DODOL - ART AND CULTURE
News: What is Dodol, the Goan sweet
vying for a GI tag?
What's in the news?
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The Goa government has formally applied for a
Geographical Indication (GI) tag for the Goan sweet known as Dodol.
Key takeaways:
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The application was filed by the All Goa Bakers and
Confectioners Association, with the Goa Government’s Department of Science,
Technology, and Waste Management serving as a facilitator.
Dodol:
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Dodol is a traditional Goan sweet that is sometimes
compared to Bebinca, the ‘Queen of Goan
desserts’.
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It has a hard, jelly-like feel and is dark brownish
in colour.
Special Method of
Preparation:
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It is made through special procedure where rice flour, coconut milk, and black palm
jaggery is mixed and the mixture is cooked in a copper pot, stirring
constantly with a wooden spoon to prevent burning.
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The cooked mixture is poured into a ghee-greased
dish. Then flattened with banana leaves. When it cooled down it is cutted into
thin slices.
Cultural Significance:
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Traditionally made by Christian families during
Christmas for ‘consoada,’ a
tradition of sending sweets to relatives and neighbors.
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It is a common belief that a Catholic woman should
take back Dodol and bananas as a gift when she returns to her husband’s house
after the birth of her first child.
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Traditionally prepared in a large pot called
‘kail,’ which is part of the dowry. If borrowed, it must be returned filled
with Dodol as a gesture of gratitude.
Historical Origins:
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Some believe Dodol served at royal banquets in the Medang Kingdom of Indonesia between the
8th and 11th centuries.
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Another version likely came from early 20th century
Indonesia during Dutch colonial rule.
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Dodol is thought to have been introduced to Goa
during Portuguese rule in the 17th century.
Popularity:
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Dodol and its variations are also enjoyed in southern India, Sri Lanka, Indonesia,
Thailand, Malaysia, and parts of Southeast Asia