Dodol

Method

Dissolve jaggery in coconut milk over medium heat, stirring until completely combined. Mix rice flour with two tablespoons of ghee to form a paste, then gradually add this mixture to the jaggery and coconut milk, stirring constantly to prevent lumps. Continue cooking for 20-25 minutes, stirring frequently, until the mixture thickens considerably and pulls away from the sides of the pan. Add the remaining ghee, cardamom, cinnamon, salt, and all nuts, then cook for another 5 minutes while stirring continuously. Pour the hot dodol onto a greased baking tray or banana leaf, flatten to about 2 centimetres thickness, and allow to cool completely. Once set, cut into diamonds or squares with an oiled knife and store in an airtight container.