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A traditional Goan sweet made from rice flour, coconut, and rich jaggery. This steamed cake has a dense, fudgy texture and is fragrant with cardamom, perfect for festivals or as a teatime treat.
For 6 servings
Prepare the Pan and Jaggery Syrup
Create the Dodo Batter
Cook the Mixture
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A traditional Goan sweet made from rice flour, coconut, and rich jaggery. This steamed cake has a dense, fudgy texture and is fragrant with cardamom, perfect for festivals or as a teatime treat.
This goan recipe takes 70 minutes to prepare and yields 6 servings. At 486.11 calories per serving with 4.1g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Set and Steam the Dodo
Cool and Serve
Instead of cashews, you can use chopped almonds or pistachios for a different texture and flavor.
Add a pinch of nutmeg powder or a quarter teaspoon of dried ginger powder (sunth) along with the cardamom for extra warmth.
For a different version known as 'Dodol', black glutinous rice flour (Nachni) can be used, which results in a darker, chewier sweet.
Unlike refined sugar, jaggery is unrefined and retains minerals like iron, magnesium, and potassium, which are beneficial for overall health and preventing anemia.
Coconut is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Goan Dodo is a traditional dessert and is high in calories, sugar, and fats from jaggery, coconut, and ghee. While jaggery offers more minerals than refined sugar, dodo should be enjoyed in moderation as an occasional treat rather than a health food.
One serving of Goan Dodo (approximately 2 pieces or 105g) contains around 490-520 calories, depending on the exact ingredients used, particularly the fat content of the coconut milk.
The most authentic and recommended type is Goan palm jaggery, which gives the dodo its characteristic dark color and deep, molasses-like flavor. If unavailable, you can use regular dark-colored cane jaggery.
This usually happens for two reasons: either the mixture was not cooked long enough on the stovetop to thicken properly, or you tried to slice it before it cooled down completely. Ensure the mixture pulls away from the sides of the pan before steaming, and allow it to cool for at least 2-3 hours.
Store the dodo in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Let it come to room temperature before serving for the best texture.