Patolya Traditional Sweet Dish Of Konkan

1 cup of rice flour, 1 cup of water, 2 cups of grated wet coconut, 1 cup of grated jaggery, 10 to 15 turmeric leaves, 1 spoon of ghee, 1/2 spoon of cardamom powder, 1/2 spoon of salt To prepare the stuffing, add grated coconut and jaggery in a pot and keep it on low flame. In about 3 to 4 minutes the jaggery will dissolve and the mixture will become thin. Stir the mixture continuously over low heat. When the mixture thickens a little, add cardamom powder and switch off the flame. Allow the prepared mixture to cool. Heat 1 cup of water in a pot. When the water boils, add 1 teaspoon of ghee. After the water comes to a boil, add 1/2 teaspoon of salt. Now add 1 cup of rice flour and mix well. And keep it covered for 10 minutes. After 10 minutes, knead the dough until soft. Heat water in a pot to steam the patolya. Let us make patolya till the water boils. Cut the turmeric leaves into two equal parts. Now take a lemon size of kneaded dough. Put a dough ball on a turmeric leaf and place a banana leaf on it and press it with a flat plate. The rice flour will be spread in a thin circle on the turmeric leaf. Now keep 1 teaspoon of coconut stuffing in the middle and fold the turmeric leaf vertically. Make all the patolya like this. Now steam the prepared patolya for 20 minutes.