 | |
| Alternative names | Dodol |
|---|---|
| Course | Dessert |
| Place of origin | Sri Lanka, derived from the Indonesiandodol |
| Serving temperature | Cooled |
| Main ingredients | Jaggery, Rice flour, Coconut milk |
| Variations | Moor Dodol |
Kalu dodol (Sinhala:කලු දොදොල්,Tamil:தொதல்) is a sweet dish, a type ofdodol that is popular inSri Lanka. The dark and sticky dish consists mainly of kithuljaggery (from thesap of thetoddy palm),rice flour andcoconut milk. It is difficult and time-consuming to prepare. TheHambanthota area is known for the production of this dish.
Kalu dodol is believed to have been introduced to Sri Lanka byIndonesianmigrants,[1][2][3] It has also been attributed to thePortuguese, whooccupied parts of the country during the 16th and 17th centuries.[4]With the introduction ofartificial ingredients the preparation of kalu dodol has occasionally deviated from the traditional recipes.[5]
Kalu dodol, along with other traditional sweets, is commonly prepared and consumed in celebration of theSinhala New Year.[6]
TheHambanthota area in southern Sri Lanka is known for kalu dodol, and is sometimes referred to as the kalu dodol capital.[4] The kalu dodol industry is a major source of income for many people in the area.[7]
The kalu dodol shops in Hambanthota are frequently visited by pilgrims coming to visit the nearby religious site ofKataragama.[1] In 2011, the Sri Lankan government allocated Rs. 134 million for setting up kalu dodol sales centres in the Hambanthota area, in an effort to develop the industry.[8]
The main ingredients of kalu dodol are kithuljaggery (from thetreacle of theCaryota urens plant),rice flour andcoconut milk.[9] Other ingredients such ascashews,cardamom and raisins may be added. It is dark brown in colour and is a thick, sticky and sweet jelly-like dish with a "slightly granulated" texture.[1][10][11]
To make the dish, kithul jaggery and thin coconut milk are boiled and rice flour, thick coconut milk and other ingredients are added. After cooking it is poured into a tray, pressed, and left to cool.[12] This labour-intensive process can take up to nine hours.[10]
