Patholi (Sweet dumplings steamed in turmeric leaves)

Traditionally, patholi is made during the Ganesh Chaturthi festival. It is a favorite of Konkanis and it's said that if you don't like patholi, you're not a true Konkani. These take a significant amount of preparation and a lot of labor, so most people that come across a bite of this sweet dessert are truly grateful. The person who makes this gets all the kudos and it carries with it a badge of honor that only a few wear. My mom, growing up in Mumbai did not get these typical Konkani treats as her ajji or mom didn't prepare patholi and it is never readily available in any restaurant or store, even in areas with large Konkani populations (which Mumbai does not have anyway). Patholi, as mentioned before is normally made during Ganesh Chaturthi which was not a tradition passed on by her ancestors. Once she was married, her mother in law, my bapama, did have the Ganesh Chaturthi tradition and that's where mom tasted it for the first time. After 20-something non-patholi US years, my mom was requainted with the taste of patholi at her friend Jyotsna's house during Ganesh Chaturthi. This is where I had tasted it for the first time. From what I remember, Jyotsna Auntie used aluminum foil instead of the whole turmeric leaves. These leaves are not available in large quantities at all, some folks sneak them in from India in dried form. Jyotsna Auntie put a small piece of turmeric leaf in the filling itself to provide flavor which my mom said did it justice. At 58, my mom decided she had the courage to take on the enormous task of completing this recipe. There were turmeric roots available at her chinese grocery store, so she planted them in the ground and to her great surprise, her very own turmeric leaves began sprouting in the Phoenix sun. My mom credits her luck of growing these leaves and the completion of this recipe to her love and devotion to Lord Ganesh.

Below is the step-by-step preparation methods to this wonderful recipe.

Ingredients:

20-25 turmeric leaves, washed and pat dried

For initial filling:

1 - 10.5 oz package frozen coconut

1 cup rice, soaked for 1 hour

1/4 cup poha, soaked for 5 minutes (flattened rice)*

For second (sweet) filling:

1 - 10.5 package frozen coconut

8 oz (1 cup) jaggery*

1 tsp ground cardamom

1. Grind coconut and soaked rice, using a little soaking water in blender until smooth. Add poha and grind until combined.

2. Heat coconut, jaggery and cardamom in a saucepan on medium heat until. Stirring frequently until jaggery is melted into coconut and mixture is dry and coarse.

3 .While mixture cools, lay out turmeric leaves, stem side down on clean counter.

4. Spread about a tablespoon of the initial filling on each leave and spread evenly. You may need to adjust the amount of filling depending on the size of the leaf.

5. Place a small trail of the sweet filling in the middle of the initial filling as seen in the picture on each leaf.

6. Fold the leaves in half.

7. Place the

patholi in a steamer basket inside a large pot. You can pile the patholi on top of one another.

Steam in pot for 7-8 minutes or until mixture is set.

To eat, you peel off the turmeric leaf and eat the inside (similar to a tamale).