes, then gently open the lid and place another (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 at the same time, the center ones will not get sufficient steam due to which they may not get cooked properly.
** Once the patholi are steamed and done, remove from fire and leave them in open for some time to cool down. Then gently remove and place them 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 precaution and allow settling time.
** “Nachani Patholi in Haldi Paan (Finger Millet Sweet Dumplings in Turmeric Leaves” is done and ready to be served as Naivedyam to God and thereby distributed among family and friends. Patholi is best served topped with fresh homemade ghee, it tastes delicious served that way, try it, you are sure to love it. As I mentioned earlier, patholi is usually prepared on festive occasions, though you can prepare them any day when turmeric leaves are in season. This is one dish loved by young and old alike, so do try it out and enjoy with your family and friends, remember nachani is a high source of calcium which is a requirement for all of us in order to retain healthy bones.
** 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 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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