Delicious Sri Lankan Coconut/Jaggery Sweet - Dodol

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer processed ingredients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds offer similar crunch with lower cost.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is more affordable and still adds flavor.

Shake the cans of coconut cream and pour them into a heavy-based wok.

Chop the jaggery and add about 300 grams to the wok with the coconut cream, stirring to dissolve.

Bring the mixture to a boil while stirring continuously.

Once boiling, add 1 cup of rice flour and stir until there are no lumps.

Continue stirring for about 10 minutes as the mixture thickens and starts to come away from the bottom of the wok.

Add 0.5 teaspoon of ground cardamom and 0.25 cup of chopped pistachios to the mixture, mixing well.

Stir for about an hour, occasionally spooning off excess oil that rises to the top.

Turn off the heat and let the mixture cool in the wok, continuing to stir to prevent sticking.

Transfer the mixture to a stoneware container lined with baking paper, pressing it down to flatten.

Cover and refrigerate overnight to set.

Cut into pieces the next day and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens