Time taken: 2 hours
Makes 20 pieces
Ingredients:
Coconut – 2 cup, freshly scraped
Roasted rice flour – 2 cup
Jaggery – 2 cup, grated
Crushed cardamom – 1 tbsp
Cashewnuts – ¼ cup, chopped
Method:
Blend freshly scraped coconut with 10 cups of water and make coconut milk.
Mix all ingredients in a large pot and keep stirring continuously over a medium heat for around 1 hour. Do not allow mixture to burn.
Once it starts thickening and the oil starts separating. Separate the dodol from the oil and transfer to a tray and allow to cool for at least ½ hour. The separated coconut oil can be reused for cooking.
Store in an air-tight container and slice and serve, when required. The regular ‘dodol’ can be stored for at least 2 weeks.
