Ingredients:
Coconuts (large) 3 nos.
Rice flour 1/4 kg.
Palm jaggery 1/4 kg.
Cane jaggery 1/4 kg.
Cashewnuts (optional) Few
Method:
Extract thick and thin juice from coconuts. Mix flour and thin juice and continue stirring all the time. Add some jaggery and continue stirring. As mixture thickens, add remaining jaggery and keep stirring. Then add thick coconut juice and stir, adding nuts. When mixture begins to leave the sides of the vessel and oil begins to ooze the Dodol is done. Pour into a flat plate. When cool cut into squares or diamond shapes.
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