in saffron leaves
1 kg local rice
2 tender coconuts
400 grms jaggery
1 tsp cardamom powder
salt to taste
Scrape coconuts fine, and add jaggery, cardamom powder and
On the front side of each saffron leaf, spread a little
dough thinly and evenly.
Then, place a little of the coconut mix in the centre and
fold the leaf over, pressing the edges firmly.
Steam the patoleos. Serve with leaves on, in a dish.