Dodol

Ingredients

Instructions

1. 1

   Lightly grease a small loaf tin or 15 cm square container with the coconut oil, then line the base and two sides with a strip of baking paper for easy lifting. Keep the tin close to the stove because the cooked dodol needs to be transferred while still hot.

2. 2

   In a bowl, whisk the rice flour with 100 ml of the coconut milk until completely smooth, with no lumps. Stirring the flour into a smaller portion first prevents clumping later.

3. 3

   Put the remaining 200 ml coconut milk, the chopped kithul jaggery, dark brown sugar, and salt into a wide heavy pan. Cook over low heat, stirring, until the jaggery fully dissolves and the mixture looks smooth. Do not let it boil hard at this stage or the sugars may catch around the edges.

4. 4

   Whisk the rice flour slurry again, then pour it into the pan in a thin stream, stirring constantly. Add the chopped cashews. Increase to low-medium heat and cook, stirring continuously with a flat wooden spoon or heatproof spatula, scraping the base and corners so nothing sticks.

5. 5

   Continue cooking and stirring for 25-30 minutes until the mixture becomes very thick, glossy, and starts leaving the sides of the pan in one mass. A spoon dragged across the base should leave a trail for 1-2 seconds before closing. This concentrated, stretchy stage is what gives dodol its characteristic chewy texture.

6. 6

   Immediately scrape the hot dodol into the prepared tin. Wet the back of a spoon or lightly oil your spatula and press the surface level. Let it rest at room temperature for 15 minutes until just firm enough to cut but still tender.

7. 7

   Lift out the dodol, cut into small diamonds or squares, and serve. For the cleanest slices, lightly oil the knife between cuts.

Nutrition per serving

Notes

• •Use the widest heavy pan you have; greater surface area speeds evaporation and helps keep the recipe within 60 minutes.
• •Traditional dodol is often stirred much longer in larger batches; this small batch is designed for 2 servings and a realistic home-cooking timeline.
• •Kithul jaggery gives the most authentic flavor, but palm jaggery can be used if needed.
• •Store airtight at cool room temperature for 1 day or refrigerate for up to 4 days; bring to room temperature before serving for the best chewy texture.

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