Sunday, October 6, 2013


Dodol is a typical Goan sweet that is mostly made at Christmas. However you can make it whenever you please and if it is a small quantity, it is manageable. In the olden days, we would have a woman coming in to work the whole day to make the dodol starting with the grating and the grinding of the coconut to extract the juice and the dodol would finally be ready in the evening. But today with food processors life is much easier and we can make just a little but instead of the plates and plates of it of yore.
Dodol recipe
1 small cup rice flour
Coconut juice (thick and thin) of 1.5 coconuts
10 small pyramids of coconut jaggery
Cashew nuts, a handful, washed and kept aside.
2 cardamoms
Salt to taste, about 1/2 tspn.
Dodol Ingredients
  • Pound the coconut jaggery and dissolve in the thin coconut juice.
  • Pass through a sieve to get rid of impurities if any.
  • Add the cardamom, powdered.
  • Place on fire and stir continuously with a straight edged ladle on a high flame.
How to make dodol
  • Once it thickens, add the thick juice and the cashew nuts and keep stirring continuously.
  • When it begins to leave the sides and the bottom of the pan, pour into a greased tray or plate.
  • Let it cool and then cut into pieces and serve.

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!