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Palm Jaggery Patoli ✨

This version of patoli, wrapped in turmeric leaves, has a unique richness from the sweetness of black palm jaggery. The soft rice flour dough paired with the coconut-jaggery filling makes it a perfect treat for Ganesh Chaturthi or any festive celebration! Ingredients: For the Dough: - 1 cup rice flour - 1¼ cup water - 1 teaspoon ghee - A pinch of salt - 1 tablespoon ghee - 1 tablespoon water - 1 cup freshly grated coconut - 2 tablespoons black palm jaggery - ¼ cup jaggery - ½ teaspoon cardamom powder - A pinch of nutmeg - Turmeric leaves, washed and patted dry - Ghee for greasing - Kesar ghee, for serving Instructions: 1. In a pan, bring water, salt, and ghee to a boil. Turn the heat off Add the rice flour to the boiling water and mix thoroughly until the dough form. Cover the mixture and let it sit for 10 minutes. Once slightly cooled, knead the dough well until smooth and form small balls. 2. Heat ghee in a pan and sauté the freshly grated coconut for a few minutes. Add black palm jaggery, regular jaggery, and a splash of water. Stir until the jaggery dissolves. Turn off the heat and mix in the nutmeg and cardamom powder. 3. Trim the edges of the turmeric leaves and grease them lightly with ghee. Flatten a small ball of rice dough evenly on the leaf. Place a spoonful of the coconut-jaggery mixture in the center. Fold the leaf from both sides to enclose the filling, pressing the edges to seal. 4. Steam the prepared patoli on medium heat for 15 minutes. Serve hot with kesar ghee for an extra depth of flavor. #patoli #ganeshchaturthi #mithai #ganesha #feativeflavours #indianrecipes