Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 75 | Grams | Flour, Wheat - (Atta) | Mix flours |
| 25 | Grams | Flour, Rice | Mix flours |
| 1 | Teacup | Coconut Milk - Thin | from one coconut |
| 350 | Grams | Jaggery | |
| 1, 1/2 | Teacup | Coconut Milk - Thick | |
| 100 | Grams | Cashew Nuts | chopped |
| 2 | Tablespoon | Ghee |
Method
Mix wheat and rice flour into thin juice and cook over slow fire till slightly thick, stirring continuously.
Add grated jaggery, mix well and add thick juice. When mixture is thicker, add nuts and butter.
Keep stirring until mixture begins to leave the sides of the pan and collects in the center.
This should take around 45/50 minutes. Pour the dodol on a plate and allow to cool.
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