Prepare Dodol

Ingredients :

750 gm raw Goa rice
10 large coconuts
2 kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped


Preparation :

Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.

Chop the cashew nuts and jaggery.

Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps.

Place on a slow fire and stir continuously in a deep pan.

After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts.

Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel.

Pour into a greased dish. Leave to cool. Cut and serve.



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We Recommend You to Look at Our Other Sweets Recipes

The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed. Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.















































Sweets Recipe in Goa
 
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