Dodol
Veg
A rich, dark, chewy Goan sweet made by slow-cooking rice flour, coconut milk, and dark jaggery together for hours while continuously stirring. Set into slabs and cut into sticky pieces — a traditional Christmas sweet also prepared for weddings.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | coconut milk |
| 1 cup | jaggery |
| 1 cup | water |
| 1 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 1 pinch | salt |
| 1 tablespoon | cashew nuts |
| 1 tablespoon | raisins |
Instructions
- 1 In a pan, dissolve the jaggery in water over low heat until fully melted. Strain to remove impurities.
- 2 In a separate bowl, mix rice flour with coconut milk to form a smooth batter.
- 3 Add the jaggery syrup to the rice flour and coconut milk mixture, stirring continuously to avoid lumps.
- 4 Heat ghee in a non-stick pan and add the batter.
- 5 Cook over low heat, stirring continuously, until the mixture thickens and leaves the sides of the pan.
- 6 Add cardamom powder, cashew nuts, and raisins, mixing well.
- 7 Continue to cook until the mixture becomes glossy and starts to leave the sides of the pan again.
- 8 Grease a tray with ghee and pour the mixture into it, spreading evenly.
- 9 Let it cool and set before cutting into pieces.
Tips
Ensure continuous stirring to prevent the mixture from sticking to the pan.