Dodol

DODOL

Ingredients
500 gm flour
2.5 kg jiggery
6 large coconuts, scraped and squeezed
Cardamoms & Chopped Cashew Nuts

Method:
Liquidize the scraped coconut and obtain 10 pints of coconut milk. Pour the milk in a large pan and add the flour and jiggery (broken into small pieces). Place the pan on the fire, stirring the mixture continuously. As the mixture thickens you will need a strong metal spoon for stirring.
When the oil separates from the dodol mix, remove the oil slowly. Add the cardamoms and chopped Cashew Nuts. Care should be taken not to allow the dodol mix to stick to the bottom of the pan. When the mixture thickens heavily pour on to a tray or flat dish and allow to cool.