Goan Dodol Recipe

By | Published | Christmas, Dessert, Sweets | One Comment

Goan Dodol
Coconut Milk – 1/2 cup thick + 1/2 cup thin
Rice Flour – 60 to 75 gms
Jaggery – 115 gms
Almonds or Cashews – 30 gms, blanched, chopped
Salt as per taste

1. Mix the rice flour with thin coconut milk.
2. Transfer to a pan, add salt and bring to a boil.
3. Add half the jaggery and continue to boil.
4. Keep stirring.
5. As soon it starts to thicken, add the remaining jaggery and continue to stir.
6. Now add the thick coconut milk and continue to boil.
7. Continue to stir and add the almonds.
8. When it starts to leave the sides of the pan and oil rises to the top, remove and pour into a flat dish.
9. Spread evenly and cool.
10. Cut into desired shapes and serve.

image credit: flavors of mumbai

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One thought on “Goan Dodol

  1. Bernard Alvares said on December 21, 2013 at 9:21 pm

    Good morning and Merry Christmas,

    I was wondering whether you could direct me to any website or resource which details preparation of Goan sweets (Kuswar) by the microwave method.

    Most Goan sweets, especially toffees (almond, walnut etc.) are labour intensive requiring hours of stirring on the stove till they are ready. I have tried with great success preparing Doce De Grao (Gram Dal Sweet) by the microwave method which dramatically reduces cooking time.

    I realize that certain sweets like Kul Kuls have to be prepared by the traditional way but I was looking for microwave options for preparing Dodol, for example, where there is stirring on the stove involved.

    Any feed back that you can provide will be gratefully appreciated.

    Kind regards

    Bernard Alvares

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