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Dodol, a popular sweet of Goa has a beautiful dark chocolate colour and a floral aroma. Dodol halwa that is found in most homes and stores in Goa is made using Goan palm jaggery that gives it that rich beautiful colour.
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Dodol is a sweet, jelly-like halwa that is made not only in Goa, but even far of countries like Indonesia and the Philippines where it is relished with as much fervour as it is in India.
- Coconut milk (nariyal ka dudh) (2 cups)
- Wheat flour (atta) (3/4 cup)
- Rice flour (chawal ka atta) (1/2 cup)
- Cashew nuts (kaju), chopped (3 tbsp)
- Goan palm jaggery (gud), grated (2 cups)
- Clarified butter (ghee) (2-3 tbsp)
- Water (2 cups)
- Mix wheat and rice flour with water to make a paste.
- Heat a heavy-bottomed pan and cook the flour mixture on a very low flame for 10–12 minutes until it has thickened, stirring continuously.
- Add jaggery and cashew nuts to the pan.
- Keep stirring until the jaggery completely dissolves and the mixture begins to leave the sides of the pan and forms a ball, this should take about 20–25 mins.
- Pour the dodol mixture into a greased tray or mould and let it cool for 45–50 mins.
- Cut into desired shape and serve with your kuswar platter.