Dodol
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Dodol is a regal, decadent, and profoundly aromatic Goan sweet classic celebrated for its unique jelly-like texture and intense coconut-jaggery flavor. This recipe features a slow-cooked blend of thick coconut milk, black jaggery, and rice flour simmered until the oil is professional-grade separated. Known for its sophisticated flavor and mandatory presence in Goan Christian festivals like Christmas and feasts, it represents the soulful heart of heritage Luso-Indian celebratory culinary arts. The taste is intensely sweet and nutty, with the cashew nuts providing a unique professional-grade crunchy contrast. This dish is a mandatory staple for festive celebrations and special gift hampers. Best enjoyed at room temperature from the professional-grade cauldron.
Ingredients
Cooking Instructions
Tips & Secrets
- Using authentic Goan black jaggery is mandatory for achieving the traditional professional-grade dark color.
- Ensuring the mixture is stirred without stopping provides the absolute secret to preventing professional-grade burning.
- The addition of fresh cashew nuts provide the essential professional-grade crunch found in heritage recipes.
- Always allow the sweet to set completely specifically to ensure the signature professional-grade jelly-like bite.
Nutritional Information(Per 1 piece (80g))
320 kcal
2g
18g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.