Festive Goan Dodol Delight

1.In a large mixing bowl, combine the rice flour and water to form a smooth batter. Set aside.

2.In a saucepan, heat the ghee over medium heat. Add the grated coconut and sauté for 2-3 minutes until fragrant.

3.Pour in the coconut milk and bring to a gentle simmer, stirring continuously to prevent sticking.

4.Add the grated jaggery to the saucepan and stir until it completely dissolves into the coconut milk mixture.

5.Once the jaggery is dissolved, gradually add the rice flour batter to the saucepan, stirring constantly to avoid lumps.

6.Add the cardamom powder, nutmeg, cinnamon powder, and salt to the mixture, continuing to stir until everything is well combined.

7.Cook the mixture on low heat for about 30-40 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.

8.Once thickened, pour the dodol mixture into a greased tray or dish, smoothing the top with a spatula.

9.Allow the dodol to cool completely at room temperature, then refrigerate for at least 2 hours to set.

10.Once set, cut into squares or desired shapes and serve as a festive treat.