Kalu dodol

Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. It is difficult and time-consuming to prepare. The Hambanthota area is known for the production of this dish.

Kalu dodol

Alternative names	Dodol
Course	Dessert
Place of origin	Sri Lanka, derived from the Indonesian dodol
Serving temperature	Cooled
Main ingredients	Jaggery, Rice flour, Coconut milk
Variations	Moor Dodol

Origins and history

Kalu dodol is believed to have been introduced to Sri Lanka by Indonesian migrants,^[1][2][3] It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries.^[4] With the introduction of artificial 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 the Sinhala New Year.^[6]

Kalu dodol capital

Hambanthota

Hambanthota is famous for its kalu dodol industry

The Hambanthota 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 of Kataragama.^[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]

Description

The main ingredients of kalu dodol are kithul jaggery (from the treacle of the Caryota urens plant), rice flour and coconut milk.^[9] Other ingredients such as cashews, 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]