Traditional Kalu Dodol Recipe
Traditional Kalu Dodol is a very popular must have Avurudu sweet in Sri Lanka. This dark sweet consists mainly coconut milk, jaggery and rice flour. Making Kalu Dodol is not a difficult thing. But consumes lots of time and involves lots of stirring. Out of the ingredients we got today, we can make around 2 1/2 kgs of Kalu Dodol.
- White Raw Rice Flour – 350g
- Thick Coconut Milk – 3 L
- Jaggery – 900g
- Brown Sugar – 250g
- Ground Cardamom – 12
- Cashew – 200g
- Salt – 01 tsp
- Chop cashew and grate jaggery. Keep it aside.
- Sieve rice flour. Reserve around 500ml of coconut milk and then mix rice flour with rest of coconut milk.
- After mixing all rice flour with coconut milk filter it. Then only we can remove flour lumps if any.
- Melt jaggery in reserved coconut milk. It’s okay if there are tiny jaggery pieces. But all the big pieces we need to melt by using hands.
- Add sugar into this melted jaggery. Keep the pan on the stove and stir under low heat until sugar and jaggery dissolves completely.
- Put rice flour and coconut milk mixture into the jaggery mixture. By this time rice flour has gone to the bottom of the pan. So, mix it very well before pouring it to the jaggery mixture.
- Add salt and ground cardamom.
- Increase fire to medium level and stir continuously until we finish making dodol.
- After around ½ an hour the mixture is well heated, and bubbles are coming up.
- When dodol becomes thick and doesn’t stick on the sides of the pan add chopped cashew. By this time, it starts coming oil from this Dodol. You can slowly remove excess oil by using a spoon.
- When the mixture becomes thicker transfer this to a flat surface and press down the mixture to make it flat.
- Leave it until dodol cools down completely. This takes around 06-07 hours. When dodol cools down completely cut it into pieces.