Goan Patoleo | Patolyo | Steamed Dumplings | Patoli

Traditional authentic Goan Patolyo Patoleo Patoli Konkani sweet coconut jaggery steamed dumplings with turmeric leaves haldichi paana leaf

Goan Style Patoli | Konkani Patolyo Ganesh Chaturthi Special | Sweet Dumplings Steamed in Turmeric Leaves | Patoleo | Naag Panchami Special | Ganpati Sweet Haldichya Panatil Patolya Recipe with detail step by step instructions and a video. Patoli is an authentic and traditional Goan steamed dumpling wrapped in fresh turmeric leaves. Patolyo are usually made with fine semolina and have a sweet coconut and jaggery filling.

Patolyo : A Goan tradition

In Goan homes, it is a tradition to make patoleo for Nagpanchami and during Ganesh Chaturthi. On the first day of Ganesh festival which is Hartalika or Tay as we call in Konkani, it is mandatory to prepare this sweet. On this day, the patoleo are offered to Goddess Parvati as naivedya. This same recipe to make patoleo is followed but no salt is added in the sweet offered to the Goddess. Many people in Goa also prepare these sweet dumplings every year on the 15th of August.

How to make and serve Patolyo?

The process of making patolyo is fairly simple and requires very few ingredients. In some homes, this recipe is made using rice. But in my home, we use fine semolina (rava) to make patolyo and I have shared this recipe below. Roasted fine semolina is cooked with water to form a thick mixture. This rava mixture is then spread as a thin layer on fresh turmeric leaves. The layer of rava is then topped with a mixture of fresh grated coconut and jaggery. The turmeric leaves are then folded into halves and steamed. The turmeric leaves impart a unique aroma and flavour to the patoli.

Patoli is usually served as a sweet dish along with vegetarian festival meals. It can also be eaten at tea time as a snack. Patoli can be stored in the refrigerator for 1 – 2 days. In this case, you need to defrost the patoli just before serving.

You might also like some of our other Goan desserts like manganenachni satva , kangachi kheer , atwal , tavsali , amras and kangachi nevri.

Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!

Traditional authentic Goan Patolyo Patoleo Patoli Konkani sweet coconut jaggery steamed dumplings with turmeric leaves haldichi paana leaf
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes
Course : Dessert
Cuisine : Goan, konkani, Maharashtrian, Marathi
Servings: 5


  • cup fine semolina (rava)
  • 1 cup fresh grated coconut
  • ½ cup grated jaggery
  • Tsp Cardamom powder
  • ¼ Tsp salt
  • 10 turmeric leaves
  • 2 Tsp ghee
  • oil for greasing
  • 2 cup water – water should be 3 times the quantity of rava


  • Add coconut, jaggery and cardamom powder to a bowl. Mix well. Keep aside.
  • Heat a pan. Add rava. Roast on a low flame for a minute.
  • Add ghee. Continue roasting on a low flame for another 3 – 4 minutes.
  • Simultaneously, heat the water in a separate pan. Add salt. Stir well. Bring it to a boil.
  • Add boiling water to the rava. Keep stirring continuously while adding water to avoid forming lumps.
  • Keep cooking the rava on a low flame and stirring continuously till it thickens. Cover and cook for 2 minutes.
  • After 2 minutes, switch off the flame. Keep the lid closed for another 3 – 4 minutes.
  • After 3 – 4 minutes, open the lid. Let the rava mixture cool down.
  • Grease one hand with oil. Knead the rava mixture for 3 – 4 minutes. Make 10 medium sized balls.
  • Take a turmeric leaf. Cut off both the ends of the leaf and discard. Grease the upper side with oil.
  • Wet your hand by dipping it in water. Take a ball of rava mixture. Place it on the greased leaf surface. Gradually spread the mixture on the leaf to form a thin layer. Wet your hand in between to ease spreading the mixture.
  • Place coconut jaggery mixture on one half portion of the rava layer on the leaf.
  • Fold over the other half portion of the leaf. Gently press on all sides. The patoli is ready to be steamed.
  • Similarly, repeat steps 10 to 13 to make 10 patolyo. Place the patolyo on a steamer tray. Depending on the size of the steamer tray, you can steam few patolyo at a time.
  • Take some water in a pan. Place the steamer tray on top of the pan. Cook on high flame.
  • Once the water in the pan starts boiling, reduce the flame to low. Steam the patolyo on a low flame till done.
  • If the patolyo are fully cooked, the colour of the turmeric leaves will have changed. Also the turmeric leaf will easily separate from the rava mixture. At this stage you can stop steaming the patolyo.
  • Let the patolyo cool down a little and then they are ready to be served.

Tips & Tricks

  • The ingredient measurements above is sufficient to make 10 patolyo. 
  • The measure of boiling water added to rava should be 3 times the quantity of rava. For eg. if rava used is 1 cup, water should be 3 cups.
  • You can confirm if the patolyo are cooked by checking the following 2 points – 1) the colour of the turmeric leaves will have changed 2) the turmeric leaf will easily separate from the rava layer without any rava mixture being stuck to the turmeric leaf.
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