Back home, we prepare dodol for any functions and celebrations. It is one of our favourite sweets. It’s believed that Malays introduced dodol to Sri Lanka during the Portuguese era. It remains as the most popular sweet in South-East Asia, Goa & Sri Lanka and every region has it’s own variant of this sweet. We normally prepare dodol with Palm Jaggery, Rice Flour, and Coconut Milk. The pilgrim city, Katharagama or Kathirgamam in Sri Lanka is a major dodol market in Sri Lanka.
2018 was a wonderful year. I travelled a lot & contacted with many new faces in social media and real life. I joined at my new job. I did explore more about my favourite topics and Carnatic music. I tried most of the regional recipes of India and Sri Lanka. Also, I ate a lot and exercised a little. Now its time to take care of health, because health is the prime wealth for anyone. Stepping into 2019 with lots of new hopes, wishes and positive thoughts. Thanks for all your support.
May the New Year give you the strength to face the challenges of life, courage to adjust the sail so as to take every situation in your stride. Wishing you all a Happy New Year and have a great year ahead!
- Thick Coconut Milk - 500 ml
- Powdered Jaggery - 250 gm
- Rice Flour - 75 gm
- Cardamom - 05 Nos
- Cashew Nuts - 15 Nos
- Roasted Semolina - 02 tablespoons
- In a blender add coconut milk, jaggery & rice flour and blend it until the jaggery powder dissolves completely.
- Strain the mixture to remove the dust and lumps.
- Place a large pan on low flame and cook the mixture by stirring it continuously.
- When it starts becoming thick, crush the cardamom & chop the cashew nuts into small pieces and add it to the dodol. Stir it to mix it well.
- When the oil begins to separate, sprinkle roasted semolina on it and stir it.
- Reduce the flame and stir it until it becomes dark and glossy. Grease a tray with little coconut oil and pour dodol to it.
- Level it with an oil sheet or banana leaf. Let it cool overnight and slice it into boxes the next morning.
- Serve dodol with hot milk tea or as dessert after a meal.
Use a heavy bottomed pan for making dodol. Keep stirring until the moisture goes off completely. Otherwise, it will start burning at the bottom. Slice it the next morning, once it is set.