A traditional goan sweet made from coconut milk and coconut jaggery. This is a family recipe. I must warn you this dish requires large amount of energy to stir the milk without letting it burn.
1. Break the coconuts and grate the coconut
2. Then add the grate coconut and 1/2 cup water to a blender to make a thick coconut juice. Then use a strainer and squeeze out the thick coconut juice and set aside the coconut pulp.
3. Take the coconut pulp which was set aside and soak in water again and squeeze the juice. This is the thin juice.
4. Soak the rice in water for 30 minutes and then grind the rice to form a uniform paste or if you using rice flour soak in water for 30 minutes approximate till it becomes a uniform paste.
5. Then add the rice mixture into the thin coconut juice . In a thick bottom pot( we will be slow cooking ), add the thin coconut juice and the ground rice ; and then mix well.
6. Then mix the jaggery into the thick coconut juice. Please note jaggery has impurities so after mixing please strain to make sure there are no lumps.
7. Soak the almonds in a cup of boiling hot water , peel the skins.
8. Then finely chop the almonds
9. Place the thick bottom vessel on a slow flame and start stirring with a strong wooden spoon. Then add the thick coconut juice and jaggery mix to the thin juice and keep stirring
10. Then add the crush almonds after around 5 minutes and continuously stir.
11. Keep stirring for around 30 -45 minutes and make sure the edges do not burn. When semisolid and the edges begin to separate the dodol is ready
12. Then pour in a dish and use a flat spoon and smooth-en the top till it appears uniform and shiny. You can add cashew nuts or almonds on top for decoration.
13. Let it cool and then cut into small pieces and serve.