tag:blogger.com,1999:blog-6438878220032986399.post3728796023986113033..comments2012-01-22T03:42:05.351-08:00Clydehttp://www.blogger.com/profile/01669673801388370223noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6438878220032986399.post-7623401089472376702012-01-06T16:07:43.098-08:002012-01-06T16:07:43.098-08:00Nothing like seeing a Goan avo / tia making them..God bless her..I miss patoleos so so very muchMichelle Coelho do Rosarionoreply@blogger.comtag:blogger.com,1999:blog-6438878220032986399.post-50513937764932707142011-01-06T22:18:04.181-08:002011-01-06T22:18:04.181-08:00Love your site. Very painstaking with all those super pix..keep up the good work of sharing!<br />A query on milk cream (everyone&#39;s fav sweet!)-<br />Is it better to use full cream or toned milk? Other recipes state adding butter in the mixture whilst cooking, while yours only mentions it for the mould? Can you please post marzipan recipe?<br />Thanks<br />Wendyangelhttp://www.blogger.com/profile/01127596852124819829noreply@blogger.comtag:blogger.com,1999:blog-6438878220032986399.post-60428627731743293042010-12-20T21:39:17.487-08:002010-12-20T21:39:17.487-08:00Love your Grand Ma for sharing this recipe ... May God Bless her. I love this sweet but unfortunately we dont get patolleo in Kuwait :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6438878220032986399.post-26024616961366994352010-10-24T08:32:56.755-07:002010-10-24T08:32:56.755-07:00Thanks for sharing this rare and so authentic a dish in such detailed steps.. many thanks to your granny too!Gauri Gharpurehttp://www.blogger.com/profile/09887888023298949657noreply@blogger.com