To celebrate Eid, my mother made some ‘dodol’. This sweet has its roots in the Malay cuisine of Sri Lanka but has since become popular across the entire country.
The second best ‘dodol’ that I have tasted is the ‘dodol’ sold in a little family-run shop on a tiny road across the Peacock beach hotel in Hambantota district. The best was the exquisite dodol wrapped in woven reed that a relative had sent us. He unfortunately omitted to get the contact details of the entrepreneur he had randomly come across and purchased it from. So, I only have the remembrance of the taste by which I have compared all other ‘dodol’ since. I have also hoped that that entrepreneur would have been successful enough in his business and his products would be available at some popular outlet other than his previous door-to-door sales.
At my house, while everyone likes dodol, it is time-consuming to make. My mother doesn’t like to take much time over cooking so she created her instant ‘dodol’ version, which I would say is the third best in my dodol tasting experience.
So, today, I will share my mother’s recipe for her instant dodol as well as my grandmother’s recipe for regular dodol.
(a) Dodol (regular) – grandmother’s recipe
Time taken: 2 hours
Makes 20 pieces
- Coconut – 2 cup, freshly scraped
- Roasted rice flour – 2 cup
- Jaggery – 2 cup, grated
- Crushed cardamom – 1 tbsp
- Cashewnuts – ¼ cup, chopped
- Blend freshly scraped coconut with 10 cups of water and make coconut milk.
- Mix all ingredients in a large pot and keep stirring continuously over a medium heat for around 1 hour. Do not allow mixture to burn.
- Once it starts thickening and the oil starts separating. Separate the dodol from the oil and transfer to a tray and allow to cool for at least ½ hour. The separated coconut oil can be reused for cooking.
- Store in an air-tight container and slice and serve, when required. The regular ‘dodol’ can be stored for at least 2 weeks.
(b) Instant dodol – my mother’s recipe:
Time taken: 25 mins
- Coconut – ½ cup, freshly scraped
- Roasted rice flour – ¼ cup
- Jaggery – ¼ cup, grated
- Cashew nuts – 1 tbsp, chopped
- Cardamom – 3 or 4, crushed
- Vegetable oil margarine – 1 tbsp
- Blend ½ cup of freshly scraped coconut with 1 cup of water to make coconut milk.
- Mix all ingredients in a pan and stir continuously over medium heat for about 10 mins.
- As the mixture thickens, add 1 tbsp of vegetable oil margarine and mix well. In the instant version, the stirring does not go on till the oil separates, hence the margarine is added before removing from stove.
- Transfer to a plate and allow the instant ‘dodol’ to cool for at least 15 mins before slicing and serving. The instant ‘dodol’ has to be served within 12 hours or so and cannot be kept for more time.
Recipe source: Raji Thillainathan.