Have you ever tried the Sri Lankan dodol recipe at home? If not, here is the right time to give it a try on this flavorsome Sri Lankan coconut and jaggery sweet recipe. Today, I am going to show you the best way to make a Sri Lankan dodol recipe without sugar.
This authentic Sri Lankan dodol is one of the most favorite sweets among Sri Lankans.
It is so tasty and delicious even though the whole recipe takes quite a long time.
It is one of the best and comparably healthy sweet for anyone, especially for kids.
Alright, without further ado let’s see how to make the best Sri Lankan dodol recipe without sugar at home.
You May Like: Best Nescafe Cake Recipe
Sri Lankan Dodol Recipe
Ingredients
- Thick coconut milk – 1000ml
- Thin coconut milk – 2500ml
- Jaggery – 1000g
- Toasted white rice flour – 200g
- Crushed roasted mung bean – 100g
- Sago – 100g
Notes
1. The whole recipe takes quite a long time, so be prepared.
2. You may need at least one or two person’s help because from the beginning to the end you need to stir frequently to avoid burning.
3. Sago is optional, you can avoid or reduce the amount of sago if you want.
Instructions
1. Grate the coconuts. I used five whole coconuts for this recipe.
2. Extract the thick and thin milk from grated coconut. Besides, get ready with jaggery, toasted white rice flour, crushed roasted mung bean, and sago.
3. Take a large cooking pot and add jaggery, toasted white rice flour, and thin coconut milk. Mix them well.
4. Now switch on the flame and stir frequently.
5. Stir and cook under the very high flame until it turns to cake batter consistency as shown in the picture below. For me, it takes about an hour.
6. Add ¾ of thick coconut milk and stir under the very high flame until it again turns to cake batter consistency. For me, it takes about 30 minutes.
7. Now add the rest of the thick coconut milk and crushed roasted mung bean.
8. Stir and cook under the high flame until the batter turns a bit thick and produces oil around the batter as shown in the picture below. For me, it takes about 20 minutes.
9. Now, add the sago and cook under medium flame for 5 minutes. Stir frequently.
10. Using a spoon, take off the excess oil.
11. Then pour the thick oily dodol batter into a flat tray and spread it evenly as shown in the picture below. Once it comes to room temperature cut into pieces.
12. This is how to make the best Sri Lankan dodol recipe without sugar. Serve and enjoy this Sri Lankan coconut and jaggery sweet.
Here is the Video of this Recipe
So, what do you think about this authentic Sri Lankan dodol recipe without sugar? I hope you liked this delicious coconut and jaggery sweet. When you have all the ingredients give it a try, you will like it for sure, especially your kids.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this tasty Sri Lankan dodol recipe with your friends and family by clicking the social share buttons below.
Printable Recipe Card
- Thick coconut milk - 1000ml
- Thin coconut milk - 2500ml
- Jaggery - 1000g
- Toasted white rice flour - 200g
- Crushed roasted mung bean - 100g
- Sago - 100g
- Grate the coconuts. I used five whole coconuts for this recipe.
- Extract the thick and thin milk from grated coconut. Besides, get ready with jaggery, toasted white rice flour, crushed roasted mung bean, and sago.
- Take a large cooking pot and add jaggery, toasted white rice flour, and thin coconut milk. Mix them well.
- Now switch on the flame and stir frequently.
- Stir and cook under a very high flame until it turns to cake batter consistency. For me, it takes about an hour.
- Add ¾ of thick coconut milk and stir under the very high flame until it again turns to cake batter consistency. For me, it takes about 30 minutes.
- Now add rest of the thick coconut milk and crushed roasted mung bean.
- Stir and cook under the high flame until the batter turns to a bit thick and produces oil around the batter. For me, it takes about 20 minutes.
- Now, add the sago and cook under medium flame for 5 minutes. Stir frequently.
- Using a spoon, take off the excess of oil.
- Then pour the thick oily dodol batter in a flat tray and spread it evenly. Once it comes to the room temperature cut into pieces.
- This is how to make the best Sri Lankan dodol recipe without sugar. Serve and enjoy this Sri Lankan coconut and jaggery sweet.
2. You may need at least one or two person’s help because from the beginning to the end you need to stir frequently to avoid burning.
3. Sago is optional, you can avoid or reduce the amount of sago if you want.
Super tasty Sri Lankan sweet.
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.