how to make mango dessert /mango patholi

Patholi is a famous sweet dumpling done in konkan,goan regions and both these regions follow malvani cuisine.Konkani,Goan even kerala cuisines dominantly use coconut in great significance as all these parts lie on the coastal areas where coconut trees are grown in abundance.The very same patholi is called as ela ada in kerala and in some parts of TamilNadu it is called as elai adai.Folding “ada”(patholi) inside the banana leaf make the sweet subtle and locks all the flavour by allowing the steam to seep through and prevent it from drying out.I came to know about this recipe from one of my favourite cook book author mrs.MallikaBadrinaths video where she describes that she has learned this recipe from her grandma and its slightly different from usual patholi/ela ada,it is called mango patholi.I was very impressed with the twist from the regular patholi I wished to make it!came out very well and was a winning traditional recipe.

how to make mango dessert /mango patholi

INGREDIENTS

FOR STUFFING:

Mango – 1/2 cup(cut into pieces)
Jaggery – 1/4 cup
Coconut scrapping – 3/4 cup
cardamom powder 1/2 tsp
Ghee – 1 tbsp

FOR DOUGH:

Rice flour(idiyappam flour) – 3/4 cup
Salt to taste and 1 tbsp of ghee
Banana leaves(some cut pieces for folding dumplings)

METHOD:

For stuffing:

KEEP READY WITH THE STUFFINGS

HEAT ANDDISOLVE JAGGERY IN LITTLE WATER

FILTER AND AGAIN BRING TO BOIL

ADD MANGO PIECES

MASH IT WHILE COOKING

ADD GRATED COCONUT AND COOK TILL IT FORMS A MASS

ADD GHEE

ADD ELACHI POWDER AND STIR NICELY AND SWITCH OFF

1.First add jaggery in a pan sprinkle some water and when it dissolves filter and bring back to boil.
2.Add mango pieces to it.
3.Mash it when cooking it will come to a jam consistency.
4.Now add coconut and mix till it forms a solid mass and keep on stirring and at the end add some ghee and cardamom powder and switch off the stove.
5.Stir thoroughly and let it cool.

FOR DOUGH:

TAKE RICEFLOUR,SALT AND WATER IN A BOWL MIX WELL

ADD GHEE AND MAKE A SOFT DOUGH

LIKE THIS

6.When the stuffing is cooling add rice flour in a bowl with salt add needed water and make a very soft loose dough.
7.Add ghee at the end and knead till smooth and keep ready.

PROCEDURE:

GREASE THE LEAF PAT THE DOUGH AND KEEP STUFFING

CLOSE ALONG THE STEM SIDE

PRESS AND SECURE THE EDGES

HEAT A IDLI POT AND STEAM IN MEDIUM

FOR 10 MINUTES

AND READY TO BE SERVED

8.Cut the banana leaves as shown with some stem left in it.
9.Apply ghee to the surface of banana leaf and add a ball of dough and spread out the mixture.
10.Now keep some stuffing into it and close from the stem side so that it will stick properly.
11.Close and seal along the edges of the dough and make sure it is properly closed.
12.Now make the same procedure with all the leaves till we use up all the stuffing.
13.Heat up a steamer or a idli pan arrange these patholi’s and steam for 10 minutes in medium flame.
14.Hot patholi’s(elai adai) are ready to be served.

how to make mango dessert /mango patholi/(ela(i)ada(i)

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Total Time 40 minutes mins

Ingredients

  

FOR STUFFING:

• Mango - 1/2 cup cut into pieces
• Jaggery - 1/4 cup
• Coconut scrapping - 3/4 cup
• cardamom powder 1/2 tsp
• Ghee - 1 tbsp

FOR DOUGH:

• Rice flour idiyappam flour - 3/4 cup
• Salt to taste and 1 tbsp of ghee
• Banana leaves some cut pieces

Instructions

 

For stuffing:

• First add jaggery ina pan sprinkle some water and when it dissolves filter and bring back to boil.
• Add mango pieces to it.
• Mash it when cooking it will come to a jam consistency.
• Now add coconut and mix till it forms a solid mass and keep on stirring at the end add some ghee and cardamom powder and switch off the stove.
• Stir thoroughly and let it cool.

FOR DOUGH:

• When the stuffing is cooling add rice flour in a bowl with salt add needed water and make a very soft loose dough.
• Add ghee at the end and knead till smooth and keep ready.

PROCEDURE:

• Cut the banana leaves as shown with some stem left in it.
• apply ghee to the surface of banana leaf and add a ball of dough and spread out the mixture.
• Now keep some stuffing into it and close from the stem side so that it will stick properly.
• Close and seal along the edges of the dough and make sure it is properly closed.
• Now make the same procedure with all the leaves till we use up all the stuffing.
• Heat up a steamer or a idli pan arrange these patholi's and steam for 10 minutes in medium flame.
• Hot patholi's(elai adai) are ready to be served.
  

Notes

Ela ada's should be steamed in medium flame so that it is cooked properly.
Amount of jaggery can be added according to your taste.
Ghee added to the stuffing makes the dish more flavorful.
Even the ghee added to dough makes the dough soft and will prevent from drying.
You can use any vegetable steamer or a idli cooker to steam patholi's/ela ada.

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