Dodol - microwave version

Dodol is a Goan traditional sweet that is very labor and time intensive if done the traditional way.  In my quest for finding easier ways to cook Goan delicacies and with the intention of encouraging everyone who was afraid to try a "tiresome but tasty" recipe, I ventured on a microwave version of cooking dodol.  This was my first try, and I managed to turn out a dodol for Easter.

Do try this traditional sweet for your Christmas festivities as well.  The taste is not compromised in this microwave version but your "sweat level" is greatly reduced.

Note: I have prepared this every year for Christmas and have been delighted to share this recipe with many others who have turned out great dodols for their family and friends

Ingredients

1/2 cup whole wheat flour
1/4 cup rice flour
31/2 -4 jaggery pyramids grated or about 14 -16 oz granulated/grated
2 teaspoons ground cardamon 
3 cans of thick coconut milk ( I used Thai Kitchen brand)
1 cup cashews ( not roasted and unsalted)

Method

Line a 9 inch spring form with parchment paper. Grease the paper and the sides of the form. Leave aside.
Use a large microwave safe dish. This is important because I had to change dishes half way through.

Mix the flours and 2 cans of milk with a whisk until smooth.  Cook in the microwave at 50% power for 5 minutes -  Stirring after 2 minutes.

After 5 minutes the mixture will have thickened slightly. Make sure you use a spatula and scrape the sides and bottom so that no lumps are stuck to the bottom or sides.  Whisk to blend again.  Now add the jaggery and the remaining can of coconut milk.

***From here on the power will be set on high, remember to remove from microwave every 2 minutes and stir no matter what stage ****

In the microwave for 4-6 minutes , it will now start to bubble

Another 6 minutes , and remove and add 1/2 cups cashew nuts and 2 teaspoons of cardamon powder.  Stir well and continue cooking process

After another 5 minutes you will notice that the oil has been released from the coconut milk and is accumulating in the dish.  The mixture will also start to leave the sides of the dish.
I continued the process for another 7-10 minutes, and the dodol was floating in its natural oils, and easily pulled from the side of the dish and not sticking to the wooden spoon.

Depending on the microwave this process might vary in time, just look for the consistency you need before taking it out to set.  It should not be sticky but smooth and firm.
Put the spring form in another dish and pour the dodol inside it. Oils may leak out from the spring form so it is important to place it in another container. Sprinkle the remaining 1/2 cup of cashews on the top. Refrigerate to cool. Remove the Spring form and display on a nice plate. Slice and eat.

Note: This recipe has been modified from  www.goanimports.com.  In this recipe I have added cardamon and extra nuts, and used the microwave instead of the traditional stove top method

Nutritional value per serving ( based on 24 servings)
calories 162.9/ total fat 7.3 g/ cholesterol 4.2 mg/ sodium 34.2 mg/ carbohydrates 21.6 g/protein 2.1 g

Mix the flours and the coconut milk

The mixture starts to thicken after 5 minutes in the microwave

After adding the jaggery and last can of milk and cooking a bit

When it has bubbled for a while and thickened, add the cardamon and nuts

Pour into a spring form to cool, when ready