Goa

Dodol

Coconut milk, rice flour and jaggery stirred for ages into a dark, chewy fudge. Goan Christmas stamina test.

120 minTime

3 gProtein each

mildSpice

Make it your way

Grandma's wayCoconut milk, rice flour and jaggery, stirred for hours.

The original

268kcalsame

3 gproteinsame

1 gfibresame

120minutessame

Classic dodol.

Per serving, worked out from the ingredient table.

Rice flour1¼ cups, red rice flour if you have it

Thick coconut milk2 cups, first extract

Thin coconut milk2 cups, second extract

Jaggery1½ cups, coconut jaggery if possible

Cashews⅓ cup, chopped

Cardamom½ tsp

Salta pinch

4 steps

1Whisk rice flour into the thin coconut milk until smooth.
2Melt jaggery with a splash of water and strain into a heavy pan. Add the rice mix and thick coconut milk.
3Cook on low medium heat, stirring constantly, for 1 1/2 hours.
4Stir in cashews and cardamom, spread in a greased tray and cool overnight before cutting.

Serve it like this

Cut into neat squares and serve on a kuswar platter with bebinca, kulkuls and perad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.