Dodol a popular Goan sweet which is soft, sweet, texture like pudding, learn how to make it with Time Traveller Restaurant with step by step process.
Ingredients
- Coconut milk (nariyal ka dudh) (2 cups)
- Wheat flour (atta) (3/4 cup)
- Rice flour (chawal ka atta) (1/2 cup)
- Cashew nuts (kaju), chopped (3 tbsp)
- Goan palm jaggery (gud), grated (2 cups)
- Clarified butter (ghee) (2-3 tbsp)
- Water (2 cups)
Method
- Mix wheat and rice flour with coconut milk to make a paste.
- Heat a heavy-bottomed pan and cook the flour mixture on a very low flame for 10–12 minutes until it has thickened, stirring continuously.
- Add jaggery and cashew nuts to the pan.
- Keep stirring until the jaggery completely dissolves and the mixture begins to leave the sides of the pan and forms a ball, this should take about 20–25 mins.
- Pour the dodol mixture into a greased tray or mould and let it cool for 45–50 mins.
- Cut into desired shape.
