Konkani Style Patholi/Kadabu Recipe-Sweet Dumpling Recipe
Jaggery and coconut is stuffed inside a soft rice mixture which is folded and steamed usually in a turmeric leaf but we have made it using a butter paper. The dumpling is one of the favourite among the people in the South Canara region. Serve it along with a konkan meal of solkadhi and steamed rice.
Konkani Style Patholi/Kadubu Recipe-Sweet Dumpling is such a heavenly dish prepared with Rice, coconut and jaggery. The dumplings are favorite among the people in the South Canara region. It is generally prepared by using Turmeric leaves, then the outside rice layer is smeared over the leaves and the stuffing of jaggery and coconut is placed inside and folded. The entire leaf is sealed and steamed.
But in this recipe we have used butter paper which is easily available at the market. You can even use Banana leaf and steam the dumpling as it gives a different flavor itself.
If you are looking for more Sweet recipes here are some:
For the outside layer
- 1 cup Rice
- 1 Fresh coconut
- 1 cup Poha (Flattened rice) For the inside layer
- 1 cup Fresh coconut
- 1/2 cup Jaggery
- 2 Cardamom (Elaichi) Pods/Seeds
How to make Konkani Style Patholi/Kadabu Recipe-Sweet Dumpling Recipe
We begin making the Konkani Style Patholi/Kadubu Recipe by soaking the rice in water for about 1 hour before you start using it.
Once soaked, drain the water and grind it along with flattened rice and coconut to form a lightly smooth mixture. You can add 2 tablespoon water while grinding.
Take the mixture out and keep it in the refrigerator till you do the stuffing.
Heat a saucepan, add in the freshly grated coconut and jaggery, and 2 tablespoon water. Pound the cardamom and add it into the mixture.
Allow the jaggery to melt and then let it become thick and sticky.
Heat a steamer with water on a low flame and keep it aside.
Meanwhile, take out the butter paper cut into a 10 centimeter square. Take the rice mixture out and by using your hand take some mixture and pat them flat and little thick and round.
Spoon the sweet stuffing and place it to one end, make sure you do not over fill it. Fold over the butter and close the dumpling to form a semi-circle.
Fold the butter paper from the sides carefully and you can as well tie it lightly with a thread or leave lightly folded and place it inside the steamer. Repeat the process for the remaining as well.