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pineapple patholi, sweet pineapple tamales, ganesh chaturthi sweet recipes, homemade tamales #sweets
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PINEAPPLE PATHOLI | SWEET PINEAPPLE TAMALES | NAGAR PANCHAMI, GANESH CHATURTHI SWEET RECIPE | KADUBU

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
Prep Time 10 minutes
Cook Time 20 minutes
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 )

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.

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.