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Dodol

'Dodol' is a very popular Goan sweet which is soft, sweet and has a texture like pudding. It just melts in your mouth. Goans make this sweet specially during the Christmas Season! It makes use of simple ingredients, main ingredients being coconut milk and Goan palm jaggery. but the entire process is a bit tedious due to the continuous stirring that is required. You get this classic dessert ready in packets sold across in Goan markets and stores throughout the year.
  • Passive
    12 Hours
  • Prep
    15 minutes
  • Cook
    1.5 Hours
  • Servings
    30 People

Ingredients

  • 250 grams Rice flour (add sufficient water and make thick paste, see notes below)
  • 400 grams Goan Palm jaggery
  • 2 cans Coconut Milk (I used 400 ml of each can)
  • 200 grams Cashwenuts (broken into pieces)
  • 1/2 tsp Salt (or as per taste)

Instructions

  • 1 In a bowl, add about 2 cups warm water. Cut jaggery into pieces and soak in the warm water till dissolved.
  • 2 In another bowl, add 2 cups water (room temperature) and stir in the rice flour till it forms a paste.
  • 3 Strain the jaggery into the flour paste. Mix well.
  • 4 Add coconut milk to a vessel and bring it to a boil.
  • 5 Mix the rice flour and jaggery mixture. . Keep on stirring on a medium low flame till it thickens
  • 6 When it changes color , add cashews at this stage along with salt.
  • 7 Keep stirring till it starts to leave sides of vessel and quiet a thick mixture. Adjust salt as per taste.
  • 8 Pour the dodol mixture into a greased plate or an aluminum foil container. (i used 2 loaf pan sized aluminum containers). Let it cool and set overnight.
  • 9 Unmold it.
  • 10 Cut into pieces and serve.
  • 11 Enjoy!!!

Recipe Notes

  1. I used ready made rice flour that's available in stores.
  2. Or you can soak some rice for 6-8 hours and grind to a very fine paste and use it.
  3. Do not substitute any other flour instead of rice flour.
  4. Dodol will stay fresh about 4 days at room temperature and about 2 weeks in the refrigerator.

 

50 Comments

  1. Xanti
    Thank you for posting recipes.
    I’m finding g it difficult to get it on email after reading.
    Could u kindly mail it to my email I’d.
    My wife would like to make
    Doce
    Von
    Regards
    Zozden

    1. Hi Zozden,

      are you not been able to open the links to these recipes you meant ? Please do let me know , will get back to you on this 🙂

  2. This is our family all time FAVOURITE. Thank you for sharing the recipe.

    1. Hi Sharon
      Good to hear that .
      Do try out this recipe and share your feedback 😊

    2. Cannot get goa Jaggery in a
      Oz. Wat to use instead?

      1. hi Sharon, im sorry I don’t have a substitute for that.

  3. Hi Xanti,
    Is it ok if I use Ragi flour instead of rice flour for the dodol? Is the proportion the same? And do all other instructions remain the same? I plan to make it for Christmas.
    Thanks in advance

    1. Hi Julie

      yes, you can use ragi flour…same proportion and method…

      1. Thanks a ton. Merry Christmas to you and your family and may you continue to do the good work of sharing your recipes!!

        1. Thanks so much for your wishes and wish you and your family as well 🙂

  4. Hey Xanti, thanks for posting this recipe. I am planning to try out your Dodol recipe this Christmas. I would just like to know when u say rice flour, which rice are u referring to? Can we use ready made rice flour or we need to make that at home?
    TIA

    1. Hi Chrisan

      It readymade rice flour that I have used here 🙂

  5. I want to make it can we use any other jaggery instead of Palm.

    1. Hi vivienne
      If palm jaggery is not available to you , try the Kerala black colored jaggery available at the Indian stores (if you don’t live in India ) .

  6. Hi Xanti.. In which vessel do we have to make dodol… Approx how much time it take.. Can i make in cooker.

    1. Hi Sylvia
      any non stick vessel is easier. or use any aluminum vessel. Not cooker.

  7. Hi Xanti, thanx a lot for ur goan dodol recipe. I definitely try ur recipe for this Christmas. May u continue doing ur job of posting n sharing ur recipes n god bless u n ur fly.

    1. Thank you Effie for your appreciation. Means a lot to me 😊so share your feedback whenever you try my recipes 😊

  8. Xanti thanks for the recipe. Tried it first time and it has turned out so tasty.
    Thank you 🙂

  9. Hi xanti

    As always ur receipes are awsum.need yo know if a non stick would b okay to use.n is it okay yo be done on gas.

    1. Yes non stick works perfectly fine

  10. When u say rice flour its d suroi one rite?if i wanna nake powder at home the how much would i need yo take.thnks

    1. Yes joselyn , or use any readymade rice flour

  11. Thanks for your recipes Xanti!

    1. Your most welcome Glenda 😀

  12. Hi!
    Would you give the quantities in cups and oz. Thank you!

    1. Hi Brenda
      Please check online converters to convert the required ingredients.

  13. Hi Xanti, how long did it take you to make it. Thanks, Cheryl

    1. Hi Cheryl
      Depends on the fire flame that you keep on (medium or very low )
      Just make sure it’s ready when. It starts to leave the sides of the pan

  14. Hello Xanti. I miss eating Dodol at my friends house back in Goa during Christmas celebrations. Was wondering as to where I can get palm jaggery in the US. Look forward to hear from you.

    Thanks and advance Merry Christmas wishes to you and your family.

    1. Hi anupama
      We don’t get GOAN Palm Jaggery here in the US.
      I carry palm Jaggery from goa

  15. Hi Xanti.. Tried this and it turned out excellent.
    Thank you very much.

  16. Hello Xanti.. hope u r well. I have a quick question for you. I made Doldol for Christmas but it did not turn out firm. The colour too was light and not black as I see in the pictures. I used palm Goa jaggery.. don’t know if it was fake.. however would appreciate if you could guide as to how to get it nice and black.
    I also tried your Pao (kaatre) and it turned out awesome. The recipe for the Doldol was not yours. However will try your recipe as I have some jaggery left. Thanks for your help and GB

    1. Hi Stella
      Use GOAN palm Jaggery only to get a dark color .
      Thanks for trying the Pao recipe

  17. Hi Xanti,
    Which rice flour should be used to make dodol. Thanks

    1. Any rice flour that you would get in shops

  18. How many whole coconuts will I have to use instead of the coconut milk. Thanks

    1. I have used directly from cans …
      Depends on size of coconuts … exactly coconut milk measure and check

  19. Did you use regular white rice flour from store?

  20. Hi Xanti….love tryin out recipes by u! Have always been a success ! Please do continue the good work. Jus a lil doubt here. If I want to extract coconut milk at home, how many cups would I need then?

    1. Hi
      Thanks for sharing your feedback.
      As per recipe it’s 800 ml
      Check online converter for cups measure .

  21. Thanks for sharing your recepie. Unfortunately there’s no way I could get Goa jaggery. Yes I’d bought some here when I went last year to India. Too bad. I would love to have tried making it.

    1. Your most welcome

  22. Hello Xanti, is there any ghee or oil that needs to be added to the mixture?
    Thank you in advance

    1. Hi
      Please follow the recipe , all ingredients required are mentioned

  23. When I made this in 2019, it was the best recipe that I’d tried & I do remember waiting almost an hour later for that satisfying plop-plop, denoting that the dodol was close to being ready…
    Couldn’t wait for it to set & had to serve a teaspoon or two or four from the pan in a bowl – almost singed my mouth but wow! What a delish taste…
    When it was set, it was a big hit especially with non Goan friends- thanks very much for all yr easy to follow recipes –
    In advance, wishing you , Alton and your family a Happy & Blessed Christmas Season xoxo

  24. Thank you so much for the recipe. This tastes authentic!❣️

    1. Queency, Thanks for your feedback.

  25. Hi Xanti, 250 gms rice flour is how many tablespoons

    1. Hi Suzan, sorry I don’t know as I use a kitchen scaled to weigh.

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