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Everyone’s thothal (dodol) tastes different, but some aspects prevail: the dark, shiny squares of a soft, slightly rubbery texture; the full, sweet taste that smothers the palate and the slightly oily fingers that remain, while searching for another piece.
5½ cups thick coconut milk
¾ cups rice flour
½ cup plain flour
½ tsp salt
2½ cups jaggery or brown sugar
½ tsp cardamom powder
50 g roasted cashew nuts, chopped small
Mix rice flour, plain flour, salt and jaggery in 2 cups of coconut milk.
Bring remaining coconut milk to boil in a large pot or wok.
Add flour mixture, stirring continuously till mixture leaves sides of pan.
With a spoon, skim off any excess oil as it emerges from the coconut milk.
Add cardamom powder and cashew nuts.
Turn off heat. Turn mixture out onto a greased tray and flatten like a slice. When cool (after about 1 hour), cut into squares and serve. Thothal can be stored in an airtight container for a week or so.
Handmade by https://palmera.org/
