Dodol

Dodol is an Indonesian toffee-like confection popular in South East Asia. This recipe is the Goan version of Dodol.

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Serves: 2kg

INGREDIENTS

· Whole Coconut (for milk) 500gms

· Palm Jaggery 1.25kgs

· Rice flour 500gms

· Cashew nuts chopped 125gms

METHOD

1. Extract thick and thin coconut milk.

2. Mix the flour with the thin milk and place it on the stove, stirring continuously.

3. Once the mixture has thickened, add the jaggery first and then the thick milk.

4. About 5 minutes later, add nuts to the mixture. Keep stirring till the mixture leaves the sides, and the oil begins to appear all around.

5. Pour the mixture onto a tray and cut when cool.

If you make my Dodol, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!