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Guide for Making a Perfect Dodol, A Goan Dessert Recipe

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Goa, land of Sun, Sand & Surf is also famous for its delectable cuisines. Few famous desserts are Bebinca, Dodol, Bollinhas, and Patoleo.

Goa's Traditional Snack and Dessert: Dodol

A Dodol variety of Indonesia - Dodol Musu

A Dodol variety of Indonesia - Dodol Musu

Dodol: A Unique and Distinct Dessert of Goa

Dodol is a traditional Goan dessert with a jelly-like thick texture and sweet aftertaste. It would be wrong to declare it a Goan dish since it was derived from the Portuguese cuisine.

But Goans propagated it further by introducing different variations and ingredients.

It is not only famous in Goa, but in all Portuguese colonies like Macau, East Africa, Brazil, Angola, Zanzibar, Tanzania, etc. Even Philipines, Indonesia, Sri Lanka have their own versions of this dessert.

It has a sweet flavor of brown pyramid jaggery and creamy white milk, which are the main ingredients.

It is sticky & thick in composition and very delicious to taste. Due to the creamy. layers, you get a melt-in-the-mouth feeling while eating it.

The brown color is imparted to the dish due to the jaggery. You can use any of these ingredients while cooking - demerara brown sugar, normal brown sugar, black jaggery, palm jaggery, or brown jaggery.

People normally use jaggery while cooking, which gives the dish an authentic flavor.

Although prepared during X'Mas time, it is also available during feasts, festivities, and special occasions like Birthdays, Anniversaries, Pre-wedding ceremonies, etc.

Christmas in Goa is incomplete without preparing this healthy dessert.

Dodol is widely available in local sweet marts, retail shops, supermarkets, and many other hole-in-the-wall type shops.

Ingredients:

  • 250gms rice flour, Add water to make a thick paste. Can also use black or red rice paste instead of white rice.
  • 400gms palm jagerry, Can also use brown/black jagerry
  • 2 cans coconut milk, 400ml each
  • 200gms cashew nuts, Broken
  • 1/2 teaspoon salt, As per taste
  • 10gms cardamon, Optional

Cook Time: Total Time of Assembling, Mixing, Cooking & Serving

Prep timeCook timeReady inYields

10 hours 15 min

1 hour 30 min

11 hours 45 min

30 people

Instructions:

  1. In a big bowl, add 2 cups lukewarm or warm water. Break the jaggery in small pieces and dissolve it in the water.
  2. In another bowl, add 2 cups of warm water(room temperature) and add the rice paste into it. Stir to make a thick paste.
  3. Use a strainer and strain the jaggery from the 1st bowl to the 2nd bowl (which includes rice paste). Mix the result.
  4. Add the coconut milk in another vessel and keep it to boil.
  5. Mix the result of jaggery and rice paste in this vessel and keep it to boil again. Stir it on medium-low flame till it thickens.
  6. It should change color (dark brown at this stage). Add the crushed cashews and salt now.
  7. Stir continuously till it leaves the edge/side of the vessels, and thickens considerably. Add salt as per taste.
  8. Pour the result into an aluminum container or aluminum foil(loaf bread type container). Cool it and keep overnight.
  9. Uncover and release from the container. Cut it vertically and serve.
  10. Enjoy and Relish the taste of Goa!

Pointers to keep in mind when preparing Dodol:

1) The rice batter consistency is important when making this dish. Too thin or too thick can alter the final result. Make sure it is set at a correct texture and smoothness.

2) Traditionally, rice flour is used and always preferred. But at times, wheat flour is mixed. This can change the final taste of the product.

3) Red or black rice paste is used in some regional or community recipes. Anglo Indians have their own variety of Black Dodol. Depends on your preference and taste.

4) You have to stir the dish continuously to avoid sticking to the bottom and side edges of the vessel. A good bicep bulging exercise :)

5) It takes a long duration to prepare this dish. So patience is the key here.

6) Extreme precision and calculation are needed when cooking Dodol. An experienced cook will know exactly how much ingredients to include in the dish, without compromising on the quality and taste.

7) Some cooks or home chefs also include 1 tsp green cardamom powder when stirring to give the dish some extra flavor.

8) Dodol is averse to moisture, so intense stirring is required to allow maximum evaporation.

9) Soaking the rice for 6-8 hrs and grinding it to make a paste, is also followed by some home chefs.

10) Some cooks make use of ready-made rice paste, which is also fine.

11) Dodol stays fresh for 4-5 days at room temperature and 15 days in the refrigerator.

12) Make use of non-stick pans for cooking so that the ingredients don't stick. This will save some time for stirring.

13) People also make use of Nachni/Ragi/Millet paste for making this dish.

14) Including cardamom, cashew nuts or almonds are optional.

15) Insert the knife in hot water, dry, and cut the Dodol. This will ensure perfect cuts.

16) Moisture is often attracted to coconut-based sweets. So make sure to keep the product refrigerated in airtight containers, plastics, or foils.

17) Temperature alterations and moisture issues can change the texture, taste, and flavor of many sweet dishes. It is better to eat at regular intervals or at tea time breaks.


Some Delicious Dodol Varieties:

Every country has its own versions of Dodol. I am giving two of the most important Dodol varieties, which are popular and lip-smacking.

  • Kalu Dodol: A Sri Lankan confectionery, which is dark and sticky consisting mainly of Kithul jaggery(extracted from the sap of the toddy palm), rice flour, and thick coconut milk.

The Hambanthota area is popular for the production of this dish. Kalu Dodol is famous in both Sinhala & Tamil communities.

  • Black Rice Halwa - A Kerala specialty. A deliciously sweet dessert, and a gift from the Arabs to the Malabari kitchen. This type of Dodol is made using white sugar, different from the Goan variety, which uses brown sugar/brown jaggery. This dish is similar to Dhol Dhol, an Anglo Indian version.

The main ingredients used are Black Rice(Burmese Puttu Rice) powder, cashew nuts or almonds, clarified butter or ghee & thin coconut milk(can also use thick coconut milk).

The preparation demands many hands to stir the dish and is therefore time-consuming.

Some Extra References to Dodol Recipes:

Come, take a Slice of Goa with you !

Dodol is an authentic and luscious Goan dessert, that will tantalize your taste buds for sure.

The beauty of this dish lies in the crushed cashews, which adds crunch to this otherwise sticky treat. And the liberal coconut shavings also deliver extra punch and vitality to this dish.

In spite of being a healthy, flavourful treat, Dodol is high in calories. It is better to have it in moderation due to high sugar content.

The sweets prepared in Goa are unique compared to other states, due to the usage of jaggery instead of sugar. This gives a flavorful and sublime kick to the palate.

Goa is not only about Dodol, but many other signature sweets ranging from Patoleo, Bebinca(the hot favorite during special occasions), Bolinhas, Pinanca, Doce, and many others.

Bakeries are now experimenting with contemporary sweets and luring the urban Goans with Gingerbread man, Marshmallows, chocolates, cookies, pudding, etc.

Nowadays, Dodol is available in a variety of flavors such as Strawberry, Vanilla, Rasberry, Guava, Durian, and others.

In addition to this list, you have another variant called 'Dodol Garut' which combines Chocolate and Dodol. It is also termed as 'Chocodot' or 'Chocolate Dodol' and is taken as Souvenirs.

Nowadays, sweet making has become a viable and lucrative business opportunity for many households in Goa, and everyone wants a share of the pie.

If you are a wannabe chef, then you should definitely put your culinary skills to test by preparing this amazing, heavenly dessert.

So, what are you waiting for? Sling your apron and start preparing.

Rate this Dish

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Danny

Comments

Sp Greaney from Ireland on October 24, 2020:

It looks like chocolate bars in the photo. It came out great. It would be interesting to try making it. I don't know if I have the skill though.

Kalpana Iyer from India on October 15, 2020:

I remember having my first Goan dessert (bebinca) at a work place. A colleague brought it for me and I was hooked. I took the whole container home and made my family try it too. Dodol looks yum. I hope I get to taste it soon, maybe next time I am in Goa.

Danny (author) from India on September 01, 2020:

Thanks for your comments Amy.

Amy on September 01, 2020:

This sounds delicious. I would love to try this perfect recipe. Thanks for sharing this recipe.

Danny (author) from India on July 28, 2020:

Welcome, Liza. Yes, it's famous in all Portuguese colonies including Goa. Thanks for commenting Liza.

Do prepare it. It tastes heavenly.

Liza from USA on July 28, 2020:

Oh gosh, I just came across your article on Dodol. It was one of my favorite things for Hari Raya festival in Malaysia. Dodol is very famous in Malaysia, Indonesia, Singapore, Brunei. However, I didn't realize dodol is famous in other countries as well. Thank you for sharing the article, Danny.

Danny (author) from India on July 19, 2020:

Yes, Peachy. Durian is also a good flavor.

peachy from Home Sweet Home on July 19, 2020:

oh yes, I love dodol very much especially the durian flavor. Very popular in Malaysia

Danny (author) from India on July 19, 2020:

Welcome Pamela, Hope you try it.

Pamela Oglesby from Sunny Florida on July 19, 2020:

This looks so delicious! This is truly a mouth watering desert. Thanks for sharing the recipe, Danny.

Danny (author) from India on July 18, 2020:

hahaha, Yes Louise, it's mouth-watering

Louise Powles from Norfolk, England on July 18, 2020:

That looks sooo good. My mouth is watering now.

Danny (author) from India on July 18, 2020:

Yes Ankita, it's a famous dessert of Goa. But you will require some good hands for stirring the pot. It's back-breaking. But the hard worth is worth it, once you taste the confection.

Ankita B on July 18, 2020:

This indeed looks delicious. I will have to try it someday.