Goan Dodol Recipe, Goan Dodol, Goan Dodol Sweet, Goan Dodol, Goa Dodol Recipe:One more addition to Goan Cuisine is the most popular Goan Dodol Recipe! Dodol is soft, sweet, testure like pudding and just melts in your mouth leaving a burst of flavors on your mouth palette. Goan Dodol is made mainly with Ragi (Nachni), coconut and palm jaggery. Dodol is an ancient goan sweet and is made throughout the year. Goans make Dodol for Christmas too! Dodol is an integral part of dessert in Goa. You get Dodol in packets sold across Goa and Mumbai too.  This time I decided to make home and it tasted equivalent to the ones you get outside. Also lemme tell you this Goan Dodol is a sugar free dessert.

Goan Dodol Recipe – Christmas Sweets

by maria updated January 13, 2014

Goan Dodol Recipe a popular Goan sweet !

Dodol is soft, sweet, texture like pudding. It just melts in your mouth leaving a burst of flavors on your mouth palette. Dodol is made mainly with Ragi (Nachni), coconut and palm jaggery. It’s an ancient goan sweet and is made throughout the year. Goans make thsi sweet for Christmas! Dodol is an integral part of dessert in Goa. You get this classic dessert in packets sold across Goa and Mumbai too.  This time I decided to make home and it tasted equivalent to the ones you get outside. The best thing is this has no sugar :)

Goan dodol Recipe

Goan Dodol has been and will be my favorite sweet delicacy throughout my life. Mainly dodol is made with rice flour and the portuguese dodol is made with ragi millets Or flour. I love my dodol with ragi as it increases the nutrition value of  dodol. Even in Indonesian countries dodol is made but its generally made with coconut milk and pandan leaves. In Goa it’s made in a different way.

Goan Dodol Recipe

My sis loves dodol I will surely make for her one day. My parents loved the taste of homemade dodol. Also my father suggested me to take orders and sell dodol lols ;)

Goan dodol Recipe

While making Dodol I was getting a feeling christmas is just around the corner! So I am gonna make it again for christmas eve.

Total Time: 10 mins grinding + 1 hour cooking= 1 hour 10 mins

Yields: 8 to 10 big squares

Ingredients:

  1. 5 to 6 tbsp coconut oil / ghee (clarified butter)
  2. 150 gms ragi (1 cup) soaked in water overnight
  3. 2 cups desiccated coconut / grated fresh coconut ( I used desiccated coconut)
  4. 400 gms grated palm jaggery/ jaggery
  5. 2 tbsp refined flour / wheat flour
  6. 1 t/s cardamom powder
  7. 15 to 16 cashewnuts crushed
  8. 15 to 16 almonds crushed (optional)
  9. 3 tbsp milk
  10. a pinch of salt
  11. 3 cups water

Method:

Very important soak ragi in water overnight. Alternatively you could use ragi flour. Grease coconut oil on the serving dish / tray.

Goan Dodol Recipe

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.

Goan Dodol Recipe

Combine desiccated coconut / grated fresh coconut, soaked ragi, grated palm jaggery along with water. Grind into a processor until fine smooth paste is formed.

Goan Dodol Recipe

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.

Goan Dodol Recipe

Keep the strained mixture aside.

Goan Dodol Recipe

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.

Goan Dodol Recipe

Put the crushed almonds and cashews. Saute for a minute.

Goan Dodol Recipe

Add the strained ragi-coconut-palm jaggery mixture and keep stirring.

Goan Dodol Recipe

Be patient and keep stirring continuously else it might stick at the bottom. Once the mixture starts thickening add cardamom powder.

Goan Dodol Recipe

Take little mixture in a bowl. Combine wheat flour to it. Whisk it nicely. Now add this mixture to the cooking pan. Ensure the mixture should be smooth and without any lumps.

Goan Dodol Recipe

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.

Goan Dodol Recipe

Switch off the gas. Pour the mixture on the greased tray / pan. You could also set them on icecream moulds.

Goan Dodol Recipe

Allow to cool after 15 mins cut into diamond Or square shape. Serve chilled Or hot it’s upto you.

Goan Dodol Recipe

Tip:

  • Nuts are optional however it gives a nice flavor to dodol.
  • Ensure the heat is on low mode else your dodol might get burnt. Also keep stirring the mixture till end.
  • Palm Jaggery is dark brown – reddish-black in color. If palm jaggery is not available use jaggery.
  • If using ragi flour just grind it along with palm jaggery and coconut. Follow the same instructions.

Enjoy Goan Dodol!

Thanks for stopping by and have a great day ahead :)

The printable version below:

5 from 1 reviews
Goan Dodol Recipe – Christmas Sweets
 
Prep time
Cook time
Total time
 
Ingredients (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
Instructions
  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. Take little mixture in a bowl. Combine wheat flour to it. Whisk it nicely. Now add this mixture to the cooking pan. Ensure the mixture should be smooth and without any lumps.
  11. 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.
  12. Switch off the gas. Pour the mixture on the greased tray / pan. You could also set them on icecream moulds.
  13. Allow to cool after 15 mins cut into diamond Or square shape. Serve chilled Or hot it's upto you.
Nutrition Information
Serving size: 8 to 10 big squares

 


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