Dodol is delectable melt in mouth Goan sweet or delicacy , more popular during the time of Christmas. It’s a gluten free, eggless pudding made from Coconut milk, palm jaggery and rice flour. It’s often served cold and leaves one craving for more. Absolutely delicious and heavenly, this Christmas, it’s time to prepare Dodol and treat near and dear ones to this delightful sweet
This dessert was originally a toffee which originated in Indonesia. Dodol is more of South Asian dish however we all love the Goan version of it. Besides this dish is quite simple to prepare and requires ingredients which are easily available in our pantry. Now this dish actually tastes best with Goan palm jaggery (made from Coconut palms) , since I couldn’t find it, I have used regular Date palm Jaggery and yes it still tasted good
Original Goan Dodol was made from coarsely ground raw paddy rice flour, black palm jaggery, coconut milk, and cashew nuts. This tastes best with freshly extracted coconut milk. Canned coconut milk can also be used instead. You can always soak raw rice overnight, drain excess water and then grind it with water for the original authentic taste. Do give this delectable treat a try and I am sure you will definitely be delighted with the heavenly taste of Dodol
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Notes:
*Adding salt, cardamom powder is optional. Salt cuts the sweetness of the dish and Cardamom enhances the flavor. You can increase the quantity of jaggery to increase the sweetness of the dish
**The color and sweetness of the dish will depend on the quality of Palm jaggery
**Coconut milk should not be cooked over high heat and Dodol requires constant stirring while cooking else it will burn/stick to bottom of dish
***Palm jaggery should not be substituted as it lends authentic flavor to the dish. Instead of rice flour, ragi flour can also be used
***Dodol requires 9-12 hours to properly set in
Ingredients
1 cup= 240 ml
- 650 ml thick Coconut Milk
- 400 g Palm Jaggery (Nolen Gur/Karuppatti)
- 250 g Rice flour
- 150 -200 g Cashews, chopped
- 4 cups Water
- 1/4 teaspoon Salt
- 1/2 teaspoon Cardamom power
- 1 tbsp. Ghee – optional
Steps to prepare
*Always read notes before preparation
- Grease a big dish or 2 loaf pans and keep it aside
- Add 2 cups water and palm jaggery in a pot
- Over medium heat, stir until palm jaggery dissolves completely. Keep it aside
- Add 2 cups water to rice flour in a bowl and mix well until lump free
- Now sieve the palm jaggery syrup and add to rice flour mix. Mix until well combined
- Heat coconut milk in a non stick pot over low medium heat
- Once it starts to boil, add rice jaggery mixture
- Mix until well combined and now keep stirring the mixture
- Slowly mixture will start to thicken
- Add salt, cardamom powder and cashews, now mix everything well
- Keep stirring until mixture leaves sides of the pan and becomes elastic
- Add ghee if required for glossy finish
- Transfer the mixture to greased dish and level evenly
- If required, garnish the top with cashews
- Cool Dodol to room temperature completely and now refrigerate overnight
- Remove the Dodol from the dish, slice and serve this delicacy
- Refrigerate leftovers and consume with 7-8 days
Cook with Rekha 