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

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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:

Goan Dodol Recipe, how to make dodol recipe
Recipe Type: Dessert
Cuisine: Indian, Goan
Author: Maria@flavorsofmumbai.com
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.
Ingredients
  • 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. 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.
Serving size: 8 to 10 big squares
Notes
1. Nuts are optional however it gives a nice flavor to dodol.[br]2. Ensure the heat is on low mode else your dodol might get burnt. Also keep stirring the mixture till end.[br]3. Palm Jaggery is dark brown – reddish-black in color. If palm jaggery is not available use jaggery.[br]4. If using ragi flour just grind it along with palm jaggery and coconut. Follow the same instructions.

 

Comments

  1. 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

    • 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

  4. 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

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

    thanks
    chenna

    Reply

    • 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. 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

  7. 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

    • 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

  10. 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

  11. 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

    • 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

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