Haldi Paan Patholi (Sweet rice dumplings steamed in turmeric leaves)

Haldi Paan or Turmeric leaves have a sweet strong smell which imparts a subtle flavor when used in cooking. Haldi Paan patholi is a traditional Konkani sweet dish made during Naag Panchami or Ganesh chaturthi celebrations. Today, Aug 19th 2015 being Naag Panchami, mom made Cheppi kheeri, Haldi Paan Patholi and Patrodo to celebrate.

I grow turmeric leaves here in NY on my outdoor deck where it gets a lot of sunlight till late in the afternoon. I got the fresh turmeric tubers from India as the ones sold here in Indian stores are steamed to avoid the growth of fungus. I have them planted in pots so that I can get them in when the temperatures start to fall and the leaves start turning brown. Remember not to water the pots after all the leaves are down and the pots are being winterized. I sprinkle a little water once a month or every 2-3 months, when winterizing but not more than that. Come spring and when the temperatures start climbing around 50-55 F at night, I re-pot the tubers in fresh potting soil and keep them outside watering them daily. I put chicken wire around the pots to keep the squirrels out and take the wire out, once the leaves start coming through the wire. The squirrels do not eat them but are curious enough to dig them out. There have been a few instances in the past where my neighbors got a bit worried finding me running behind the said squirrels waving my hand and yelling at the top of my voice. Abusing them and damning them to hell and back. By mid-summer the leaves are lush (if you have succeeded in keeping the squirrels at bay) and ready to be harvested.

Haldi Paan patholi is my all time favorite and so is cheppi kheeri. I am one happy lucky girl today with all my favorites being made by mom Suprabha Mallya and me taste testing and hovering around her with a camera in my hand, clicking away to glory. Happy Naag Panchami to all my friends and family.

INGREDIENTS:-

Turmeric leaves – 20-25 trimmed on both ends,washed and wiped down.

for outer batter:-

Sona masoori raw rice- 1.5 C
Grated Coconut- 1 Tbsp
Beaten rice (Poha) thin- 1/2 C
Salt- a pinch

Soak the rice for at-least 2 hrs in sufficient water and grind this to a thick fine paste with very little water along with coconut, poha and a pinch of salt.

for sweet filling (choornu):-

Jaggery – 1 golf ball size
Grated Coconut -1.5 C
Puffed rice (layi) – 1/2 C
Water- 1/4 C

Heat water, add jaggery and boil till a syrupy consistency. Add Grated coconut to this and stir till the coconut soaks up all the syrup. Powder the puffed rice and add this to the choornu and stir to dry up any liquid present.

METHOD:-