Patoli

Nagpanchami is celebrated by Hindus with enthusiasm. The month of Shravan brings much needed respite from the heat and dust. The cooling showers of Shravan come with its special days. Hariyali Teej, Nagpanchami, Raksha Bandhan. Indians associate all happy occasions and festivals with special food. So is the case with Nagpanchami. The saraswats have special sweets called Patoli. They are stuffed rice pancakes  steamed in turmeric leaves.While the pancakes are plain the stuffing within is sweet and deliciousThe turemeric leaves give it a distinct yet exotic fragrance. Next time you are looking for an different dessert, why not try this

2 cups rice flour
2 1/2 cups hot water
1/4 tsp salt
2 tbsp ghee
5 green turmeric leaves ( available with your green grocer)

Filling
1 1/2  cup grated/ dessicated fresh coconut
3/4 cup grated jaggery
4 green cardamoms crushed

   In a pan , melt the jaggery. add cardamom powder and coconut.cook till well mixed and a little dry.
Heat the water, add salt and ghee.sift the rice flour. As teh water comes to a boil, take off the heat and slowly stir in the rice flour, taking care to mix it well , with no lumps.cover the dough and leave to cool.Similarly cool the filling. Meanwhile wash and wipe the turmeric leaves.Cut each into 2. Smear a little oil on each leaf. Divide the rice dough into 10 balls and the filling into 10 equal portions.Place a ball of dough in the middle of each leaf and pat it so as to form a thin flat pancake. Place the filling on one half of the pancake , taking care to leave a thing edge around the filling, empty. Fold the leaf at the spine so that each pancake is a closed crescent.lightly press the edges. Prepare all the patolis in this way.

Prepare a steamer . Oil the sieve well and place the folded patolis comfortably apart , so as to not squash them. Steam them for 10 mins.
Remove and steam the next batch.
These patolis can be eaten hot or at room temperature. These are best eaten on the same day as the outer layer tends to dry out.