Goan Dodol is a standard candy from Goa made with coconut milk, rice flour, and jaggery. This fudge like dessert has a sticky, chewy texture and refined caramel taste. It’s usually ready throughout festivals and particular events, reduce into small items and served as a deal with.
Goan Dodol is a type of sweets that reminds you why persistence issues within the kitchen. This conventional Goan dessert combines rice flour, coconut milk, and jaggery right into a wealthy, chewy confection that takes some stirring however rewards you with deep, caramel like taste. The method is straightforward however requires your consideration because the combination thickens and makes.
You’ll know it’s prepared when the dodol pulls away from the pan and releases its coconut oil. The nuts add a satisfying crunch to every chunk. It retains nicely for a number of days, which makes it helpful for gifting or having fun with slowly over time.
In regards to the Recipe
This recipe brings collectively only a handful of elements to create one thing genuinely particular. The mix of thick and skinny coconut milk provides the dodol its attribute richness with out changing into too heavy. Jaggery lends a heat, molasses like sweetness that white sugar merely can not match. The feel falls someplace between fudge and toffee, tender sufficient to chunk however agency sufficient to carry its form.
As a result of the ingredient record is brief, every part actually shines by way of. It’s a great strategy to expertise conventional Goan flavors at dwelling, and the recipe scales simply if you wish to make a bigger batch for holidays or gatherings.
Why you’ll love this recipe
The great thing about Goan Dodol lies in the way it balances sweetness with the pure richness of coconut. In contrast to overly sugary treats, this dessert has a mellow, caramel depth that comes from slowly cooking the jaggery. The feel is splendidly chewy with out sticking to your enamel, and the chopped almonds or cashews present little bursts of crunch.
I prefer to stir mine over medium warmth as a result of it provides me higher management because the combination thickens. The recipe does ask for steady stirring, however the course of turns into virtually meditative as soon as you agree into it. You may see and odor the transformation because the dodol darkens and releases its aroma, which makes the hassle really feel worthwhile.
Cooking Ideas
Maintain your warmth at medium to stop the underside from scorching, and use a heavy bottomed pan when you’ve got one. Stir repeatedly as soon as the combination begins to thicken as a result of it may well stick rapidly. Add the jaggery in two levels because the recipe suggests, which helps it dissolve evenly and prevents clumping. In case your combination appears too thick, you may add a tablespoon of skinny coconut milk to loosen it barely.
Look ahead to the second when oil rises to the floor and the dodol pulls cleanly from the edges. That’s your sign to take away it from the warmth. Grease your dish evenly earlier than pouring so the cooled dodol lifts out simply.
Serving and Storing Strategies
This recipe yields about 15 to twenty small items, relying on how you narrow them. Prep and cook dinner time collectively take roughly 45 minutes, with most of that spent stirring. Serve the dodol at room temperature, both as a standalone candy or alongside sturdy espresso or tea. Retailer the items in an hermetic container at room temperature for as much as every week, or refrigerate for barely longer storage.
As a result of the feel corporations up when cool, you would possibly wish to let refrigerated items sit at room temperature for a couple of minutes earlier than serving. The dodol additionally makes a considerate present when wrapped in parchment or packed in small tins.
Related Recipes
- Coconut Barfi
- Mysore Pak
- Bebinca
- Karanji
- Nankhatai
Goan Dodol
Goan Dodol is a standard candy from Goa made with coconut milk,rice flour,and jaggery. This fudge like dessert has a sticky,chewy texture and refined caramel taste. It’s usually ready throughout festivals and particular events,reduce into small items and served as a deal with.
Elements
- Coconut Milk (1/2 cup thick+1/2 cup skinny)
- 60 to 75gmsRice Flour
- 115gmsJaggery
- 30gmsAlmonds or Cashews (blanched,chopped)
- Salt as per style
Directions
Combine the rice flour with skinny coconut milk.
Switch to a pan,add salt and produce to a boil.
Add half the jaggery and proceed to boil.
Maintain stirring.
As quickly it begins to thicken,add the remaining jaggery and proceed to stir.
Now add the thick coconut milk and proceed to boil.
Proceed to stir and add the almonds.
When it begins to go away the edges of the pan and oil rises to the highest,take away and pour right into a flat dish.
Unfold evenly and funky.
Minimize into desired shapes and serve.
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Often Requested Questions
Can I exploit brown sugar as a substitute of jaggery?
Sure,you may substitute brown sugar if jaggery is tough to search out. Nonetheless,jaggery provides a deeper,extra advanced taste with hints of molasses. If utilizing brown sugar,the dodol will nonetheless prove nicely however style a bit totally different.
Why does my dodol follow the pan?
Sticking often occurs when the warmth is simply too excessive or stirring just isn’t frequent sufficient. Maintain the flame at medium and stir repeatedly as soon as the combination begins to thicken. A heavy bottomed pan additionally helps distribute warmth extra evenly.
How do I do know when the dodol is prepared?
The dodol is finished when it pulls away cleanly from the edges of the pan and also you see a skinny layer of oil rising to the floor. It ought to maintain collectively whenever you scrape the spoon by way of it and never move again instantly.
Can I make this with out nuts?
For sure. The nuts add texture however usually are not important to the recipe. Merely depart them out in the event you choose or when you’ve got a nut allergy. The dodol will nonetheless have its attribute chewy texture and wealthy taste.
How skinny ought to the coconut milk be?
Skinny coconut milkis what you get whenever you add water to grated coconut and squeeze it a second time,or whenever you dilute canned coconut milk with equal components water. Thick coconut milkis the primary press or undiluted canned milk. If utilizing canned,reserve half as is and dilute the opposite half.
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