Archive for the ‘Steamed/stuffed sweet dish’ Category


This pathali can be made either with boiled rice or raw rice. Preparation with both types of rice are given below.


raw rice-1cup,

coconut scrapings-1cup,

jackfruit halwa-2 cups(Click on Ponsa Halvo in Recipe List under Godsaniche/Sweets for details),

cardamom powder-1/2 tsp,

a pinch of salt and

small pieces of banana leaf(to be cured over the flame or soaked in hot water for a few seconds).




Soak rice for 3 hrs. Grind it soft. Add salt.

Mix coconut scrapings, jackfruit halwa and cardamom powder(This mix is called Puran).

Spread a small quantity of the batter on each leaf piece like a small dosa.

Place a small quantity of puran over the batter and fold the sides of the leaf along the length.

Prepare as many pieces, like this, as is possible with the available batter/puran.
Keep all of them in a cooker vessel, side by side, and steam them for 20 minutes.

NOTE 1: If boiled rice is used, soak the rice for 6hrs and grind soft without much water. The batter should be thick. Spread small quantities on the leaves with hands and then proceed further, the same way as explained above.

NOTE 2: Puran can also be made with a mixture of pikkalle nandharbhale kele(nentra pazham/large ripe kerala banana), jagerry and coconut.

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This sweet is usually made on Sayana Ekadasi(laggachi parab) in Konkani homes. Urid dal is used in place of rice, as the rice is not normally used on Ekadasi days by religious people.


ripe banana-250gms,


urad dal-150gms,


Cardamom powder-1tspand



Wash and soak the dal for 3hrs.

Grind it to a fine texture with little water(batter should have a slight thick consistency to enable spread it on a leaf).

Mix jagerry and the coconut scrapings(scrape the coconut) and cook this mix on a flame.

Wait till it gets thickened. Remove from the flame. Cut the banana into very small pieces Add the cardamom powder and mix  with the jagerry coconut mix.

Mix salt with the urid dal batter.

Spread a little batter on a small piece of cured banana leaf (grease the leaf before use) to form a thin layer. Place 2 tbsps of the above prepared banana mix on the spread batter .Fold the sides of the leaf.(Curing of the leaf is done by holding the leaf just above the flame for seconds to get a soft texture).

Repeat the process till the complete batter or banana mix is exhausted.

When all are done, steam them together in a cooker separator for 10mts.

it gets cooled remove them from the cooker.

Kelya Pathaali is ready for serving.

Optional: Cashewnuts/almonds(cut into pieces)/kismis fried in ghee can be added to the filling.

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This is a sweet prepared from ripe red pumpkin and tastes great.
red pumpkin- ripe-1/4 kg,
raw rice-2cups,
coconut scrapings-1 cup and
cardamom powder-1tsp.
Soak rice for 3hrs.
Grind  to a course texture.
Prepare jaggery solution with water and  add it along with coconut scrapings to the rice batter. The batter should have a thick consistency.
De-skin the pumpkin grate it  and add it along with cardamom powder to the batter and mix well.
Place a small portion of the batter on a small piece of cured plantain leaf and fold the edges of the leaf to cover the batter. Repeat the process for the rest of the batter and steam them all together in a cooker without using the weight. 
Idli stand can also be used, if planiain leaves are not avalable.
Instead of raw rice, idli rawa can also be used. Idli rawa can be added to the jaggery solution along wth coconut scrapings and cardamom powder. And then add the grated  pumpkin  to prepare the final batter. Further processing is same as mentioned above.

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It is a yummy yummy sweet , liked by evryone in the house. A stuffed and steamed dish,its taste even makes it a favourite  dish of Lord Ganesha and is offered as Prasad on the Vinayaka Chathurthi day.
rice flour- 2 cups,
salt-1/2 tsp,
coconut scrapings-2cups,
jaggery(powdered)- 1 1/2 cups,
ghee-1tsp  and
cardamom powder-1tsp.


Add 1/4 tsp of salt to 2 cups of water and boil it.
Add rice flour and cook  it to the upma consistency.
Keep on stirring while adding the flour to the boiling water to avoid formation of  lumps.
Allow it to cool down.
Mix again thoroughly by hand.
You get a soft dough by this.
Mix coconut scrapings, jaggery and the remaining 1/2tsp salt and cook it in a pan.
When it gets dry, add the ghee and the cardamom powder, stir it well for about 2 mts and remove from the flame.
You have Puran ready for use.
Apply little oil or ghee  on one palm, take a lemon size ball of the dough and spread it to have puri shape.
Keep a spoonfull of puran on this puri and cover it by closing the edge of the puri in such a way that it takes the shape of  inverted Top(Modak).
Repeat the process, till  the complete dough and puran are exhausted.
Steam all the modaks in a  cooker without using weight or in an idli vessel for 15 mts.
Modaks are ready for serving everyone including Lord Ganesha.
NOTE:Modak moulds are available in the markets and can be used for easy stuffing.

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This is a very delicious sweet dish prepared from fresh ripe jackfruit bulbs. This is a frequently prepared sweet dish during the season. It is liked by everyone in family. If prepared in excess, the same can be stored for a few days in the fridge. These stored  pathalis can be defrozen  and heated and eaten as such or made into slices, roasted on a tawa with a little ghee  and eaten . The taste and aroma of the roasted pathali slices are so inviting that  sometimes , it is eaten more than you would like to consume.
ripe sweet jackfruit bulbs(deseeded and deragged) – 10 nos,
raw + boiled rice-1cup each,
coconut scrapings-1cup,
jaggery(powdered) -1cup,
ghee -1tbsp,
salt- 1/2tsp and
cardamom powder–1 tsp.


Soak rice for 5 hours.
Grind rice and all the other items together to a very course and thick consistency. Add cardamom powder.
Spread a small laddleful of batter on a cured plantain leaf piece or pour in the idli stand after smearing the moulds with oil.
Fold the leaf along the length.
Make as many pieces as possible,like-wise and steam  all of  them together in a vessel for 20 mts.
Idlis are also similarly steamed.
This can be consumed immediately after it is steamed or  can  be stored for a few days in a fridge, defrost whenever it is to be used , cut slices and roast them on a pan  using a little ghee for roasting. Roast both sides.

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This is a sweet dish very popular in Konkani community.  Being a steamed preparation, it is very healthy and also tastes great because of the filling. It is a favourite of the kids.
raw rice-1 1/2 cups,
coconut scrapings-2cups,
cardamom powder-1tsp
parched rice( poha)-1/2 cup and
plantain leaves



Soak rice for 3 hrs. Grind to a soft dosa batter consistency. Add salt in the batter and mix it well.
Heat kadai, put  coconut and jagerry and cook till the mix comes to a thick consistency.
Wet the poha in little water.
Add cardamom powder and soaked poha to coconut and jaggery mix and mix well(puran).
Cut the plantain leaves in pieces. Soak them in hot water for a few seconds to make them soft and flexible.
Spread  a small laddleful of  batter on each leaf.
Place 2tbsp of  puran(the coconut, jaggery and poha mix) on the batter and  fold the leaf length-wise.
After all the pieces are done, steam them in a cooker for 15-20 mts .
Panpathali is now ready to serve.
Puran filling can also be prepaed either with 1) a combination of coconut, jaggery and jack fruit; 2) coconut, jaggery, poha and ripe banana  or 3) with coconut and jaggery mix alone.
NOTE: Boiled rice can also be used in place of raw rice. But the boiled rice has to be soaked for 6 hrs and the thick batter has to be spread with hands.


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