Iraqi-style Dodol

Ingredients

In this Iraqi adaptation of Dodol, we incorporate traditional Iraqi spices like cardamom and saffron to infuse the dessert with a distinct Iraqi flavor profile. Additionally, we use local Iraqi ingredients such as date syrup and rose water to enhance the sweetness and aroma of the Dodol. We alse have the original recipe for Dodol, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) date syrup 1/2 cup (120ml) date syrup
• 1/4 cup (60ml) rose water 1/4 cup (60ml) rose water
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the rice flour, coconut milk, sugar, date syrup, rose water, cardamom, and saffron.
2. 2.
   Place the saucepan over medium heat and stir continuously to prevent lumps from forming.
3. 3.
   Cook the mixture for about 30-40 minutes, or until it thickens and starts to pull away from the sides of the pan.
4. 4.
   Remove the saucepan from heat and let the mixture cool slightly.
5. 5.
   Grease a square baking dish with oil and transfer the Dodol mixture into it.
6. 6.
   Smooth the surface of the Dodol with a spatula and let it cool completely at room temperature.
7. 7.
   Once cooled, cut the Dodol into small squares or rectangles.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the Dodol.
• Coconut milk — Use full-fat coconut milk for a rich and creamy consistency.
• Date syrup — If date syrup is not available, you can substitute it with maple syrup or honey.
• Rose water — Adjust the amount of rose water according to your preference for floral aroma.

Tips & Tricks

• Stir the Dodol mixture continuously to prevent it from sticking to the bottom of the pan.
• Adjust the sweetness by adding more or less sugar according to your taste.
• For a festive touch, garnish the Dodol with crushed pistachios or shredded coconut before serving.
• Store the Dodol in an airtight container at room temperature for up to a week.
• To reheat the Dodol, steam it for a few minutes to restore its soft and chewy texture.

Serving advice

Serve Iraqi-style Dodol as a sweet treat after a delicious Iraqi meal. It can be enjoyed on its own or paired with a cup of hot Iraqi tea for a delightful combination of flavors.

Presentation advice

Arrange the cut Dodol pieces on a serving platter, allowing their caramel color to shine. You can also sprinkle some powdered sugar or drizzle date syrup on top for an elegant touch.