Dodol - A delicious Goan sweet

Recipe by
Total Time:
12-24 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 cup - raw rice (soorai orovu / pachari)
  • 1 cup / 200 ml - medium thick coconut milk (or dilute 25 g Maggi instant coconut milk powder with 1 cup / 200 ml water)
  • 5 - 6 tbsp - melted and sieved jaggery (or to taste)
  • 1 tbsp - chopped cashew nuts (optional)
  • 1 - steel thali of 7 inches in diameter
  • 1 tsp - ghee / oil

How to Make Dodol - A delicious Goan sweet

  • Wash and soak raw rice in 2 cups of water for 6 hours or overnight.
  • Drain out water and make a thick paste in a mixer.
  • Sprinkle very little water (2 - 3 tbsp water) when making the paste.
  • Transfer rice paste in another container.
  • Heat a wide kadai or pan on medium heat.
  • Gently pour coconut milk.
  • Add rice paste slowly and gently mix with coconut milk.
  • Add 2 - 3 tbsp rice paste at a time. Then it won't form lumps.
  • Stir well continuously for 12 - 15 minutes until rice paste well combined with coconut milk / like a soft porridge.
  • At this stage, add 5 - 6 tbsp jaggery and chopped cashew nuts. Stir well on a low heat for another 10 minutes until it leaves from the sides of the pan and slightly thickens/jaggery is well combined with other ingredients/fragrant.
  • Switch off the heat.
  • Grease a steel thali with 1/2 tsp oil or ghee.
  • Pour the mixture on a greased thali and sprinkle remaining 1/2 tsp ghee over it and spread it evenly with a flat spatula.
  • Keep aside to cool for half an hour and later cut it into desired shape and size.
  • Recipe Courtesy: Niya's World