Dodol
Dodol
Coconut : 2 big (4 cups grated)
Rice flour : 1/2 cup
Palm Jaggery : 200 gms
Cashew nuts : 2 tblsp
Raisins : 2 tblsp
Melon seeds : 2 tblsp
Procedure:
Grind coconut in 3 - 4 batches using the second extract of the previous batch to grind the next batch and extract the juice. Keep the thick milk separate.
Reserve some thin milk to make the rice paste and heat the remaining thin milk in a heavy bottom saucepan. Add chopped jaggery and let it dissolve completely; then pass it through a strainer to discard the impurities.
Mix the rice flour to the reserved thin milk and make a thick paste.
Add the rice paste to the strained coconut milk and jaggery mixture; and cook on a medium to high flame till it thickens and keep scrapping the edges of the pan in between. (Take care while the mixture bubbles and start to splatter out.)
Finally add the thick milk - first extract of the coconut and keep stirring until it becomes thick once again.
Pour the mixture into hollow steel plates and smoothen the surface with some ghee. Store it in a cool and dry place under a net basket to avoid mould.
Cut and serve
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