Dodol – Christmas Sweet made with Coconut Jaggery

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.

In 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.

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

The 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.

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

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

Ingredients:

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

Directions:

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.

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.

Leave 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!