Dodol

Grate the jaggery. In a heavy-bottomed pan, combine the grated jaggery with the thin coconut milk and heat gently over low flame, stirring until the jaggery completely dissolves.

Strain the jaggery and thin coconut milk mixture through a fine-mesh sieve to remove any impurities. Set aside.

In a large bowl, combine the sticky rice flour with 100 grams of the thick coconut milk. Whisk thoroughly to form a smooth, lump-free paste.