Kalu Dodol (කලූ දොදොල්)

  

A sticky sweet snack that is found during many national festivities, auspicious occasions, weddings and various functions, Kalu Dodol is a fan favourite due to its gelatinous texture. Complicated than many recipes, Kalu Dodol is a time consuming dish to prepare but worth the effort put in.

Ingredients

• White Raw Rice Flour 350g
• Thick Coconut Milk 3 Liters
• Kithul Jaggery 900g
• Brown Sugar 250g
• Ground Cardamom 12 pods
• Cashew 200g
• Salt to taste

Method

• Finely chop the Jaggery and keep it aside. Chop Cashew and do the same.
• Sieve the rice flour. Leave 500 ml of coconut milk aside and then mix the rice flour with the rest of the milk.
• Strain it to remove any lumps.
• Melt the Jaggery in the left over coconut milk.
• Add the sugar to the melted jaggery while keeping the pan on the stove and stirring under low heat.
• Once everything is dissolved well add the rice flour and coconut milk mixture into it. Add the salt and Cardamom.
• Increase the heat to a medium level and keep on stirring continuously.
• About half an hour into it, the mixture will start to bubble.
• Once the Kalu Dodol mixture becomes thick and does not stick to the sides of the pan, you can add the chopped cashew. If you see excess oil surfacing, you can remove it with a spoon. This happens when the oil starts to separate.
• Once thick, transfer the mixture onto a flat surface and press down so that it becomes flat and even.
• Leave it to cool down completely which takes about 6 - 7 hours. After its well cooled, cut it into pieces and enjoy.