DISH RESEARCH · Dessert

Kalu Dodol

Also known as: කළු දොදොල්

The selected kalu dodol is a dark Sri Lankan Avurudu sweet of rice flour, thick coconut milk, jaggery, brown sugar, cardamom and cashews, stirred until thick and cut after cooling.

About Kalu Dodol

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Kalu dodol is a dark sweet associated with Sri Lanka’s Avurudu table. DailyLife.lk’s selected recipe is built from white raw rice flour, thick coconut milk and jaggery, with brown sugar, cardamom and cashews.

The cashews are chopped and the jaggery grated. A little of the same coconut milk is reserved, while the remainder is mixed with the sieved rice flour and filtered to remove lumps.

The jaggery is dissolved in the reserved coconut milk, then brown sugar is added and the mixture stirred over low heat. The rice-flour mixture is stirred again before being poured into the same pan, followed by salt and ground cardamom.

Continuous stirring over medium heat thickens the mixture. The chopped cashews are added when the dodol pulls away from the pan sides, and excess oil released by the mixture can be spooned off.

The thicker dodol is transferred to a flat surface and pressed level. It is left to cool completely before being cut into pieces, giving the sweet its final shaped presentation.

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Dish type: Dessert
Preparation: Read the preparation
Chop the cashews and grate the jaggery. Sieve the rice flour, reserve a little of the coconut milk and mix the flour into the remainder, then filter out lumps. Dissolve the jaggery in the reserved coconut milk, add brown sugar and stir over low heat until dissolved. Stir the same flour-and-milk mixture again and pour it into the pan. Add salt and ground cardamom, increase to medium heat and stir continuously. Add the cashews when the thick mixture pulls away from the sides; spoon off any excess oil it releases. Transfer the thicker dodol to a flat surface, press it level, cool completely and cut into pieces.

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Ingredients in Kalu Dodol

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Coconut milkbase
Palm Sugarsweetener
Rice flourbinder
Cardamomseasoning
Whole cashewgarnish

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Sri Lanka

Cuisines & regions

Sri Lankan Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Sri Lanka
Cooking traditions: Sri Lankan

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Traditional Kalu Dodol Recipe