Doce de Grao

Cook the Dal

• Transfer the soaked and drained dal to a pressure cooker.
• Add 1.5 cups of fresh water, just enough to cover the dal.
• Pressure cook on medium heat for 3-4 whistles (approx. 15 minutes). The dal should be cooked soft but still hold its shape, not turn mushy.
• Once the pressure releases naturally, open the cooker and drain any excess water thoroughly.

Grind the Dal and Coconut

• Let the cooked dal cool down for about 10-15 minutes.
• In a grinder or food processor, combine the cooked dal and fresh grated coconut.
• Grind them together to a coarse, thick paste. Avoid adding water; if absolutely necessary, add only a teaspoon at a time to help the blades move.

Cook the Doce Mixture

• Transfer the ground paste to a heavy-bottomed, non-stick pan or kadai.
• Add the grated jaggery and mix well.
• Place the pan on medium-low heat. Stir continuously as the jaggery melts, which will initially make the mixture thin and liquidy.
• Continue to cook, stirring constantly for 20-25 minutes. The mixture will gradually thicken and darken in color.

Incorporate Ghee and Finish

• Once the mixture has thickened considerably, begin adding the ghee, one tablespoon at a time. Stir well to incorporate each addition before adding the next.
• Continue stirring vigorously for another 15-20 minutes. The mixture is ready when it starts to pull away from the sides of the pan and forms a single, glossy mass.
• To test for doneness, take a tiny pinch of the mixture, let it cool for a few seconds, and try to roll it. It should form a non-sticky ball.
• Turn off the heat. Stir in the cardamom powder and salt until well combined.

Set and Cut the Doce

• Immediately pour the hot mixture onto a greased tray or a plate (thali).
• Using a greased spatula or the back of a spoon, quickly spread the mixture evenly to a thickness of about 1/2 to 3/4 inch.
• If using, sprinkle the chopped nuts over the top and gently press them into the surface.
• Allow the doce to cool and set completely at room temperature, which can take 2-3 hours.
• Once fully set, use a sharp, greased knife to cut it into diamond or square shapes. Serve and enjoy.