Jackfruit Patholi

This is my third sweet dish made after demolishing the jackfruit!!

Patholi is a Konkani word for a sweet dish that is steamed in a leaf. The batter for patholi is generally made of rice flour and the leaf used to prepare this dish is the turmeric leaf which has a powerful aroma of its own.

Since jackfruit is a very aromatic fruit by itself, the leaves used for jackfruit patholi should be non-aromatic (as the two strong flavours will clash) like the Banana leaf (“Cholko” in Konkani ) OR the Champa (flower) leaf which is known as “Kud Champe Paan” in Konkani. Traditionally it is prepared in these leaves in coastal Karnataka (Udipi, Mangalore, Karwar areas).

Since my husband managed to get Kud Champe Paan, I prepared the patholi in these leaves.

Before Steaming

After Steaming

Ingredients:

Ripe Jackfruit plums(deseeded)	12
Rice powder	3 – 4 tbsps
Salt	a pinch
Jaggery (molasses) powder	2 tbsps
Coconut scrapings	1 cup
Cardamom powder	teaspoon
Banana leaf (bits /”cholko”) or Champa flower leaves (Kud Champe Paan)	10

Method:

1. Wash the Banana leaves or champa flower leaves thoroughly and wipe them dry and keep aside.
2. Grind the jackfruit plums along with one tablespoon of coconut scrapings, rice powder and salt without adding any water to a smooth paste. Divide this ground paste roughly into 10 equal portions and keep aside.
3. Crush the remaining coconut scrapings along with jaggery and cardamom powder and mix it well to prepare what is known as choorn in konkani
4. Now spread all the 10 leaves with the front side facing you. On each leaf spread the ground mixture evenly on the leaf as shown.
5. Sprinkle the coconut +jaggery +cardamom mixture (choorn) in the centre lengthwise as shown in the picture.
6. Gently fold the leaves lengthwise (as shown in the picture) and place these in the cooker (without the whistle) or in a steamer and steam for about 40 – 45 mins.
7. Serve hot.

Note:

• If using bannana leaf, you will have to cut the leaf into 7-9” bits and follow the same method as above.
• Patholi is generally eaten hot (after discarding the leaves) with a little ghee (clarified butter) smeared on it.