Ingredients
½ Ib rice-flour
2 ½ Ib jaggery
½ teaspoon powdered cardamoms
6 pints coconut milk (the extract of 3 large coconuts)
Method
To get the milk from the coconut add a sufficient quantity of water to the grated coconut and extract the thick milk, then add more water and extract the second quantity of milk.
Then pound the refuse of the coconut in a flour pounder and add water to get a further quantity of milk. The three extracts of milk must make 6 pints.
Put the milk into a large brass pan and add the flour and the jiggery which must be scraped or broken. Keep on the fire and stir all the time. As the mixture thickens a brass or iron spoon must be used for stirring. As it proceeds to thickens and oil forms which must be removed from time to time with a spoon.
Add the cardamoms about 15 minutes before taking the dodol off the fire. Much depends on the stirring, as the mixture is liable to burn.
When very thick turn it on to a flat dish. A few cadjunuts may be chopped and added to the mixture at the same time as the cardamoms.
Good kithul jaggery must be used, preferable dark cakes. The above quantity will take about 2 ½ hours to make.