Dodol – A delicious sweet in Goan cuisine, made of raw rice paste, coconut milk, jaggery and cashew nuts.
Serves: 4 – 6
Please use same measuring cup to measure rice and coconut milk.
1 cup raw rice (soorai orovu / pachari) (Indian standard measuring cup of 200 ml / 8 oz capacity)
1 cup / 200 ml medium thick coconut milk (or dilute 25 g Maggi instant coconut milk powder with 1 cup / 200 ml water)
5 – 6 tablespoon melted and sieved jaggery (or to taste)
1 tablespoon chopped cashew nuts (optional)
1 steel thali of 7 – inches in diameter
1 teaspoon ghee / oil
Wash and soak raw rice in 2 cups of water for 6 hours or overnight. Drain out water and make a thick paste in a mixer. Sprinkle very little water (2 – 3 tablespoon water) when making the paste. Transfer rice paste in another container.
Heat a wide karahi or pan on a medium heat. Gently pour coconut milk. Add rice paste slowly and gently mix with coconut milk. Add 2 – 3 tablespoons rice paste at a time. Then it won’t form lumps. Stir well continuously for 12 – 15 minutes until rice paste well combined with coconut milk / like a soft porridge.
At this stage, add 5 – 6 tablespoons jaggery and chopped cashew nuts. Stir well on a low heat for another 10 minutes until it leaves from the sides of the pan and slightly thickens / jaggery well combined with other ingredients / fragrant. Switch off the heat.
Grease a steel thali with 1/2 teaspoon oil or ghee.
Pour the mixture on a greased thali and sprinkle remaining 1/2 teaspoon ghee over it and spread it evenly with a flat spatula. Keep aside to cool for half an hour and later cut it into desired shape and sizes.