Rosantleo Koiloreo
Rosantleo Koiloreo are Goan rice pancakes in coconut and jaggery syrup. Traditionally these are made on a clay tawa (clay flat pan) over firewood which gives those lovely bubble impressions over the rice pancakes.
Ingredients
- 1 cup Rice (Ukde rice, parboiled rice)
- 4 tbsp Cooked rice
- 1/2 tsp Salt
- 200-250 grams Goan Palm jaggery (as per the sweetness desired, or mix with cane jaggery)
- 2-3 cup Coconut Milk (Of one coconut)
- 1/2 tsp cardamom powder
- Oil (as required to grease pan)
Instructions
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1 Wash the rice. Soak rice overnight.
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2 Grind raw soaked rice along with cooked rice and salt finely into a paste till a thick pancake consistency is formed. (Batter should be nice and thick).
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3 Heat a clay pan over fire, grease pan with ghee/oil. Pour sufficient amount of batter to form a pancake.
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4 Cook uncovered. You will see the bubbles appearing over the pancake.
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5 Make all the pancakes till all batter is utilized.
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6 Cut jaggery and keep aside. Make the coconut milk from one coconut or use canned ready coconut milk.
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7 Mix jaggery, coconut milk, cardamom powder and little salt (if desired) to make a jaggery coconut syrup. Let the syrup come to a boil. Put off the gas. Lay the rice pancakes in the jaggery syrup and serve!
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Xantilicious.com
| Recipe Name | : | Rosantleo Koiloreo |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/rosantleo-koiloreo/ |
| Passive Time | : | 24 hours |
| Prep Time | : | 20 minutes |
| Cook Time | : | 15 minutes |
| Serving | : | 12 Pieces |
Ingredients
- 1 cup Rice (Ukde rice, parboiled rice)
- 4 tbsp Cooked rice
- 1/2 tsp Salt
- 200-250 grams Goan Palm jaggery (as per the sweetness desired, or mix with cane jaggery)
- 2-3 cup Coconut Milk (Of one coconut)
- 1/2 tsp cardamom powder
- Oil (as required to grease pan)
Instructions
| 1 | Wash the rice. Soak rice overnight. | |
| 2 | Grind raw soaked rice along with cooked rice and salt finely into a paste till a thick pancake consistency is formed. (Batter should be nice and thick). | |
| 3 | Heat a clay pan over fire, grease pan with ghee/oil. Pour sufficient amount of batter to form a pancake. | |
| 4 | Cook uncovered. You will see the bubbles appearing over the pancake. | |
| 5 | Make all the pancakes till all batter is utilized. | |
| 6 | Cut jaggery and keep aside. Make the coconut milk from one coconut or use canned ready coconut milk. | |
| 7 | Mix jaggery, coconut milk, cardamom powder and little salt (if desired) to make a jaggery coconut syrup. Let the syrup come to a boil. Put off the gas. Lay the rice pancakes in the jaggery syrup and serve! | |
A memory from my childhood. Lovely. I used to wonder if anyone else ate these as I never saw them reflected in any Govan cook books. Thank you.
hi Louella, your welcome, do try out the recipes. im trying to bring out and document Goan cooking as much as i can.
This is a real traditional recipe, never seen them featured in cookbooks. My Grandmother makes these. Not very fond of them, but felt happy seeing the recipe being shared.
yes Cheryl, made by grandma itself. Thanks for the appreciation 🙂 Check out other Goan recipes too on my website 🙂
Wow, remember my mother who made this so often. Thanks for the recipe. Brought back a lot of memories. Can this juice be made of the normal jaggery? Goa jaggery stock is over.
Hi Josephine, your most welcome and thanks for the appreciation:) Well, yes you can use other jaggery…but preferably check if you can get the black jaggery (the kerala one). Its available at many stores (in India and abroad).
Wow, remember my mother who made this so often. Thanks for the recipe. Brought back a lot of memories. Can this juice be made of the normal jaggery? Goa jaggery stock is over.
how do i pronounce coilioreo, im from salcete and we say sulodeio, preparation is 100% same.luv jan
Hi Jan
I’m also from Salcette, and we pronounce them both ways – Koiloreo or sulodeio 🙂