Kalu Dodol
කළු දොදොල්
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Dodol is a sweet originating in Indonesia and is commonly found in Southeast Asia and the Indian subcontinent.
Kalu Dodol is believed to be attributed to the Portuguese, with being introduced to Sri Lanka by Malay migrants from Indonesia.
Kalu Dodol is a popular sweet in Sri Lanka, which is a dark and sticky sweet made from kithul treacle, coconut milk and rice flour, and is widely prepared and consumed during the April Avuruddu festive season.
Makes 1.5 kg
Dodol is a sweet originating in Indonesia and is commonly found in Southeast Asia and the Indian subcontinent.
Kalu Dodol is believed to be attributed to the Portuguese, with being introduced to Sri Lanka by Malay migrants from Indonesia.
Kalu Dodol is a popular sweet in Sri Lanka, which is a dark and sticky sweet made from kithul treacle, coconut milk and rice flour, and is widely prepared and consumed during the April Avuruddu festive season.
Makes 1.5 kg
20-25 mins.
Preparation
3hrs. 20 mins.
Cooking
1 hr.
Resting
Ingredients
- 875g kithul treacle
- 5x 400ml tinned coconut milk
- 10 cups (2 ½ litres) coconut milk
- 350g rice flour
- 1 cup (250ml) coconut milk
- 1 cup (250ml) warm water
- 20g cashews- chopped
- 4 cardamon seeds- crushed
Utensils
- 2 Large mixing bowl
- Medium mixed bowl
- Large Wok
- Stainless steel large mixing spoon
- Large Wooden Spoon
- Pestle/ Rolling pin
- Kinfe
- Chopping Board
- Baking tray
Instructions
1.
- 20g cashews- chopped
Chop the cashews into fine pieces- set aside.
2.
- 4 Cardamon pods
In a small frying pan, warm the Cardamon pods- for about 1-2 minutes.
Then using a pestle or a rolling pin- crush the Cardamon pods- set aside.
3.
- 5x 400ml tinned coconut milk
Empty 5 tins of the coconut milk into a large bowl.
To reduce the very thick texture of the coconut milk- add warm water to dilute the coconut milk to a slightly thick consistency.
*The coconut milk consistency should be thick enough to mix in the rice flour.
4.
- 10 cups coconut milk
After diluting the coconut milk- separate 10 cups of coconut milk into another medium-sized bowl.
5.
- 350g rice flour
Add the rice flour to the bowl of 10 cups of coconut milk.
When mixing the rice flour with the coconut milk- use your hand/hands to mix the wet and dry ingredients together.
6.
- 1 cup coconut milk
- 1 cup warm water
From the remaining 5 tins of diluted coconut milk- add 1 cup of coconut milk to a small bowl.
Add 1 cup of warm water to the coconut milk- mixing to reduce the thick consistency of the coconut milk- to get a very thin consistency coconut milk.
7.
In a large wok over low-to-medium heat, add the 2 cups of (thin consistency) coconut milk.
Then add the kithul treacle and mix the ingredients together.
*Initially use a wooden spoon to mix.
8.
When the liquid is beginning to get warmed- after about 15 minutes gradually add a cup of the thick coconut milk and rice flour mixture and keep stirring.
*Every 5-10 minutes keep adding the remaining coconut milk and rice flour mixture.
9.
After the 1 hr mark- there should be a change in colour and texture of the Kalu Dodol batter.
Reduce to low heat, to prevent the oil from the coconut oil excessively splattering everywhere.
10.
Keep on mixing the Kalu Dodol mixture, to prevent it from getting burnt.
Reaching the 2 hr mark- should feel the Kalu Dodol mixture thickening.
*By this point- it is advisable to use the stainless steel spoon to continue mixing.
11.
After 2 ½ hrs, should start to see oil forming around the Kalu Dodol batter.
12.
Continue mixing the Kalu Dodol batter and carefully extract the oil forming around the mixture.
13.
At the 3hrs mark- it would be evident that the Kalu Dodol mixture is beginning to form into a lump.
Now add the chopped cashews and crushed Cardamon pods- continue mixing the Kalu Dodol mixture.
14.
The Dodol mixture having formed into a thick luscious lump- remove from the heat and evenly spread the Kalu Dodol mixture in a baking tray.
15.
Set aside to cool for 1 hr and then cut into desired sizes.
Have you tried this recipe?
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