Ingredients

• 1 cup basmati rice
• ½ cup boiled rice
• 2 ½ cups grated coconut
• 1 cup jaggery, grated
• 6 cardamoms, powdered
• Pinch of salt
• Fresh  haldi (turmeric) leaves

 Method

1. Wash and soak rice for atleast 4 hours.
2. Wash haldi leaves, carefully wipe dry and set aside.
3. Grind the rice with one cup coconut to a smooth thick paste.
4. Add salt and reserve.
5. If the paste has too much water, leave aside for the paste to settle down and discard the water that comes to the surface.  This step can be done the previous day and the paste left overnight in the refrigerator so that the excess water comes to the surface and can be easily drained.
6. Alternatively, microwave at half minute intervals until the paste reaches the desired consistency. Stir the paste at each interval to get an even consistency.
7. Mix the remaining coconut and jaggery and cook till blended.
8. Add cardamom powder.
9. Take a leaf, spread a ladle of rice paste evenly in the direction of the ridges on the leaf. This gives a subtle ridged design to the ourter surface of the patoleos. Use wet fingers so that the paste spreads easily.
10. Put a spoon of coconut/jaggery filling in the centre of the leaf. Fold the leaf over. 
11. Prepare all patoleos and steam in a steamer for 20 minutes or till done.
12. In case the leaves are too long, cut into half (after doing the filling) with scissors so that the patoleos can fit into the steamer evenly.
13. Peel off the leaf and enjoy while still warm with or without a dollop of ghee or butter.