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 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.
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.
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.
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.
Goan Dodol recipe card below:
- 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
- Very important soak ragi in water overnight. Alternatively you could use ragi flour. Grease coconut oil on the serving dish / tray.
- 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.
- Combine desiccated coconut / grated fresh coconut, soaked ragi, grated palm jaggery along with water. Grind into a processor until fine smooth paste is formed.
- 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.
- Keep the strained mixture aside.
- 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.
- Put the crushed almonds and cashews. Saute for a minute.
- Add the strained ragi-coconut-palm jaggery mixture and keep stirring.
- Be patient and keep stirring continuously else it might stick at the bottom. Once the mixture starts thickening add cardamom powder.
- 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.
- Switch off the gas. Pour the mixture on the greased tray / pan. You could also set them on icecream moulds.
- Allow to cool after 15 mins cut into diamond Or square shape. Serve chilled Or hot it's upto you.
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.
Dr Mohan Virick says
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?
maria says
Hi Mohan, thanks for you positive and kind words. The color depends on ragi flour.
Celestine says
Hello Maria, from where I can get in Mumbai.
maria says
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.
Aruna says
Lovely recipe, Maria! I will try this soon. 🙂
maria says
Sure Aruna do try and thankyou 🙂
Savio says
Hey Maria… Can u help me with one think.. Can u suggest me a place where I can find bedinca
maria says
Savio where you searching bebinca Mumbai or Pune??
Lara says
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
maria says
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!
chenna reddy says
where can I buy dodol sweet online to be shipped to hyderabad india for christmas
is it available in usa?
thanks
chenna
maria says
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.
lisa andes says
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
maria says
Thanks Lisa Ragi is also known as Nachni easily available at all stores and thanks for coming here 🙂
Sera says
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
maria says
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
Marian says
Hi Maria, this looks so wonderful! I would take out a bite of the picture itself right away :-).
Greetings from Belgium,
Marian
maria says
Thanks Marian ….. nice to know Belgium people are reading my blog 😉
soujanya says
Vowww!!!!!! melting in the mouth….looks real yummm!!!
maria says
Thanks Soujanya….. do try them!
mjskit says
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!
maria says
Hey MJS,
Thanks do try them as they just kind of melt in your mouth.
Cheers!
Maria
dassana@vegrecipesofindia.com says
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.
maria says
Hey Dassana,
DO try them and lemme knwo how was it? Thanks buddy you welcome 🙂
Love,
Maria
Tina@flourtrader says
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!
maria says
Hey Tina,
I don’t mind taking up your proposal Icecream shop in US its a long distant dream 🙂 ……. Thanks a ton
Love,
Maria