These sweet rice cones are an interesting variation of patoleos. Prepared with rice batter and coconut jaggery filling, they are shaped into a cone using jackfruit leaves. Commonly prepared by Goan Catholics and Hindus for festivals and other occasions. Unable to find jackfruit leaves in Canada, I have used banana leaves to prepare this sweet delicacy. The distinct flavour and aroma of jackfruit leaves is what makes khole, nostalgic and memorable.
Jackfruit leaves are washed, wiped dry and shaped like a cone which are secured with toothpicks. Each cone is lined with a thin layer of ground rice batter, stuffed with the sweet coconut jaggery filling and sealed on top with batter preventing the filling from falling out. The cones are steamed with the flavour of the jackfruit leaves penetrating through these cakes making them delectable.
A jackfruit leaf is oval shaped, usually 4 to 6 inches in length, dark green in colour with prominent midrib and veins. Its texture is leathery and glossy. The leaves are known to stabilize blood sugar and control diabetes. Also, useful for curing fever, boils and skin diseases. Dried jackfruit leaves are ground into a powder for the treatment of ulcers. Besides khole, jackfruit leaves are weaved into tiny baskets for steaming various types of idlis.
Jackfruit leaves are washed, wiped dry and shaped like a cone which are secured with toothpicks. Each cone is lined with a thin layer of ground rice batter, stuffed with the sweet coconut jaggery filling and sealed on top with batter preventing the filling from falling out. The cones are steamed with the flavour of the jackfruit leaves penetrating through these cakes making them delectable.
A jackfruit leaf is oval shaped, usually 4 to 6 inches in length, dark green in colour with prominent midrib and veins. Its texture is leathery and glossy. The leaves are known to stabilize blood sugar and control diabetes. Also, useful for curing fever, boils and skin diseases. Dried jackfruit leaves are ground into a powder for the treatment of ulcers. Besides khole, jackfruit leaves are weaved into tiny baskets for steaming various types of idlis.
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Khole/Donne/Pudde (Sweet Rice Cones)
(Makes 6)
Ingredients:
6 jackfruit leaves or banana leaves to form 6 cones
12 toothpicks
Batter
Ingredients:
1 cup red parboiled rice
1/2 cup water
salt
Method:
Wash and soak rice overnight in water. Next morning, drain water, grind rice with water and salt to a fine thick paste.
Filling
Ingredients:
1 cup grated coconut
1 pyramids of Goa palm jaggery (100 gms)
1/4 cup chana dal
1/8 teaspoon cardamom powder
1/2 cup water
Method:
Soak chana dal for an hour in water. Wash and then boil with some water and salt till cooked. Drain out water.
In a saucepan, add jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with the grated coconut in the saucepan and heat on medium flame. Stir at intervals till coconut mixture completely dry. Remove from heat, keep mixture to cool, add cooked chana dal and cardamom powder.
Preparation:
Under a tap of running cold water, wash jackfruit leaves, wipe dry and shape into cones. Secure with toothpicks.
In case of banana leaves, wash, wipe dry and trim off edges. Cut into 9" x 5" ensuring that the veins of the leaf are horizontal and at 9" (see picture above with ruler). This helps in forming the cone with ease and preventing the leaf from tearing. Hold both ends and bring to the centre to form a cone. Secure the cone with 2 toothpicks.
For frozen banana leaves, thaw overnight in the refrigerator. Wash each piece of leaf and wipe dry. To make the leaves soft and pliable, run each leaf with the lighter side over the fire. Move the leaf around and do not burn. With the heat, you will notice the dark side (on top) changing colour, turning glossy and shiny. Cut into 9" x 5" as indicated above. Repeat process with remaining leaves until you have 6 cones.
To spread the batter into the cone, you will need water to wet your fingers. Have a bowl of water along with the batter, filling and cones.
Take a small ball of batter and wet your fingers with water. Starting from the side of the cone, work your way around and thinly spread the batter about 2 1/4" to
2 1/2" all over. Cover the bottom too. If the layer is thick, remove some batter and ensure to spread a thin layer. Put a spoonful or two of filling into the cone. Now gently cover the top with a thin layer of batter. Continue the above process with remaining cones.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place cones on the colander. Cover and steam till the leaves change colour, around 10 to 15 minutes. Remove cones from steamer, separate them from the leaves and serve warm. (Note: Add some turmeric leaves when steaming cones.)
(Makes 6)
Ingredients:
6 jackfruit leaves or banana leaves to form 6 cones
12 toothpicks
Batter
Ingredients:
1 cup red parboiled rice
1/2 cup water
salt
Method:
Wash and soak rice overnight in water. Next morning, drain water, grind rice with water and salt to a fine thick paste.
Filling
Ingredients:
1 cup grated coconut
1 pyramids of Goa palm jaggery (100 gms)
1/4 cup chana dal
1/8 teaspoon cardamom powder
1/2 cup water
Method:
Soak chana dal for an hour in water. Wash and then boil with some water and salt till cooked. Drain out water.
In a saucepan, add jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with the grated coconut in the saucepan and heat on medium flame. Stir at intervals till coconut mixture completely dry. Remove from heat, keep mixture to cool, add cooked chana dal and cardamom powder.
Preparation:
Under a tap of running cold water, wash jackfruit leaves, wipe dry and shape into cones. Secure with toothpicks.
In case of banana leaves, wash, wipe dry and trim off edges. Cut into 9" x 5" ensuring that the veins of the leaf are horizontal and at 9" (see picture above with ruler). This helps in forming the cone with ease and preventing the leaf from tearing. Hold both ends and bring to the centre to form a cone. Secure the cone with 2 toothpicks.
For frozen banana leaves, thaw overnight in the refrigerator. Wash each piece of leaf and wipe dry. To make the leaves soft and pliable, run each leaf with the lighter side over the fire. Move the leaf around and do not burn. With the heat, you will notice the dark side (on top) changing colour, turning glossy and shiny. Cut into 9" x 5" as indicated above. Repeat process with remaining leaves until you have 6 cones.
To spread the batter into the cone, you will need water to wet your fingers. Have a bowl of water along with the batter, filling and cones.
Take a small ball of batter and wet your fingers with water. Starting from the side of the cone, work your way around and thinly spread the batter about 2 1/4" to
2 1/2" all over. Cover the bottom too. If the layer is thick, remove some batter and ensure to spread a thin layer. Put a spoonful or two of filling into the cone. Now gently cover the top with a thin layer of batter. Continue the above process with remaining cones.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place cones on the colander. Cover and steam till the leaves change colour, around 10 to 15 minutes. Remove cones from steamer, separate them from the leaves and serve warm. (Note: Add some turmeric leaves when steaming cones.)
See More Goan Sweet Recipes for 15th August
