DODOL OR DOLDOL
(BLACK RICE HALWA) -
Dodol
or Black Rice Halwa is a delicious Christmas Sweet purported to be another
legacy of the Portuguese to Anglo-Indian Cuisine. The Main ingredients in Dodol
are) Black Rice (Burmese Puttu Rice) powder, Almonds or cashew nuts, Coconut Milk
and lots of ghee or clarified butter. This Christmas Delicacy takes hours to
prepare and requires many hands for stirring it. The men of the house are usually
roped in to help stir the black bubbling mass till it turns into a delicious
and mouth watering Halwa. The Dodol that is prepared in Anglo-Indian homes is usually made with white sugar. However, the
Dodol which is very popular in Goa uses jaggery or brown sugar instead. Dodol is also very popular in other countries
such as Srilanka, Malaysia, Singapore, the Philippines etc. Here is an old and
easy recipe that my mum used for many years.
DODOL (A coconut and rice flour based halwa)
Makes
30 pieces Preparation time 2 hours
Ingredients
1
kg Black Puttu Rice flour or Red Rice flour
1
kg sugar
300
grams almonds
200
grams cashew nuts
1
cups roasted fine semolina or soogi or semolina
½
kg ghee
5
cups thick coconut milk
Boil the sugar
and coconut milk together in a fairly big vessel till it forms thick syrup. Mix
the rice flour and semolina together and add to the syrup a little at a time and
mix well. Add the ghee, cashew nuts and almonds. Keep stirring continuously and
cook on low heat till the mixture is
thick and leaves the sides of the pan. Remove from the heat and pour onto a
greased plate. Cut into squares when cold. (The Dodol will be black)
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