Goan Dodol Recipe, how to make dodol recipe
Recipe type: Dessert
RecipeCuisine: Indian, Goan
Prep time: 
Cook time: 
Total time: 
Goan Dodol Recipe - a popular Goan sweet which is soft, sweet, texture like pudding. It just melts in your mouth leaving a burst of flavors on your mouth palette.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 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 desiccated coconut)
  • 400 gms grated palm jaggery/ jaggery
  • 2 tbsp refined flour / wheat flour
  • 1 t/s cardamom powder
  • 15 to 16 cashewnuts crushed
  • 15 to 16 almonds crushed (optional)
  • 3 tbsp milk
  • a pinch of salt
  • 3 cups water
How to make the recipe?
  1. Very important soak ragi in water overnight. Alternatively you could use ragi flour. Grease coconut oil on the serving dish / tray.
  2. 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.
  3. Combine desiccated coconut / grated fresh coconut, soaked ragi, grated palm jaggery along with water. Grind into a processor until fine smooth paste is formed.
  4. 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.
  5. Keep the strained mixture aside.
  6. 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.
  7. Put the crushed almonds and cashews. Saute for a minute.
  8. Add the strained ragi-coconut-palm jaggery mixture and keep stirring.
  9. Be patient and keep stirring continuously else it might stick at the bottom. Once the mixture starts thickening add cardamom powder.
  10. 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.
  11. Switch off the gas. Pour the mixture on the greased tray / pan. You could also set them on icecream moulds.
  12. Allow to cool after 15 mins cut into diamond Or square shape. Serve chilled Or hot it's upto you.
1. Nuts are optional however it gives a nice flavor to dodol.
2. Ensure the heat is on low mode else your dodol might get burnt. Also keep stirring the mixture till end.
3. Palm Jaggery is dark brown - reddish-black in color. If palm jaggery is not available use jaggery.
4. If using ragi flour just grind it along with palm jaggery and coconut. Follow the same instructions.
Nutrition Information
Serving size: 8 to 10 big squares
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/goan-dodol-recipe/