Dodol

Ingredients

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2 coconuts fresh or 500 gms grated coconut

1/2 kilogram coconut jaggery( black)

200 grams rice *(white)or rice flour

50 grams almonds or cashewnuts

Directions

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1 Break the coconuts and grate the coconut

2 Then add the grated 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 and add.

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 crushed 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.