Goan Dodol

Start the cooking process: Pour the rice flour slurry into a heavy-bottomed, non-stick pan or kadai. Add the strained jaggery syrup and the salt to the pan. Turn the heat to medium-low and start stirring the mixture continuously with a wooden spoon or spatula.

Slow cook the dodol: Continue cooking on low to medium heat, stirring constantly for about 15-20 minutes until the mixture begins to thicken slightly. Once it thickens, start adding the 2 cups of thick coconut milk, about 1/2 cup at a time, stirring well after each addition until it's fully incorporated. Keep cooking and stirring continuously for another 45-50 minutes. The mixture will darken, thicken considerably, and start to leave the sides of the pan. You'll know it's ready when it forms a glossy, thick, fudge-like mass and you can see a little ghee separating at the edges.

Finish and set the dodol: Add the broken cashews, cardamom powder, and the remaining 1 tbsp of ghee to the pan. Mix everything well for another 2-3 minutes. Quickly pour the hot mixture into the greased tray and spread it evenly with the back of a spatula. Let it cool down completely at room temperature for at least 4-5 hours, or preferably overnight, to set properly.

Cut and serve: Once fully set, use a greased knife to cut the dodol into diamond or square shapes. Gently remove the pieces from the tray and serve.