Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dessert

Goan Dodol

Traditional 4. Goan Dodol recipe

🧺 Ingredients

• Rice flour — 200g
• Jaggery (gur) — 250g, grated fine
• Coconut milk (thick) — 300ml
• Shredded coconut — 100g (finely shredded)
• Ghee — 3 tbsp
• Cardamom powder — 0.75 tsp
• Poppy seeds (khus khus) — 1 tbsp
• Cashew pieces — 40g, chopped fine
• Salt — pinch

👩‍🍳 How to make Goan Dodol

1. Heat ghee in heavy-bottomed pan over low heat
2. Add rice flour, roast slowly while stirring constantly 5-7 min until slightly darkened and fragrant (temperature control is key: slow roasting prevents lumps)
3. Add jaggery, stir constantly 3-4 min (it will become clumpy initially, continue stirring)
4. Slowly pour coconut milk while stirring vigorously to prevent lumps (3-4 min, add gradually)
5. Continue cooking over low heat, stirring constantly 10-12 min until mixture becomes very thick and pulls away from sides of pan (watch: it should have taffy-like consistency)
6. Add shredded coconut, cardamom powder, poppy seeds, cashew pieces, salt
7. Mix thoroughly (3-4 min)
8. Transfer to parchment paper-lined surface or oiled plate
9. Spread into thin layer (approximately 0.5-inch thick)
10. Cool completely (30-45 min)
11. Cut into square or diamond shapes (1.5x1.5 inch)
12. Store in airtight container, lasts 5-7 days
13. ---

Track the macros of Goan Dodol and 100s of Indian dishes with Nutri Macro India.