Name: Goan Ragi Dodol recipe by Francisca Guerra at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Ingredients: 6 tablespoons of ghee / oil; 150 gms ragi millet soaked in water overnight; 2 cups (250 ml) coconut ( fresh / dessicated ); 400 gms jaggery; 2 tablespoons flour ( refined / wheat ); 1 teaspoon cardamom powder; 15 cahewnuts ( crushed ); 15 almonds ( crushed ); 3 tablespoons millk; s pinch of salt; 3 cups water

ABOUT Goan Ragi Dodol RECIPE

Ragi Dodol is Goan dessert which is soft, sweet, melts in your mouth leaving a burst of flavors in your mouth

Ingredients Serving: 10

6 tablespoons of ghee / oil
150 gms ragi millet soaked in water overnight
2 cups (250 ml) coconut ( fresh / dessicated )
400 gms jaggery
2 tablespoons flour ( refined / wheat )
1 teaspoon cardamom powder
15 cahewnuts ( crushed )
15 almonds ( crushed )
3 tablespoons millk
s pinch of salt
3 cups water

Instructions

Soak ragi millet overnight
Grease moulds or a serving dish with oil
If using dessicated coconut, add 1 cup boiling water to it and keep aside for 15 to 20 minutes. If using fresh coconut, just use it directly
Combine coconut, soaked ragi, grated jaggery along with water & milk into a food processor until fine smooth paste is formed.
Take a wide mouthed heavy bottomed saucepan. Place on low fire flame.
Add oil / ghee. Once hot, drop in the crushed almonds & cashews for a minute.
Add the ragi - jaggery - coconut mixture and stir continuously.
Add the refined / wheat flour
Once the mixture starts thickening add salt and cardamom powder
Keep stirring the mixture till it turns dense and ribbon like texture, when poured by a spatula.
Once the dense consistency is achieved, pour the mixture in the greased moulds / tray.
Allow it to cool and cut into desired shapes.
Serve hot or chilled.

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