Atol is a tea time Goan sweet that's made with rice and chana dal cooked in Goan palm jaggery and coconut milk along with turmeric leaf.
  • Passive
    3 Hours
  • Prep
    10 minutes
  • Cook
    35-40 minutes
  • Servings
    8 People


  • 1/2 cup Parboiled Rice (Ukkde Rice)
  • 1/3 cup Chana dal (Split Gram)
  • Salt (as required)
  • 1 1/2 cup Coconut Milk (thick)
  • 5-6 small Goan Palm jaggery pyramids (about 1/2 cup-3/4 cup, See recipe notes below.)
  • 1 medium sized Turmeric leaf (Cut into 4-5 pieces,or use 1 tsp cardamom powder)


  • 1 Soak rice and dal for at least 2-3 hours.
  • 2 Drain the water.
  • 3 Boil dal with 1/4 tsp salt till done. Drain water and keep aside.
  • 4 Boil rice with 1/4 tsp salt till done. Drain water and keep aside.
  • 5 Cut jaggery into pieces. Keep aside.
  • 6 In a vessel , add the boiled rice and dal. Mix well.
  • 7 Add the coconut milk, jaggery and turmeric leaf pieces. Keep on fire.
  • 8 After 8- 10 minutes it looks like this.
  • 9 After 20 minutes it looks like this, keep stirring at this stage when it starts getting thicker..
  • 10 After 25 minutes, all the mixture comes together as one whole thick mixture. That's when you know that atol is ready to be plated.
  • 11 Pour the atol mixture in a plate.
  • 12 Level it using a spoon or spatula. Allow it to cool completely. (About an hour or more)
  • 13 Atol is now ready to be set.
  • 14 It will darken in color as it sets. (As I have used only Goan palm jaggery, see recipe notes below).
  • 15 Cut and serve.(You will notice the top of the atol gets darker color then the inside of it). See recipe notes below.
  • 16 Enjoy at tea time !!!

Recipe Notes

  1. Use 1/2 cup to 3/4 cup jaggery as per your taste for sweetness.
  2. You can use a mixture of palm jaggery and cane jaggery for a lighter brown color for your atol.
  3. Use cardamom powder if turmeric leaf isn't available.

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