Goan Dodol is a conventional candy from Goa made with coconut milk, rice flour, and jaggery. This fudge like dessert has a sticky, chewy texture and delicate caramel taste. It’s usually ready throughout festivals and particular events, minimize into small items and served as a deal with.
Goan Dodol is a type of sweets that reminds you why endurance issues within the kitchen. This conventional Goan dessert combines rice flour, coconut milk, and jaggery right into a wealthy, chewy confection that takes some stirring however rewards you with deep, caramel like taste. The method is easy however requires your consideration because the combination thickens and makes.
You’ll know it’s prepared when the dodol pulls away from the pan and releases its coconut oil. The nuts add a satisfying crunch to every chunk. It retains nicely for a number of days, which makes it helpful for gifting or having fun with slowly over time.
Concerning the Recipe
This recipe brings collectively only a handful of components to create one thing genuinely particular. The mixture of thick and skinny coconut milk provides the dodol its attribute richness with out turning into too heavy. Jaggery lends a heat, molasses like sweetness that white sugar merely can’t match. The feel falls someplace between fudge and toffee, gentle sufficient to chunk however agency sufficient to carry its form.
As a result of the ingredient checklist is brief, every part actually shines by. It’s a fantastic solution to expertise conventional Goan flavors at dwelling, and the recipe scales simply if you wish to make a bigger batch for holidays or gatherings.
Why you’ll love this recipe
The fantastic thing about Goan Dodol lies in the way it balances sweetness with the pure richness of coconut. Not like overly sugary treats, this dessert has a mellow, caramel depth that comes from slowly cooking the jaggery. The feel is splendidly chewy with out sticking to your enamel, and the chopped almonds or cashews present little bursts of crunch.
I prefer to stir mine over medium warmth as a result of it provides me higher management because the combination thickens. The recipe does ask for steady stirring, however the course of turns into virtually meditative as soon as you compromise into it. You’ll be able to see and odor the transformation because the dodol darkens and releases its aroma, which makes the trouble really feel worthwhile.
Cooking Ideas
Hold your warmth at medium to stop the underside from scorching, and use a heavy bottomed pan if in case you have one. Stir constantly as soon as the combination begins to thicken as a result of it might probably stick rapidly. Add the jaggery in two levels because the recipe suggests, which helps it dissolve evenly and prevents clumping. In case your combination appears too thick, you may add a tablespoon of skinny coconut milk to loosen it barely.
Look ahead to the second when oil rises to the floor and the dodol pulls cleanly from the perimeters. That’s your sign to take away it from the warmth. Grease your dish frivolously earlier than pouring so the cooled dodol lifts out simply.
Serving and Storing Solutions
This recipe yields about 15 to twenty small items, relying on how you narrow them. Prep and prepare dinner time collectively take roughly 45 minutes, with most of that spent stirring. Serve the dodol at room temperature, both as a standalone candy or alongside sturdy espresso or tea. Retailer the items in an hermetic container at room temperature for as much as per week, or refrigerate for barely longer storage.
As a result of the feel corporations up when cool, you may wish to let refrigerated items sit at room temperature for a couple of minutes earlier than serving. The dodol additionally makes a considerate present when wrapped in parchment or packed in small tins.
Comparable Recipes
- Coconut Barfi
- Mysore Pak
- Bebinca
- Karanji
- Nankhatai
Goan Dodol
Goan Dodol is a conventional candy from Goa made with coconut milk, rice flour, and jaggery. This fudge like dessert has a sticky, chewy texture and delicate caramel taste. It’s usually ready throughout festivals and particular events, minimize into small items and served as a deal with.
Substances
- Coconut Milk (1/2 cup thick + 1/2 cup skinny)
- 60 to 75 gms Rice Flour
- 115 gms Jaggery
- 30 gms Almonds or Cashews (blanched, chopped)
- Salt as per style
Directions
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Combine the rice flour with skinny coconut milk.
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Switch to a pan, add salt and convey to a boil.
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Add half the jaggery and proceed to boil.
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Hold stirring.
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As quickly it begins to thicken, add the remaining jaggery and proceed to stir.
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Now add the thick coconut milk and proceed to boil.
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Proceed to stir and add the almonds.
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When it begins to depart the perimeters of the pan and oil rises to the highest, take away and pour right into a flat dish.
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Unfold evenly and funky.
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Minimize into desired shapes and serve.
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Often Requested Questions
Can I exploit brown sugar as an alternative of jaggery?
Sure, you may substitute brown sugar if jaggery is tough to seek out. Nevertheless, jaggery provides a deeper, extra complicated taste with hints of molasses. If utilizing brown sugar, the dodol will nonetheless end up nicely however style a bit completely different.
Why does my dodol keep on with the pan?
Sticking often occurs when the warmth is just too excessive or stirring shouldn’t be frequent sufficient. Hold the flame at medium and stir constantly as soon as the combination begins to thicken. A heavy bottomed pan additionally helps distribute warmth extra evenly.
How do I do know when the dodol is prepared?
The dodol is completed when it pulls away cleanly from the perimeters of the pan and also you see a skinny layer of oil rising to the floor. It ought to maintain collectively while you scrape the spoon by it and never circulation again instantly.
Can I make this with out nuts?
For sure. The nuts add texture however usually are not important to the recipe. Merely go away them out if you happen to desire or if in case you have a nut allergy. The dodol will nonetheless have its attribute chewy texture and wealthy taste.
How skinny ought to the coconut milk be?
Skinny coconut milk is what you get while you add water to grated coconut and squeeze it a second time, or while you dilute canned coconut milk with equal components water. Thick coconut milk is the primary press or undiluted canned milk. If utilizing canned, reserve half as is and dilute the opposite half.
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