Start the day before. The cooling alone is 4 hr, against 110 min of actual work.
Allergens in Goan Dodol: tree nuts.
Ingredients
Quantities for 8.
- 1 litre thick Coconut Milkfirst-press from 4 coconuts is the real thing; good tinned works
- 500g dark palm, grated Jaggerypalm, not cane. It makes the colour and the flavour
- 1.5 cups, fine Rice Flour
- 1/2 cup, halved Cashewoptional
- 8 pods, seeds crushed Cardamomoptional
- 1/4 tsp Salt
- 2 tbsp, for greasing the tray and scraper Coconut Oil
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Set aside 90 minutes of near-continuous stirring. Dodol cannot be left, and this is the entire difficulty of the recipe.
- Grease the setting tray and a flat scraper before you start. At the end you will have about 40 seconds to get it in.
- Whisk the rice flour into 2 cups of the cold coconut milk until completely lump-free, before any heat goes near it.
Method
- Melt the jaggery with 200ml water over low heat, then strain through a fine sieve to remove the grit.Never skip the straining. Palm jaggery always carries sand and it is unpleasant in a set sweet.
- Whisk the rice flour into 2 cups of the cold coconut milk until smooth, then combine with the rest of the coconut milk, the strained jaggery syrup and the salt in a heavy kadhai.
- Bring to a simmer over medium-low heat, stirring constantly with a flat wooden spoon that reaches the corners.
- After about 25 minutes it will thicken to the consistency of a thick custard and turn light brown.
- Keep stirring over low heat. At around 50 minutes it darkens to milk chocolate and starts to come away from the sides in sheets.Do not raise the heat to hurry it. Scorched dodol tastes bitter all the way through and there is no fixing it.
- At around 75-85 minutes the oil separates and glistens on the surface and the mass rolls as one lump behind the spoon.That oil separating is the finish line. Pull it then, not before and not much after.
- Stir in the cashews and crushed cardamom and cook 2 minutes more.
- Tip it immediately into the greased tray and press flat with a greased scraper to about 2cm thick.
- Cool completely at room temperature, 4-6 hours, until firm enough to cut into diamonds.Do not refrigerate it to set faster. It sweats and goes sticky on the surface.
Storage
Keeps 2 weeks in an airtight tin at room temperature and up to 6 weeks refrigerated, though it hardens; bring back to room temperature before serving.
Nutrition Good estimate
One serving of Goan Dodol (229 g) is about 674 calories, or 295 calories per 100 g.
Low protein: 6 g a serving, 3% of the calories
| Per serving229 g | Per 100 g | |
|---|---|---|
| Calories | 674 kcal | 295 kcal |
| Protein | 5.8 g | 2 g |
| Carbohydrate | 92.3 g | 40 g |
| of which sugars | 62.9 g | 27 g |
| Fibre | 1.0 g | 0 g |
| Fat | 34.2 g | 15 g |
| of which saturated | 27.2 g | 12 g |
| of which unsaturated | 4.6 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.