PINEAPPLE PATHOLI | SWEET PINEAPPLE TAMALES

Make this Ganesh Chaturthi festival and Nagar Panchami festival extra special with a twist to a traditional sweet recipe - Pineapple patholi or Sweet Pineapple Tamales Indian style.

Pineapple Patholis are steamed cakes or dumplings where the rice batter is filled with pineapple coconut jaggery mixture and steamed in turmeric leaves.

I have already shared traditional patholi and Mangalorean jackfruit patholi. 

What are tamales?

Traditionally sweet versions of tamales are served as dessert or snacks in Mexican cuisine. While making sweet tamales, dough made of corn flour is used as the outer covering, and a variety of fillings are used like pineapples, dry fruits, nuts, dulce de leche, and then steamed in a corn husk or banana leaf.

I call patholi Indian tamales as the cooking procedure is almost similar. We use rice batter instead of corn flour-based dough for the covering, filled with a sweet mixture and steamed in turmeric leaves or banana leaves.

What can I do with turmeric leaves?

Patholi, a popular recipe from the coastal Karnataka and the Goa region of India, is one of the best recipes to try with turmeric leaves. Turmeric leaves are available in plenty from June to mid-October in South India, and I highly recommend you use them when it is available.

It is used to make sweets like payasam, kheeri, and idlis.

Why Pineapple patholi?

My husband loves desserts made with fresh pineapple, and his creative mind ended up making this delicious treat. Last year we made pineapple soan papdi at home for Diwali, which was a fun project with fresh pineapples.

Nagar Panchami, Navratri, and Ganesh Chaturthi Sweet

Turmeric and yellow color are considered auspicious for Nagar Panchami, Panchami of Navratri. Patholis, which are steamed in turmeric leaves, are therefore popularly prepared for naivedyam during Nagar Panchami, Navratri, and Ganesh Chaturthi in Konkani cuisine. So, try out this special recipe for Indian festivals and let us know how it turned out.

Ingredients for Pineapple Patholi - Traditional Nagar Panchami and Ganesh Chaturthi Sweet Recipe

FOR THE FILLING

1 to 2 tablespoon Ghee or Butter
¾ cup Pineapple, finely chopped
¼ cup + ¾ cup Jaggery, finely chopped/powdered
½ teaspoon Cardamom powder
1 cup Coconut, grated

FOR THE OUTER COVER

1 cup Raw Rice
½ cup Grated coconut
¼ cup Puffed rice (Popped rice/Murmura/Layi) or Flattened rice (Poha) – optional. It makes the outer layer soft.
½ teaspoon Salt (adjust to taste)
¼ cup Water (an additional 1 or 2 tablespoon may be added if required)
16 medium-sized Turmeric leaves (check tips for substitute)

How to make Pineapple Patholi or Sweet Pineapple Tamales?

STEP I (PREPARE BATTER FOR THE OUTER LAYER OF PATHOLI )

• Wash & soak rice in water for 1 hour and then drain.
• In a mixer, add coconut, poha (or popped rice), salt, soaked & drained rice, and ¼ cup water to make a medium-thick and smooth paste. Check out my video for the correct consistency of patholi batter.

STEP II (PREPARE THE FILLING WHILE THE RICE IS SOAKED)

• Heat butter or ghee in a pan. Add the chopped pineapple and saute for 2 to 3 minutes. To this, add ¼ cup jaggery and cardamom powder and saute for another 2 to 3 minutes on medium flame. Switch off the flame. 
• Add remaining jaggery and coconut and mix. Adjust the amount of grated coconut depending on the moisture content in the jaggery.
• The filling is ready.

STEP III (STEAMING PINEAPPLE KADUBU OR AVANAS PATHOLI) – THIS IS THE SAME AS TRADITIONAL PATHOLI. 

• Wash the turmeric leaves and wipe out any excess water.
• You may have to trim ends or cut each leaf into halves depending on the size of the steamer and the leaves.
• Make your steamer ready: Depending on the steamer or cooker you are going to use, add water to it. Cover the steamer, and bring it to a rolling boil.
• Now spread the batter about 1 or 2 tablespoon on each turmeric leaf. Thick or thin is an individual choice. We love when the outer layer is on the thinner side. (Check the video for more details)
• Add the filling along the length of the leaf and fold one side over.
• Place these in the steamer and steam for 12 to 14 minutes or until done.
• Let it cool for 10 minutes so patholis separate easily from the leaves.
• If there are any leftovers, you can store them at room temperature in an airtight container for a day or a refrigerator for 4 to 5 days.

Tips:

• If you cannot find turmeric leaves, use banana leaves, corn husk, leaves from the frangipani (Champa/Kudchampe) tree, or even parchment paper with dry turmeric (whole root, not powder) to give a traditional taste.
• Some people even add jaggery to the outer filling. Add if desired.
• Adjust the sweetness in the filling to taste.
• For more tips, you can check my traditional recipe.

Video recipe for Pineapple Patholi, Sweet Pineapple Tamales

Detailed recipe for Pineapple Patholi - Traditional Nagar Panchami and Ganesh Chaturthi Sweet Recipe

Print

PINEAPPLE PATHOLI | SWEET PINEAPPLE TAMALES | NAGAR PANCHAMI, GANESH CHATURTHI SWEET RECIPE | KADUBU

Prep Time

10 mins

Cook Time

20 mins

 

Make this Ganesh Chaturthi festival and Nagar Panchami festival extra special with a twist to a traditional sweet recipe – Pineapple patholi or Sweet Pineapple Tamales Indian style.

Pineapple Patholis are steamed cakes or dumplings where the rice batter is filled with pineapple coconut jaggery mixture and steamed in turmeric leaves.

Course: Desserts, snacks, sweets

Cuisine: Coastal Karnataka, karkala, Mangalore, Mexican, Udupi

Keyword: akki tari kadubu, arashina yele, best pineapple recipes, easy homemade recipes, eeradye, fresh pineapple recipes, ganapati prasad, haldi patra pitha, how to eat tamales, kayi genasale, konkani food, patoli, pelata gatti, pineapple steamed cake

Servings: 16 patholis

Author: Kushi

Ingredients

FOR THE FILLING

• 1 to 2 tablespoon Ghee or Butter
• ¾ cup Pineapple finely chopped
• ¼ cup + ¾ cup Jaggery
• ½ tsp Cardamom powder
• 1 cup Coconut, grated

FOR THE OUTER COVER

• 1 cup Raw Rice
• ½ cup Grated coconut
• ¼ cup Puffed rice (Popped rice/Murmura/layi) or Flattened rice (poha) – optional. It makes the outer layer soft.
• ½ teaspoon Salt (adjust to taste)
• ¼ cup ¼ cup water (an additional 1 or 2 tablespoon may be added if required)
• 16 medium-sized Turmeric leaves (check tips for substitute)

Instructions

STEP I (PREPARE BATTER FOR THE OUTER LAYER OF PATHOLI )

1. Wash & soak rice in water for 1 hour and then drain.

2. In a mixer, add coconut, poha (or popped rice), salt, soaked & drained rice, and ¼ cup water to make a medium-thick and smooth paste. Check out my video for the correct consistency of patholi batter.

STEP II (PREPARE THE FILLING WHILE THE RICE IS SOAKED)

1. Heat butter or ghee in a pan. Add the chopped pineapple and saute for 2 to 3 minutes. To this, add ¼ cup jaggery and cardamom powder and saute for another 2 to 3 minutes on medium flame. Switch off the flame. 

2. Add remaining jaggery and coconut and mix. Adjust the amount of grated coconut depending on the moisture content in the jaggery.

3. The filling is ready.

STEP III (STEAMING PINEAPPLE KADUBU OR AVANAS PATHOLI) – THIS IS THE SAME AS TRADITIONAL PATHOLI. 

1. Wash the turmeric leaves and wipe out any excess water.

2. You may have to trim ends or cut each leaf into halves depending on the size of the steamer and the leaves.

3. Make your steamer ready: Depending on the steamer or cooker you are going to use, add water to it. Cover the steamer, and bring it to a rolling boil.

4. Now spread the batter about 1 or 2 tablespoon on each turmeric leaf. Thick or thin is an individual choice. We love when the outer layer is on the thinner side. (Check the video for more details)

5. Add the filling along the length of the leaf and fold one side over.

6. Place these in the steamer and steam for 12 to 14 minutes or until done.

7. Let it cool for 10 minutes so patholis separate easily from the leaves.

8. If there are any leftovers, you can store them at room temperature in an airtight container for a day or a refrigerator for 4 to 5 days.

Recipe Notes

• If you cannot find turmeric leaves, use banana leaves, corn husk, leaves from the frangipani (Champa/Kudchampe) tree, or even parchment paper with dry turmeric (whole root, not powder) to give a traditional taste.
• Some people even add jaggery to the outer filling. Add if desired.
• Adjust the sweetness in the filling to taste.
• For more tips, you can check my traditional recipe.

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