Dodol
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A dark, chewy sweet of rice flour, coconut milk and palm jaggery stirred for hours, a must on the Goan Christmas sweet tray.
Region: GoaOccasion: ChristmasTime: 2 hrServes: 15Vegan
Ingredients
- 1 cup rice flour
- 4 cups thick coconut milk
- 2 cups grated palm jaggery (or regular jaggery)
- ¼ tsp salt
- ½ tsp cardamom powder
- ¼ cup cashew nuts, chopped
Method
- Mix the rice flour with 1 cup coconut milk to a smooth paste.
- Melt the jaggery in the rest of the coconut milk in a heavy, wide pan and strain it.
- Add the rice paste and salt and cook on low heat, stirring all the time so that nothing sticks.
- Keep stirring for 1½ hours or more until the mixture is thick and glossy, and leaves the sides of the pan with oil showing.
- Add the cardamom and cashews, pour into a greased tray and smooth the top. Cool fully and cut into pieces.
History
Sweets of rice flour, coconut and palm jaggery are found across the coastal regions around the Indian Ocean, and dodol has long been part of Goa’s Christmas sweets.
Significance
Making dodol takes long stirring, and families traditionally take turns at the pan in the days before Christmas.