Kalu Dodol


Kalu Dodol


  • Roasted rice flour – 2 cup
  • Coconut – 2 cup, freshly scraped
  • Jaggery – 2 cup, grated
  • Cardamom (ground) – 1 tbsp
  • Cashew nuts – ¼ cup, chopped

Need a heavy bottom saouce pan (to retain and conduct heat eavenly).

How to make Kalu Dodol:

Blend freshly scraped coconut with 10 cups of water and make coconut milk.
Scrape the jaggery.
In a very heavy bottom saucepan, gradually add the milk to the flour. Add the jaggery.
Mix all ingredients in the pan and keep stirring continuously over a medium heat for around 1 hour. Do not allow mixture to burn, get hardened or making lumps. Add the cardamoms and Cashew nuts also while stirring.

As it thickens, oil appears on the surface which must be removed with a spoon. Stirring must be non-stop. Stir till it becomes thick and dark. When oil seaped out sufficiently, separate the Dodol from the remaining oil by tilting the pan. Transfer the Dodol to a tray and allow to cool for at least ½ hour.
Once cooled and got hardened store it in an air-tight container. It can be sliced when required.

The process can take several hours depending on time taken for the mixture to come to right consistancy and the oil to become seperated from Dodol.

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Kavum Kokis © 2014