'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


  • 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)


  • 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.

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