Goan Ragi Dodol | How to make Goan Ragi Dodol

By Maria .F Guerra  |  3rd Dec 2016  |  
5 from 2 reviews Rate It!
  • Goan  Ragi Dodol, How to make Goan  Ragi Dodol
Goan Ragi Dodolby Maria .F Guerra
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About Goan Ragi Dodol Recipe

Ragi Dodol is Goan dessert which is soft, sweet, melts in your mouth leaving a burst of flavors in your mouth

Goan Ragi Dodol is a popular aromatic and delicious dish. You can try making this amazing Goan Ragi Dodol in your kitchen. This recipe requires 10 minutes for preparation and 60 minutes to cook. The Goan Ragi Dodol by Maria .F Guerra has detailed steps with pictures so you can easily learn how to cook Goan Ragi Dodol at home without any difficulty. Goan Ragi Dodol is enjoyed by everyone and can be served on special occasions. The flavours of the Goan Ragi Dodol would satiate your taste buds. You must try making Goan Ragi Dodol this weekend. Share your Goan Ragi Dodol cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Maria .F Guerra for inputs. In case you have any queries for Goan Ragi Dodol you can comment on the recipe page to connect with the Maria .F Guerra. You can also rate the Goan Ragi Dodol and give feedback.

Goan Ragi Dodol

Ingredients to make Goan Ragi Dodol

  • 6 tablespoons of ghee / oil
  • 150 gms ragi millet soaked in water overnight
  • 2 cups (250 ml) coconut ( fresh / dessicated )
  • 400 gms jaggery
  • 2 tablespoons flour ( refined / wheat )
  • 1 teaspoon cardamom powder
  • 15 cahewnuts ( crushed )
  • 15 almonds ( crushed )
  • 3 tablespoons millk
  • s pinch of salt
  • 3 cups water

How to make Goan Ragi Dodol

  1. Soak ragi millet overnight
  2. Grease moulds or a serving dish with oil
  3. If using dessicated coconut, add 1 cup boiling water to it and keep aside for 15 to 20 minutes. If using fresh coconut, just use it directly
  4. Combine coconut, soaked ragi, grated jaggery along with water & milk into a food processor until fine smooth paste is formed.
  5. Take a wide mouthed heavy bottomed saucepan. Place on low fire flame.
  6. Add oil / ghee. Once hot, drop in the crushed almonds & cashews for a minute.
  7. Add the ragi - jaggery - coconut mixture and stir continuously.
  8. Add the refined / wheat flour
  9. Once the mixture starts thickening add salt and cardamom powder
  10. Keep stirring the mixture till it turns dense and ribbon like texture, when poured by a spatula.
  11. Once the dense consistency is achieved, pour the mixture in the greased moulds / tray.
  12. Allow it to cool and cut into desired shapes.
  13. Serve hot or chilled.

My Tip:

If using ragi flour, soaking is not required . Just grind it along with the coconut and jaggery. Follow the same steps.

Reviews for Goan Ragi Dodol (2)

anu sada2 years ago

Wow healthy diet...

Anupama Kumari2 years ago

Exotic and different recipe to try!