(sweet coconut mix wrapped in turmeric leaves and steamed)
½ kg semolina
Salt to taste
1 fresh grated coconut
½ cup jaggery
Soak the semolina in water enough to make it into a wet paste. Keep aside. To the grated coconut, add the jaggery and cardamom powder. Mix well. Take a turmeric leaf, spread out the rawa paste and spread a spoonful of the coconut filling in the center. Turn over the flap and press to seal the edges. Repeat procedure for other pattoleos. Pressure cook for about 10-15 minutes.
The outer cover is generally made of rice, soaked and ground to a coarse paste. However, using semolina, the process is faster.
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