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Source– This post on Dodol has been created based on the article “GI tag for Dodol: Moving beyond the authenticity debate” published in “Indian Express” on 26 June 2024.
Why in the news?
Last week, the Goa government applied for a Geographical Indication (GI) tag for the Goan sweet Dodol. The All-Goa Baker’s and Confectioners Association applied with the Department of Science, Technology, and Waste Management of the Government of Goa facilitating the process.
About Dodol
| Aspects | Description |
| About | Dodol is a traditional Goan sweet treat which is dark brown and made from rice flour, coconut milk, and black palm jaggery. It has a firm, jelly-like texture. |
| Special method of preparation | 1. It is made through special procedure where rice flour, coconut milk, and black palm jaggery is mixed and mixture is cooked in a copper pot, stirring constantly with a wooden spoon to prevent burning. 2. 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 | Traditionally made by Christian families during Christmas for ‘consoada,’ a tradition of sending sweets to relatives and neighbors. 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. 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 | 1. Some believe Dodol was served at royal banquets in the Medang Kingdom of Indonesia between the 8th and 11th centuries. 2. Another version likely came from early 20th century Indonesia during Dutch colonial rule. 3. Dodol is thought to have been introduced to Goa during Portuguese rule in the 17th century. |
| Popularity | Dodol and its variations are also enjoyed in southern India, Sri Lanka, Indonesia, Thailand, Malaysia, and parts of Southeast Asia |
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