Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Goan Dodol Recipe – How to make Goan Dodol recipe | Christmas Sweets Recipe

December 18, 2019 by maria 26 Comments

Goan Dodol Recipe with step by step photos. Dodol a popular Goan sweet which is soft, sweet and the texture is 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 – How to make Goan Dodol recipe | Christmas Sweets Recipe

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.

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 😉

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

How to make Goan Dodol recipe :

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

Goan Dodol Recipe

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.

Goan Dodol Recipe

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.

Goan Dodol Recipe

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.

Goan Dodol Recipe

5. Keep the strained mixture aside.

Goan Dodol Recipe

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.

Goan Dodol Recipe

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

Goan Dodol Recipe

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

Goan Dodol Recipe

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

Goan Dodol Recipe

1. 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

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

Goan Dodol Recipe

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

Goan Dodol Recipe

Goan Dodol recipe card below:

4.3 from 3 reviews
Goan Dodol Recipe, how to make dodol recipe
 
Save Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
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.
Author: Maria@flavorsofmumbai.com
Recipe type: Dessert
RecipeCuisine: Indian, Goan
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.
Notes
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
3.5.3208

 



Filed Under: Dessert, Glutenfree, Goan, Kid Tagged With: Easy Sweets - Dessert

Comments

  1. Dr Mohan Virick says

    August 15, 2022 at 6:34 pm

    Yoyoseem to me as a Prophet of Cooking
    Make things so easy and interesting
    Bless your passion for sharing

    My Dad at home in Rangoon had a Head Mechanic ..Mr Simon
    At christmas he would bring us doldol as a gift
    It was however be more darker than the pictures in this post
    Any reason for this?

    Reply
    • maria says

      October 12, 2022 at 5:00 pm

      Hi Mohan, thanks for you positive and kind words. The color depends on ragi flour.

      Reply
  2. Celestine says

    December 17, 2018 at 12:49 pm

    Hello Maria, from where I can get in Mumbai.

    Reply
    • maria says

      December 17, 2018 at 3:21 pm

      Celestine Dodol is easily available in cold storage’s in places like Malad west Orlem, Borivali West IC Colony and even Bandra. Hope this information helps you, thanks.

      Reply
  3. Aruna says

    December 7, 2014 at 8:48 pm

    Lovely recipe, Maria! I will try this soon. 🙂

    Reply
    • maria says

      December 7, 2014 at 10:16 pm

      Sure Aruna do try and thankyou 🙂

      Reply
      • Savio says

        December 19, 2015 at 11:44 am

        Hey Maria… Can u help me with one think.. Can u suggest me a place where I can find bedinca

        Reply
        • maria says

          December 19, 2015 at 6:24 pm

          Savio where you searching bebinca Mumbai or Pune??

          Reply
  4. Lara says

    December 18, 2012 at 5:46 am

    Thanks Maria for the recipe. But I think the actual recipe or Dodol calls for rice flour if I am not mistaken. Could I use rice flour same as ragi flour in terms of quantitiy?. Thanks a ton….. Lara

    Reply
    • maria says

      December 18, 2012 at 6:47 pm

      Lara both rice flour Or ragi flour are used for making Dodol you could use any of them and you could use replace ragi with rice flour 🙂 hope this helps you!

      Reply
  5. chenna reddy says

    November 16, 2012 at 7:53 pm

    where can I buy dodol sweet online to be shipped to hyderabad india for christmas
    is it available in usa?

    thanks
    chenna

    Reply
    • maria says

      November 17, 2012 at 10:42 am

      Chenna I am not sure on this Dodol is available in Goa-India and some stores in Mumbai. If you know any Goan in USA they might be able to assist you on this.

      Reply
  6. lisa andes says

    September 20, 2012 at 11:22 am

    I love dodol but unfortunately it cannot be bought from stores.

    Your recipe is nicely illustrated and detailed and will try and cook it.

    However, I am not familiar with ragi. Where can I buy it,

    Thanks

    Reply
    • maria says

      September 20, 2012 at 1:41 pm

      Thanks Lisa Ragi is also known as Nachni easily available at all stores and thanks for coming here 🙂

      Reply
  7. Sera says

    November 18, 2011 at 1:39 pm

    Maria,
    If using ragi flour do i add water/ soak it overnight. If adding water how much quantity ragi and water do i use. Please advise.

    Sera

    Reply
    • maria says

      November 18, 2011 at 5:52 pm

      Hey Sera,

      if you are using ragi flour there is no need to soak overnight.. Quantity would be approximately around 1.5 cup ragi flour. After adding the paste into the saucepan. Add ragi flour little by little and keep stirring continuously. Else lumps would form. The mixture should be smooth and no lumps. Once you add all the ragi flour. Follow the same process as given in the instruction. Best of Luck do write to me if you face any problem.

      Love,
      Maria

      Reply
  8. Marian says

    November 18, 2011 at 9:55 am

    Hi Maria, this looks so wonderful! I would take out a bite of the picture itself right away :-).
    Greetings from Belgium,
    Marian

    Reply
    • maria says

      November 18, 2011 at 5:33 pm

      Thanks Marian ….. nice to know Belgium people are reading my blog 😉

      Reply
  9. soujanya says

    November 17, 2011 at 11:30 pm

    Vowww!!!!!! melting in the mouth….looks real yummm!!!

    Reply
    • maria says

      November 18, 2011 at 3:50 am

      Thanks Soujanya….. do try them!

      Reply
  10. mjskit says

    November 17, 2011 at 5:39 am

    I’m not familiar with dodol at all but they look absolutely wonderful! They look like they are very sugary, but obviously they aren’t. I might just have to give one of them a try. A healthy sweet – love it!

    Reply
    • maria says

      November 17, 2011 at 7:07 am

      Hey MJS,

      Thanks do try them as they just kind of melt in your mouth.

      Cheers!
      Maria

      Reply
  11. dassana@vegrecipesofindia.com says

    November 16, 2011 at 2:58 pm

    wow…. the dodol looks soft and smooth…. its so easily available in goa…. now that you have shared the recipe, i am going to make it at home. i have both ragi flour and ragi millets… and i always wonder what to make from ragi, besides making ragi dosa, bhakri and ragi mudde… thanks for sharing the recipe, maria.

    Reply
    • maria says

      November 16, 2011 at 3:09 pm

      Hey Dassana,

      DO try them and lemme knwo how was it? Thanks buddy you welcome 🙂

      Love,
      Maria

      Reply
  12. Tina@flourtrader says

    November 16, 2011 at 12:18 pm

    This looks so creamy and luscious! Hard to believe it is sugar free. You need to come here and set up shop-I would definitely be a patron of your place, even if this was all you made-Yum!

    Reply
    • maria says

      November 16, 2011 at 1:29 pm

      Hey Tina,

      I don’t mind taking up your proposal Icecream shop in US its a long distant dream 🙂 ……. Thanks a ton

      Love,
      Maria

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2023 All content including images and text are copyrighted · Flavors of Mumbai ·