After marriage, we had moved from Mazgaon to Marol in Mumbai and I remember my new neighbours from Kerala dropping by to wish me for Christmas. John was sailing and out at sea. When I offered them the platter of goodies, they were surprised to see dodol and told me that they make it too. This soft, velvety textured pudding is popular in Goa, Kerala, Sri Lanka, and other parts of the world. A delicacy that is prepared with coconut milk, palm jaggery, rice flour or ragi. Requiring continuous stirring for hours until the mixture starts to thicken and comes to the centre of the pan. Enriched with cashewnuts and flavoured with cardamom powder, this jelly type pudding is rich, dark in colour, luscious and melts in the mouth.
Eleusine coracana or finger millet is also known as ragi in India. Rich in nutrients, protein and full of fibre. Helps control blood sugar levels. Aids in weight loss and improves the digestive system. Presence of potassium prevents hypertension and good for high blood pressure. Loaded with calcium, it strengthens bones and teeth. The iron content in ragi helps fight anemia. Boosts skin and hair health. Though highly nutritious and beneficial, excessive intake of ragi has some side effects too. Affects people with those having kidney, thyroid, constipation and diarrhea related issues.
Eleusine coracana or finger millet is also known as ragi in India. Rich in nutrients, protein and full of fibre. Helps control blood sugar levels. Aids in weight loss and improves the digestive system. Presence of potassium prevents hypertension and good for high blood pressure. Loaded with calcium, it strengthens bones and teeth. The iron content in ragi helps fight anemia. Boosts skin and hair health. Though highly nutritious and beneficial, excessive intake of ragi has some side effects too. Affects people with those having kidney, thyroid, constipation and diarrhea related issues.
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Goan Ragi (Nachni) Dodol
(Yields 1 kg)
Ingredients:
1 cup ragi (finger millets)
600 grams fresh or frozen coconut
10 cups water
350 grams Goa palm jaggery (2 pyramids)
1/2 cup cashewnuts (chopped)
1 teaspoon cardamom powder
2 tablespoons ghee + extra for greasing
a pinch of salt
Method:
Clean, wash the ragi and soak in some water overnight.
Melt the jaggery with 1/2 cup water in a saucepan on medium heat. Stir occasionally till completely melted. Strain using a cheesecloth in a deep wide thick-bottomed pan. (The jaggery has impurities so always melt and strain.)
Next morning, drain out the water from the ragi. Transfer to a blender with the coconut. Grind using 5 cups of water, strain and blend again with the balance 5 cups of water. Strain the juice also twice using a nylon straining bag or a very fine sieve.
Transfer the strained juice in the above pan with jaggery along with a pinch of salt.
Grease a flat baking pan or dish and the outer bottom of an idli mould to use for smoothing the top of the dodol.
Place pan on medium heat and using a wooden spoon, stir continuously and do not step away.
At regular intervals, scrape down mixture stuck to the sides of the pan and onto the wooden spoon.
Once the mixture starts to thicken, add cashewnuts and cardamom powder.
When it starts to leave the sides of the pan and comes to the centre, add ghee. Continue stirring even though the mixture has left the sides till you see no bubbles indicating that all the moisture has evaporated and the dodol is ready to be taken off the fire.
At this stage, the dodol will have a glossy sheen. (The dodol took exactly three and a half hours on medium-low heat.)
Pour into the prepared greased pan or dish, smoothen top with the greased idli mould. Allow to cool.
Store in a cool place for a couple of days at room temperature and then refrigerate.
Note:
(Yields 1 kg)
Ingredients:
1 cup ragi (finger millets)
600 grams fresh or frozen coconut
10 cups water
350 grams Goa palm jaggery (2 pyramids)
1/2 cup cashewnuts (chopped)
1 teaspoon cardamom powder
2 tablespoons ghee + extra for greasing
a pinch of salt
Method:
Clean, wash the ragi and soak in some water overnight.
Melt the jaggery with 1/2 cup water in a saucepan on medium heat. Stir occasionally till completely melted. Strain using a cheesecloth in a deep wide thick-bottomed pan. (The jaggery has impurities so always melt and strain.)
Next morning, drain out the water from the ragi. Transfer to a blender with the coconut. Grind using 5 cups of water, strain and blend again with the balance 5 cups of water. Strain the juice also twice using a nylon straining bag or a very fine sieve.
Transfer the strained juice in the above pan with jaggery along with a pinch of salt.
Grease a flat baking pan or dish and the outer bottom of an idli mould to use for smoothing the top of the dodol.
Place pan on medium heat and using a wooden spoon, stir continuously and do not step away.
At regular intervals, scrape down mixture stuck to the sides of the pan and onto the wooden spoon.
Once the mixture starts to thicken, add cashewnuts and cardamom powder.
When it starts to leave the sides of the pan and comes to the centre, add ghee. Continue stirring even though the mixture has left the sides till you see no bubbles indicating that all the moisture has evaporated and the dodol is ready to be taken off the fire.
At this stage, the dodol will have a glossy sheen. (The dodol took exactly three and a half hours on medium-low heat.)
Pour into the prepared greased pan or dish, smoothen top with the greased idli mould. Allow to cool.
Store in a cool place for a couple of days at room temperature and then refrigerate.
Note:
- At the start, the mixture will be light in colour but will darken as it thickens.
- Soft in texture and absolutely mind blowing in taste.
- To make dodol with ragi flour, use this recipe by clicking here. Substitute 1/2 cup ragi flour for rice flour.
