Goan Dodol - Traditional Goan Sweet

Step 1: Grate the jaggery

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

Step 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.

Step 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.

Step 4: Prepare thin coconut milk

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

Step 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.

Step 6: Dissolve jaggery

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

Step 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.

Step 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.

Step 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.

Step 10: Add thick coconut milk

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

Step 11: Add cashews

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

Step 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.

Step 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.

Step 14: Prepare container

Grease a rectangular container or loaf pan with ghee.

Step 15: Transfer dodol

Carefully transfer the hot dodol mixture into the greased container.

Step 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.

Step 17: Remove from container

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

Step 18: Slice and serve

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

• Stir continuously on low heat to prevent sticking and burning.

• Allow the dodol to cool completely at room temperature, preferably overnight, for proper setting and texture.