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Goan Dodol

Goan Dodol Recipe

Goan Dodol is a popular and an authentic sweet dish made with Palm Jaggery, Sugarcane Jaggery, thick Coconut milk and Rice flour, and by also adding Cardamom powder to give an intense flavor for this smooth and creamy, melt in the mouth pudding recipe.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Indian
Servings 8


  • Spatula
  • Mixing bowl
  • Measuring cups
  • Hand whisk
  • Strainer
  • Mould
  • Heavy bottom pan


  • 1/2 Cup Rice flour (80 gms) 
  • 400 ml Coconut milk
  • 1 Cup Palm Jaggery (130 gms)
  • 1/3 Cup Sugarcane Jaggery (95 gms)
  • 1 Tbsp Sugar
  • 1 Tsp Cardamom powder
  • 15 Nos Cashew nuts (broken)
  • 2 Pinches Salt
  • 2 Cups Hot water (470 ml)


  • In a bowl, take Palm jaggery and Sugarcane jaggery.
    Sugarcane and palm jaggery
  • Add hot water and mix until jaggery is completely dissolved. 
    Mix jaggery with hot water
  • In another bowl, take fine rice flour, add hot water, mix it well until it is lump free and keep aside.
    Rice flour
  • Sieve the jaggery mixture in to the rice paste and mix thoroughly.
    Sieve jaggery
  • Add Sugar, mix well and keep it aside.
    Add sugar in the jaggery mixture
  • Now transfer the entire mixture into a pan or a pot and simmer continuously  on medium heat.
    transfer jaggery mixture into a pan
  • Once the mixture becomes half the quantity, add thick coconut milk and keep stirring continuously.  
    Pour coconut milk
  • When it starts to bubble, add Salt and Cardamom powder and mix.
    cardamom powder
  • Add broken cashew nuts too at this point and mix.
    Cashew nuts
  • Take off the heat, once it starts leaving the sides of the pan.
    Stir while cooking
  • Transfer it in a mould, when it is still hot and level it evenly with a spatula or a spoon. 
    transfer in a mould
  • Let it cool down completely.
    cool the dodol completely
  • Once it is cooled completely, unmould it by loosening the sides with a knife.
    unmould the dodol
  • Cut into desired sizes and serve.


  • Stir continuously, so it doesn't stick to the bottom of the pan and burn.
  • Consume within three days if kept at room temperature. 
  • For longer shelf life, keep it refrigerated.
  • Palm jaggery is used to get a darker colour, add sugarcane jaggery, if you have a sweet tooth.
Keyword Homemade Goan Dodol