Goan Dodol Recipe
Try this Goan Dodol recipe.
Try this Goan Dodol recipe.
- 3 cups water
- a pinch of salt
- 3 tbsp milk
- 1 t/s cardamom powder
- 5 to 6 tbsp coconut oil / ghee (clarified butter)
- 150 gms ragi (1 cup) soaked in water overnight
- 2 cups desiccated coconut / grated fresh coconut ( i used
- 400 gms grated palm jaggery/ jaggery
- 2 tbsp refined flour / wheat flour
- 15 to 16 cashewnuts crushed
- 15 to 16 almonds crushed (optional)
- Carbohydrate 2.034 g
- Cholesterol 4.5 mg
- Fat 1.4625 g
- Fiber 0 g
- Protein 1.449 g
- Saturated Fat 0.83925 g
- Serving Size 1 1 recipe (756g)
- Sodium 46.4400000240418 mg
- Sugar 2.034 g
- Trans Fat 0.1701 g
- Calories 27 calories
Step-by-step
- Very important soak ragi in water overnight. Alternatively you could use ragi flour.
- Grease coconut oil on the serving dish / tray.
- If using desiccated coconut. Add 1 cup hot boiling water to it. Keep it aside for 15 to 20 mins. If using fresh grated coconut just use it directly.
- Combine desiccated coconut / grated fresh coconut, soaked ragi, grated palm jaggery along with water.
- Grind into a processor until fine smooth paste is formed.
- Now use a mesh strainer Or linen cloth to strain the mixture. Don't discard the pulp away. Grind them again with little milk. Again strain the mixture and now discard the leftover pulp.
- Keep the strained mixture aside.
- Take a wide mouthed heavy bottomed sauce pan. Place on low fire. Add coconut oil/ ghee I have used a combo of both.
- Once it is hot. Put the crushed almonds and cashews. Saute for a minute.
- Add the strained ragi-coconut-palm jaggery mixture and keep stirring.
- Be patient and keep stirring continuously else it might stick at the bottom.
- Once the mixture starts thickening add cardamom powder.
- This will take a long while so keep stirring.
- Once the water evaporates and the mixture is thick and dense. You could conduct a small test just dip a spatula and pour the mixture. It will be like ribbon texture. Also other way to check out is it will become half of its volume.
- Switch off the gas.
- Pour the mixture on the greased tray / pan. You could also set them on icecream moulds.
- Allow to cool after 15 mins cut into diamond Or square shape.
- Serve chilled Or hot it's upto you.
My Goan Dodol Adventure: A Sweet Success Story
As a busy working mom, finding time to bake is always a challenge. But when my family craved a traditional Goan treat, I knew I had to find a recipe that was both delicious and manageable. Enter the Goan Dodol. This sweet confection has a rich history in Goan cuisine, and I was excited to try my hand at it. The recipe, thankfully, turned out to be surprisingly straightforward. The biggest challenge? Patience. The constant stirring required a certain level of dedication, but the rich, fragrant aroma filling my kitchen was more than enough reward. The end result? A delightful, subtly sweet, and incredibly satisfying treat that was devoured in record time. It was the perfect blend of coconut, jaggery, and nuts – a taste of home, even on a busy weeknight.
The process of making the Dodol became a mini-family affair. My kids, initially skeptical of the whole "stirring for hours" concept, eventually joined in, each taking turns to ensure the mixture didn’t stick to the bottom of the pan. It became a fun, collaborative effort, teaching them the importance of patience and attention to detail in cooking. The shared experience was as fulfilling as the final product. The texture was perfect – a delightful balance between chewy and soft, the sweetness not overpowering but just right to satisfy a sweet craving. Each bite evoked a feeling of warmth and nostalgia, reminding me of simpler times and the rich culinary heritage of Goa.
The beauty of the Goan Dodol is its versatility. You can adjust the sweetness to your preference and experiment with different nuts and spices. I've already started brainstorming variations – perhaps a cardamom-infused version or one with a hint of cinnamon. The possibilities seem endless! It’s a recipe that’s easily adaptable and perfect for both novice and experienced bakers. The recipe itself may require a little time and patience, but the reward is a sweet treat that is worth every minute of effort. Making this Dodol wasn’t just about creating a delicious dessert; it was about connecting with my family and tradition in a meaningful way. It was a reminder that even in the midst of our busy lives, there’s always time for a little bit of sweet happiness.
So, if you’re looking for a unique and rewarding baking project, I highly recommend giving the Goan Dodol a try. It’s a journey, a process, and a delicious destination all rolled into one. Trust me, the final result will be well worth the effort. The satisfaction of creating something so delicious and sharing it with loved ones is an experience that’s hard to beat. I can't wait to try other variations, and I encourage you to experiment and find your own perfect Dodol recipe. Remember to adjust the sweetness to your preference and let your creativity flow!
One last thing: this wasn’t just a simple recipe; it was a voyage of discovery into Goan culinary traditions. The process allowed me to connect with a culture and a heritage rich in history and flavor. It’s a journey I'd recommend to anyone looking for a delicious and meaningful cooking adventure.
I hope you'll try this recipe and share your own experiences with me. Happy baking!
