Dodol

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

Ingredients:

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

Method:

• 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.