Goan Dodo
A traditional Goan sweet made from rice flour, coconut, and rich jaggery. This steamed cake has a dense, fudgy texture and is fragrant with cardamom, perfect for festivals or as a teatime treat.
For 6 servings
Prepare the Pan and Jaggery Syrup
- Generously grease an 8-inch square or round pan with ghee and set it aside.
- In a saucepan, combine the grated jaggery and 1 cup of water. Place over medium-low heat.
- Stir occasionally until the jaggery completely dissolves, which should take about 5-7 minutes. Do not boil it.
- Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Keep the syrup aside.
Create the Dodo Batter
- In a large, heavy-bottomed pan or kadai (off the heat), add the rice flour, freshly grated coconut, and thick coconut milk.
- Whisk these ingredients together until you have a smooth, lump-free paste.
- Gradually pour in the strained jaggery syrup while continuously whisking to maintain a smooth consistency.
- Stir in the salt to balance the flavors.
Cook the Mixture
- Place the pan on the stove over medium-low heat. Begin stirring the mixture continuously with a sturdy spatula or wooden spoon.
- Continue to cook and stir for about 25-30 minutes. The mixture will gradually thicken. It is crucial to stir constantly to prevent lumps and scorching at the bottom.
- The mixture is ready when it becomes a thick, glossy mass that starts to pull away from the sides of the pan.
- At this stage, add the 2 tbsp of ghee, cardamom powder, and chopped cashews. Mix vigorously for another 2-3 minutes until everything is well incorporated and the mixture is shiny.
Set and Steam the Dodo
- Working quickly, transfer the hot dodo mixture into the greased pan. Use the back of a greased spatula to spread and flatten it evenly.
- Prepare a steamer or a large pot with a rack and boiling water. Place the pan on the rack.
- Cover and steam the dodo for 20 minutes on medium heat. If using a pressure cooker, do not use the whistle.
- After 20 minutes, the dodo should be set. You can test it by inserting a toothpick; it should come out clean.
Cool and Serve
- Carefully remove the pan from the steamer and let it cool on a wire rack. Allow the dodo to cool completely to room temperature, which can take at least 2-3 hours.
- Do not attempt to slice it while warm, as it will be too soft and sticky.
- Once fully cooled, run a knife along the edges of the pan to loosen the dodo. Invert it onto a cutting board or plate.
- Cut into diamond or square-shaped pieces and serve.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic dark color and flavor, use Goan palm jaggery (madachem godd).
- 2Continuous stirring is the key to a smooth, non-lumpy dodo. Do not leave the pan unattended while cooking.
- 3Using a heavy-bottomed, non-stick pan will make the stirring process easier and prevent the mixture from burning.
- 4Ensure the dodo is completely cool before slicing. Patience is key for clean, well-defined pieces.
- 5For a richer flavor, you can lightly toast the cashews in a little ghee before adding them to the mixture.
Adapt it for your goals.
Nut Variation
Instead of cashews, you can use chopped almonds or pistachios for a different texture and flavor.
Spice VariationSpice Variation
Add a pinch of nutmeg powder or a quarter teaspoon of dried ginger powder (sunth) along with the cardamom for extra warmth.
Rice VariationRice Variation
For a different version known as 'Dodol', black glutinous rice flour (Nachni) can be used, which results in a darker, chewier sweet.
Why this is on our healthy list.
Source of Minerals from Jaggery
Unlike refined sugar, jaggery is unrefined and retains minerals like iron, magnesium, and potassium, which are beneficial for overall health and preventing anemia.
Provides Healthy Fats
Coconut is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Frequently asked questions
Goan Dodo is a traditional dessert and is high in calories, sugar, and fats from jaggery, coconut, and ghee. While jaggery offers more minerals than refined sugar, dodo should be enjoyed in moderation as an occasional treat rather than a health food.