Dodol is a soft and sweet pudding which is very popular in the western states of India. It"s an ancient Goan sweet and is made throughout the year. Goans make this sweet for Christmas. Dodol is an integral part of dessert in Goa. Dodol is made mainly with Ragi, coconut and palm jaggery. Dodol is not baked but cooked on slow fire till it has a jello consistency. This classic dessert is sold across Goa and Mumbai too.
Ingredients:
•5 to 6 tbsp coconut oil / ghee
•150 gms ragi (1 cup) soaked in water overnight
•2 cups desiccated coconut / grated fresh coconut
•400 gms grated palm jaggery
•2 tbsp wheat flour
•1 t/s cardamom powder
•15 to 16 cashew nuts crushed
•15 to 16 almonds crushed (optional)
•3 tbsp milk
•A pinch of salt
•3 cups water
Method:
•Soak ragi in water overnight. 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 coconut, soaked ragi and 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 and add coconut oil or ghee.
•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.
•Take little mixture in a bowl. Combine wheat flour to it. Whisk it nicely. Now add this mixture to the cooking pan. Ensure the mixture should be smooth and without any lumps.
•This will take a long while so keep stirring. Once the water evaporates and the mixture is thick and dense. Switch off the gas. Pour the mixture on the greased tray.
•Allow to cool after 15 mins cut into diamond or square shape. Serve chilled or hot.
Notes
1. Nuts are optional however it gives a nice flavour to Dodol.
2. Ensure the heat is on low mode else it might get burnt. Also keep stirring the mixture till end.
3. Palm Jaggery is dark brown-reddish-black in colour. If palm jaggery is not available then use jaggery.
