RAGI DODOL:
My Husband's favourite Goan sweet to eat. Why make it only for special occasions???... I know not!
My Husband's favourite Goan sweet to eat. Why make it only for special occasions???... I know not!
Ingredients:
1 cup Ragi (washed, drained & left soaking in water)
1 Coconut grated
2 cups warm water
1 cup Dark Jaggery (Mada Godd)
2 Cardamom pods
1/4 cup cashew nuts
1/4 cup Almonds
1/2 tsp salt
1 cup Ragi (washed, drained & left soaking in water)
1 Coconut grated
2 cups warm water
1 cup Dark Jaggery (Mada Godd)
2 Cardamom pods
1/4 cup cashew nuts
1/4 cup Almonds
1/2 tsp salt
A fine sieve.
A wooden Spatula
A 8X8 tray
Method:
I leave Ragi soaking overnight. It gives more milky goodness to sqeeze out.
Lightly roast the cashew nuts in a pan & leave them to cool. Chop them into medium bits and set aside. Similarly chop down the Almonds. Set aside.
Put the Ragi, the freshly grated coconut, the dark Jaggery and the Cardamom pods into your grinder. Add a 1 +1/2 cup of warm water and grind to medium, not too fine. Pour out the mixture into your sieve with your cooking pot placed underneath to collect the milk. Use your hand to squeeze out the first extract of milk and put the fibers back into the grinder.
With the fibers collected into your grinder, simply add the remaining 1/2cup of warm water and grind again. As done once before to collect second extract of the milk into the same cooking pot. Add the Salt to taste.
When Ragi milk is left still on fire it will settle at the bottom of your pot causing it to get clumpy and even burn. So put your cooking pot on lowest fire while the Ragi milk is still stirring. Heat for about 3 mins stirring steadily. Increase heat to medium or even higher after which. Keep stirring faster with your spatula cleaning down the sides of your cooking pot. Careful not to let these droplets fall on your skin. When your Ragi porridge starts bubbling it will have changed it's color to a darker brown from its raw milky form. Keep skinning the bottom & surrounding of the cooking pot faster than you started out in the beginning as here's where the Dodol is thickening and can burn easily. Reduce heat so its easy to handle. You'll notice the Dodol is wobbly like jelly. Take it off fire and pour it out into your 8X8 tray. Let it cool at room temperature. It's then ready to cut into bite size pieces.
Tip: To be sure your Dodol is ready. Put a drop of dodol on a cold surface. It should set quickly and come off like a button. Well done Dodol doesn't even need a greased surface!!
A wooden Spatula
A 8X8 tray
Method:
I leave Ragi soaking overnight. It gives more milky goodness to sqeeze out.
Lightly roast the cashew nuts in a pan & leave them to cool. Chop them into medium bits and set aside. Similarly chop down the Almonds. Set aside.
Put the Ragi, the freshly grated coconut, the dark Jaggery and the Cardamom pods into your grinder. Add a 1 +1/2 cup of warm water and grind to medium, not too fine. Pour out the mixture into your sieve with your cooking pot placed underneath to collect the milk. Use your hand to squeeze out the first extract of milk and put the fibers back into the grinder.
With the fibers collected into your grinder, simply add the remaining 1/2cup of warm water and grind again. As done once before to collect second extract of the milk into the same cooking pot. Add the Salt to taste.
When Ragi milk is left still on fire it will settle at the bottom of your pot causing it to get clumpy and even burn. So put your cooking pot on lowest fire while the Ragi milk is still stirring. Heat for about 3 mins stirring steadily. Increase heat to medium or even higher after which. Keep stirring faster with your spatula cleaning down the sides of your cooking pot. Careful not to let these droplets fall on your skin. When your Ragi porridge starts bubbling it will have changed it's color to a darker brown from its raw milky form. Keep skinning the bottom & surrounding of the cooking pot faster than you started out in the beginning as here's where the Dodol is thickening and can burn easily. Reduce heat so its easy to handle. You'll notice the Dodol is wobbly like jelly. Take it off fire and pour it out into your 8X8 tray. Let it cool at room temperature. It's then ready to cut into bite size pieces.
Tip: To be sure your Dodol is ready. Put a drop of dodol on a cold surface. It should set quickly and come off like a button. Well done Dodol doesn't even need a greased surface!!
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