Step-by-Step Instructions

1. 1.Grate the jaggery

   Grate the palm jaggery using a grater until it is finely shredded.

2. 2.Prepare thick coconut milk

   Add the grated coconut to a mixer grinder along with 1 cup of warm water. Grind it into a fine paste.

3. 3.Extract thick coconut milk

   Strain the ground coconut paste through a fine-mesh sieve, pressing firmly to extract approximately 2 cups of thick coconut milk. Set aside the thick coconut milk.

4. 4.Prepare thin coconut milk

   Add 2 more cups of warm water to the strained coconut pulp and mix well with a spoon.

5. 5.Extract thin coconut milk

   Strain this mixture through the sieve again, pressing firmly to extract approximately 2 cups of thin coconut milk. Set aside.

6. 6.Dissolve jaggery

   Add the grated jaggery to the thin coconut milk and mix well with a spoon until the jaggery completely dissolves.

7. 7.Strain jaggery-coconut milk mixture

   Strain the jaggery and thin coconut milk mixture into a large pan to remove any impurities from the jaggery.

8. 8.Add rice flour

   Add the rice flour to the strained jaggery-coconut milk mixture in the pan and mix thoroughly until no lumps remain.

9. 9.Begin cooking the mixture

   Place the pan on low heat and stir the mixture continuously with a wooden spatula for 15 minutes. The mixture will start to thicken.

10. 10.Add thick coconut milk

    Pour in the thick coconut milk and continue stirring continuously with the wooden spatula for another 15 minutes.

11. 11.Add cashews

    After 15 minutes, add the cashews to the mixture and mix well.

12. 12.Add ghee, salt, and cardamom

    After a further 20 minutes of continuous stirring, add 2 tablespoons of ghee, the salt, and the cardamom powder. Continue to cook and stir for 5 minutes.

13. 13.Achieve final consistency

    Continue stirring and cooking on low heat until the mixture comes together, becomes very thick, and drops off the spatula in a cohesive mass.

14. 14.Prepare container

    Grease a rectangular container or loaf pan with ghee.

15. 15.Transfer dodol

    Carefully transfer the hot dodol mixture into the greased container.

16. 16.Cool and set

    Smoothen the top of the dodol with a spatula. Allow it to cool completely at room temperature, preferably overnight, to set properly.

17. 17.Remove from container

    Once completely set, carefully invert the container onto a plate to remove the dodol.

18. 18.Slice and serve

    Slice the Goan Dodol into desired pieces and serve at room temperature or chilled.