Dodol is a toffee-like sweet made with sugar palm or jaggery which is extremely popular in the south-east Asian countries. The sweet which has a thick and sticky consistency, is usually served during festivals. It shares its chewy texture with Kerala halwa but you'll have to try one to find out the difference. Try out this unique recipe of dodol.
Ingredients
10 gms raw cardamom
250 ml thick coconut milk
250 gms jaggery (melted and passed through a sieve)
25 gms corn flour
125 gms rice flour
Preparation
Scoop out the seeds from the cardamom pods, and grind it into fine powder
In a wok, add the thick coconut milk, melted jaggery, corn flour and rice flour
On a medium flame, stir continuously until the mixture begins to boil
After 15 minutes, when the mixture thicken up, add the cardamom powder
Keep stirring until the sweet mixture separates from the sides
After around 40 minutes, oil would separate from the coconut milk
Now start stirring from the sides to the centre
After 50 minutes, drain out the oil that separates from the coconut. It would be better to seek someone else€™s help to drain the oil out of the wok.
Continue stirring from the sides to the inside
Keep stirring for 10-15 minutes more and drain as much oil as possible
Spread this sweet mixture on a tray with flat surface and allow it cool
When the dodol cools down cut into desired shapes.
