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Dodol – Christmas Sweet made with Coconut Jaggery

19 Dec

We have a couple of days before Christmas and if you are still looking for healthy Christmas Sweets Ideas then maybe you should consider the popular Goan Dodol. It’s not only popular in Goa but also in South East Asia. You can also make it gluten-free by replacing wheat flour with millet / ragi flour and since it does not have any eggs or milk it can be vegan.

dodol-kalu-dodol-christmas-sweet-sri-lankan-goa-goanIn my short trip to Goa, I managed to visit the St Francis Xavier Exposition and celebrate the Immaculate Conception Feast. My unexpected short visit could not have been better timed, as the Exposition is once’s every 10 years and according to my mum St Francis 15th generation family members delegate came to Goa for the Expo.

exposition-of-saint-francis-xavier-2014-old-goa

Exposition of St Francis Xavier in Old Goa, Goa

The must have Sweets at all Church Feast Fairs in Goa called as Festachem Khajem (Konkani)

goan-feast-fair-sweets-kadio-bodio-festachem-khajem-khajeThe dark rich pudding with an intense flavor of coconut and jaggery sure puts you in a Christmas mood right away. Goan dodol is not baked but cooked on slow fire till it has a jello consistency. Goan’s make the dodol in 2 ways either they use wheat flour or millet flour, rice flour is usually used in a small quantity for texture. Kalu Dodol in Sri Lanka is made with rice flour. My humble opinion is that using rice flour makes the Dodol firmer but the Goan dodol is softer and a little sticky, which I prefer.

 dodol-coconut-jaggery-goan-christmas-sweets-recipe

Goan Coconut Jaggery

This 5 ingredient sweet is very simple to make but requires a tad bit of patience.

Β Serving Size: 6-8Β  (9″ round about 1″ thick )

dodol-ingredients-goan-christmas-sweets-recipeIngredients:

8 tbsp of wheat / millet flour

4 tbsp of rice flour

3 cans of coconut milk

14 oz of grated coconut / regular jaggery (approx 3 1/2 coconut jaggery squares. Add more if you like it sweeter)

1/2 cup of rough chopped cashews

2 tbsp of butter (optional)

pinch of salt

dodol-ingredients-goan-christmas-sweets-recipe-millet-flourDirections:

Use a non stick pot and a wooden flat spoon if possible.

Mix the flours, 2 cans of coconut milk and salt in a pot and place on medium heat. Stir slowly till the mixtures thickens approx 15 minutes.

dodol-ingredients-goan-christmas-sweets-recipe-cooking-time

Next add jaggery, cashews and the remaining can of coconut milk. Stir slowly on low medium heat for approx 1.15 hrs till the mixtures leave the side of the pan and does not stick to the wooden ladle. If the dodol does not let oil then add butter towards the end.

Pour into a 9″ round and smooth it with the wooden spoon to form a nice round. Cool and enjoy.

dodol-ingredients-goan-christmas-sweets-recipe-rice-flour-cashewsLeave it in a cool dry place or the refrigerator for a week or two.

Check out more Goan Sweets like Bebinca, Doce de Grao and Neureos.

Wishing you and your family a very Happy Christmas!

goan-christmas-sweet-recipes-idea-coconut-bebinca-doce-de-grao-neureos

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88 Responses to “Dodol – Christmas Sweet made with Coconut Jaggery”

  1. Jueseppi B. December 19, 2014 at 6:07 pm #

    Reblogged this on MrMilitantNegroβ„’.

    • Nandini December 19, 2014 at 6:56 pm #

      Thank You Juesseppi for the reblog πŸ™‚

  2. Sue December 19, 2014 at 6:59 pm #

    How very interesting…and perfect to bring to my yoga studio’s party where there are lots of vegans!

    • Nandini December 19, 2014 at 8:13 pm #

      That will be awesome Sue πŸ™‚

  3. kamillej2014 December 19, 2014 at 7:56 pm #

    I had to look up ‘jaggery’ and was disappointed to discover its sugar. I like the moist look of this dish so much, I’m trying to think of a suitable alternative(we are sugarfree – I know we may have to add some but I was hoping not to add whole lot).
    Looks beautiful.

    • Nandini December 19, 2014 at 8:19 pm #

      If I an not mistaken Kamille, I think jaggery is unrefined raw sugar. Not sure if that is allowed in your diet. The rich dark color comes from the jaggery. I really cant think of an alternative, sorry 😦

      • kamillej2014 December 19, 2014 at 8:21 pm #

        Yes, I think it would be ruined if the ingredients changed. It just looks so lovely! Maybe I should just have a teensy bit. I wonder if the kids would like it

        • Nandini December 20, 2014 at 7:36 am #

          Maybe Kamille you can cut the recipe to 1/3 so it’s a smaller size portion. The cooking time will change as well. I do hope you give it a try πŸ™‚

  4. For The Love of Ghee December 19, 2014 at 9:42 pm #

    Nandani, this dessert looks so moist and delicious! Yum!

    • Nandini December 20, 2014 at 7:40 am #

      Thanks Much Shamim, yes it is πŸ™‚

  5. Maccabros December 20, 2014 at 2:48 am #

    O YEAH… !

  6. shedoesliving December 20, 2014 at 4:35 am #

    This looks so good. x

    • Nandini December 20, 2014 at 7:43 am #

      Zpporah, Thanks Much πŸ™‚

  7. Loretta December 20, 2014 at 6:29 am #

    Oh gosh, I’m drooling here Melissa, love dodol, I wish you lived closer. By the way, once the holidays are over, I do have the guest post that you requested prepared, so perhaps we can get together on that in the New Year. Merry Christmas to you and your loved ones.

    • Nandini December 20, 2014 at 7:46 am #

      Wishing you and your family too a Merry Christmas Loretta. That is so awesome, really looking forward to your post πŸ™‚

  8. mrsgrg December 20, 2014 at 6:25 pm #

    Oooh looks so sinisterly delicious..πŸ‘ŒπŸ‘Œhave to try it πŸ˜‹πŸ˜‹

    • Nandini December 22, 2014 at 2:24 pm #

      It is… :-). My husband finished it in 2 days.

  9. apples&cardamom December 20, 2014 at 9:34 pm #

    This looks yummy! Unfortunately I have no idea where to get jaggery in the east coast of Canada 😦 I still plan on trying your bebinka recipe this christmas!

    • Nandini December 22, 2014 at 2:37 pm #

      That is so awesome. Let me know how the Bebinca comes out. I am making mine tomorrow. If there is any Indian store close by than you may find a golden colored jaggery which you can use as well. It will give the dodol a nice gloden brown color.

  10. travelingmind2anywhere December 21, 2014 at 9:27 pm #

    My god that looks yummy!

    • Nandini December 22, 2014 at 2:20 pm #

      Thank You πŸ™‚

  11. mistermaxxx08 December 22, 2014 at 12:51 am #

    feeling that and its very divine. real eye opening and moves the visual. incredible, peace

  12. mistermaxxx08 December 22, 2014 at 12:52 am #

    Reblogged this on The misterman's take and commented:
    incredible and a great overview. that truly welcomes december and the holidays

  13. deutschtrailers December 22, 2014 at 8:50 am #

    Mmmhhhh delicious, thank you very much Nandini….πŸ’—πŸ’—πŸ’—

  14. kcg1974 December 22, 2014 at 3:50 pm #

    My sister has a gluten allergy and I know she would absolutely LOVE this! Thank you with Happy Holidays.

    • Nandini December 22, 2014 at 4:21 pm #

      Merry Christmas to you as well Kim. I hope your sister will give it a try.

      • kcg1974 December 22, 2014 at 5:09 pm #

        I’m sure she will. A great cook, she is!! πŸ™‚

  15. eatdirtcake December 22, 2014 at 3:51 pm #

    This looks really interesting. I can’t wait to play around with it.

    • Nandini December 22, 2014 at 4:23 pm #

      It is, specially since a lot of folks have not been exposed to it but it is really good and has a nice aroma of coconut.

  16. jessicahessler December 22, 2014 at 4:27 pm #

    Your blog is so interesting and inspiring. I have nominated you for the Very Inspiring Blogger Award. Thank you for being a loyal follower! To find out more about the award and your nomination visit this link to my page http://glutenfreejess.com/2014/12/22/the-very-inspiring-blogger-award/

    • Nandini December 23, 2014 at 2:20 pm #

      Thank You Jessica, I am truly humbled by your kind gesture πŸ™‚

  17. Real Living NZ December 23, 2014 at 12:22 pm #

    Thanks for sharing this is something that I will definitely try. The jaggery pictured – is it that colour because it is coconut jaggery? It makes the cake a lovely colour. Could I use palm sugar?

    • Nandini December 23, 2014 at 3:24 pm #

      Candace, in Goa we get 2 kinds of jaggery one is Coconut Jaggery which is darker and the light golden one is palm. About the color I am not sure why it is so, but I will find out. I haven’t tried out with palm sugar but I think it may work. If you do use it please let me know how it turns out for you.

  18. Spicean311 December 25, 2014 at 12:09 am #

    I have never heard of coconut jaggery. However, I will try with light brown sugar that is readily available here in US supermarkets. Hope the Dodol will come out as good as per your recipe.

    • Nandini December 27, 2014 at 9:09 am #

      Coconut Jaggery is not available here. I get mine when family visits or when I go down. Brown sugar with some molasses may do the trick in terms of color. If you do try it please let me know.

  19. afracooking December 26, 2014 at 5:12 am #

    Merry Christmas – what a fabulous looking cake!

    • Nandini December 27, 2014 at 9:06 am #

      Wishing you too a Merry Christmas Afra. Thank you so much πŸ™‚

  20. jmsabbagh December 28, 2014 at 5:18 pm #

    Beautiful creation Nandini ,the cake is so tempting and looks delicious.Blessed and happy 2015.

    • Nandini December 29, 2014 at 6:20 pm #

      Thank You Jalal. Wishing you too a very Blessed and Happy New Year.

  21. mara lee December 29, 2014 at 2:55 am #

    Yummmy! Have a very Happy New Year!

    • Nandini December 29, 2014 at 6:21 pm #

      Thank You Mara. A Very Happy New Year to you too πŸ™‚

  22. yummyinsidemytummy December 29, 2014 at 3:41 am #

    This and bebinca are my favs

    • Nandini December 29, 2014 at 6:22 pm #

      That is so awesome Riya πŸ™‚

  23. Anu Nagaraja December 29, 2014 at 8:04 am #

    love this recipe. have never used coconut jaggery. what an awesome moist delightful dish!

    • Nandini December 29, 2014 at 6:23 pm #

      Yes it is Anu πŸ™‚

  24. deutschtrailers December 29, 2014 at 8:10 am #

    I wish you a healthy happy new year Nandini….πŸ’—πŸ’—πŸ’—

    • Nandini December 29, 2014 at 6:27 pm #

      Thank You and wishing you too a very Happy and Healthy New Year.

  25. Shinta D. Lestari December 30, 2014 at 11:15 pm #

    Wow, what a coincidence. Here in Indonesia, there’s food named dodol too. It’s totally looked like dodol in your pics. So yummy…. XD

    • Nandini December 31, 2014 at 10:48 am #

      Thank You Shinta and yes it is made very similar to the Indonesian one :-). Happy New Years to you!

  26. Linda Creation January 14, 2015 at 3:41 pm #

    Wooooow so tempting

    • Nandini January 14, 2015 at 5:44 pm #

      Thanks Linda πŸ™‚

  27. amohanaprakas March 12, 2015 at 8:43 am #

    Your blog posts about food are brilliant- I’m a total foodie so thank you for the recipes, I’ll be trying them πŸ™‚

    Ash

    • Nandini March 12, 2015 at 1:06 pm #

      Thank You Ash for your kind words :-).

  28. annettejevans November 6, 2015 at 9:37 pm #

    Love the look of this dessert Nandini – I’m going to try it. A Burmese friend of mine makes something similar and I’ve always enjoyed that.
    I look forward to exploring more of your blog as your recipes look wonderful and I adore Indian food. I’m always on the lookout for different recipes and ideas πŸ™‚

    • Nandini November 7, 2015 at 8:48 am #

      Thank You so much Annette for your kind words. I am also so happy to know that you love Indian food. Have a great weekend πŸ™‚

  29. quirkywritingcorner November 13, 2015 at 6:49 pm #

    Reblogged this on quirkywritingcorner.

    • Nandini November 13, 2015 at 8:30 pm #

      Thank You so much for the re-blog πŸ™‚

  30. Cynthia Reyes November 14, 2015 at 8:00 am #

    I bet that is delicious. I like the use of the coconut in it. Can you find a way to send some to me virtually? (big smile)

    • Nandini November 14, 2015 at 9:28 am #

      Oh Cynthia, how I wish I could. Teleporting is the next technology that Elon Musk is working on so hopefully soon my friend πŸ™‚ Have a lovely weekend!

  31. Marcella Rousseau November 24, 2015 at 8:16 am #

    Very interesting! Nice photos too!

    • Nandini November 25, 2015 at 3:35 pm #

      Thank You Marcella so much and it is gluten-free πŸ™‚

  32. Still a Runner December 6, 2015 at 10:04 pm #

    Looks so rich and beautiful. Yum. Thanks for stopping by my blog.

    • Nandini December 7, 2015 at 11:48 am #

      You are very welcome Mary Lou and Thank You πŸ™‚

  33. elmdriveimages December 17, 2015 at 3:40 am #

    Yummy!

    • Nandini December 17, 2015 at 11:40 am #

      Thanks Dan πŸ™‚

  34. Ms.Di January 1, 2016 at 11:58 am #

    I have never been to Goa, even though it’s been on my bucket list for sometime. Have tried vindaloo and Goan sausages, and I’m curious to try more Goan cuisine. Dodol fairly resembles a Dulce de Leche in preparation I think. Jaggery + coconut milk = awesomeness !
    https://msdiandheroven.wordpress.com

    • Nandini January 4, 2016 at 11:39 am #

      Thank you Ms Di. Dodol is almost close but it does use some wheat or red millet flour as the thickener.

  35. elmdriveimages January 9, 2016 at 3:15 pm #

    Nandini: Thanks for rhe like on Elm Drive Images about my, Dan De Ment Fine Art, site on Pixels.com

    • Nandini January 11, 2016 at 3:24 pm #

      You are very welcome Dan and Wishing you a Happy New Years!

  36. swapnakarthik May 1, 2016 at 1:34 am #

    This looks great! Very interesting post!

    • Nandini May 3, 2016 at 12:03 pm #

      Thank You so much Swapna πŸ™‚

  37. Laura P. Schulman, MD, MA May 27, 2016 at 8:26 pm #

    Yum yum yum yum yum yum yum…..

  38. Marjorie Ann December 16, 2016 at 7:39 am #

    This sounds amazingly delicious!

    • Nandini December 16, 2016 at 4:08 pm #

      Thank You so much Marjorie πŸ™‚

  39. chubbysmom January 3, 2017 at 10:01 pm #

    Thanks for stopping by. Your blog is really mouth watering. Please keep those recipes coming!!!

    • Nandini January 6, 2017 at 7:51 pm #

      Thank you so much πŸ™‚

  40. chubbysmom January 3, 2017 at 10:02 pm #

    Reblogged this on 3 Mammals and commented:
    Found this blog with amazing yummy recipes with an exotic flavour. Sharing is caring πŸ˜ƒ

    • Nandini January 6, 2017 at 7:51 pm #

      Thank You so much for the re-blog πŸ™‚ Happy New Years!

  41. foodies2cents January 18, 2017 at 6:21 pm #

    Yum!!

Trackbacks/Pingbacks

  1. Sprouted Moong Dal | Goan Imports - May 1, 2015

    […] It is made by steaming the moong beans and then mixing it with fresh grated coconut, cardamom and Goan coconut jaggery( I get mine imported from […]

  2. Experience Goa just like the locals | Goan Imports - June 26, 2015

    […] and the freshest local seafood. Sweets like Bebinca made with coconut milk and eggs and flour, Dodol made with jaggery (raw sugar),coconut milk and wheat flour and Doce de Grao made from fresh grated […]

  3. Jujubes – Goan’s Turkish Delight Recipe | Goan Imports - December 16, 2016

    […] has the following sweets neureos, kulkus, carambolas, bebinca, dodol, doce, marzipan made with cashews, plum cake, bolinhas, jujubes and a few more. You can click on […]

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