What is Dodol? It is a dark, sweet, almost gel-like candy palm-based confection commonly found in Southeast Asia and the Indian subcontinent.
Kalu dodol is believed to have been introduced to Sri Lanka by Malay migrants, perhaps from Indonesia. It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries. It is also popular in Malaysia, Singapore, Brunei, the Philippines, South India, Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.
Makes about 2kg of Kalu Dodol
1KG OF JAGGERY (when Purchasing try to buy good quality dark juggery)
6-7 TINS OF COCONUT MILK (About 2.4-2.8Liters) you can scrape fresh coconut and squeeze the milk out and use this. Use the same amount. It should be the ratio of 2L of thin coconut milk and 500g of thick coconut milk.
350g RICE FLOUR
350G OF CASHEW NUTS (I personally like more cashews in this recipe but you can reduce and adjust the amount according to your preference)
10 crushed powdered CARDAMOM PODS
Note: You require similar medium to large Wok/thatchiya made out of metal and a metal spoon to make this recipe. Non stick pans are not recommended.
Mixing time about 2.5-3hours you need to put some muscle into this
I used this brand Jaggery which is available in the U.K.
METHOD
First fry the cashews lightly until its a becomes golden. Take it off the pan,keep it aside.
Into the same thatchiya add the coconut milk, jaggery and rice flour mix well and keep it on the high flame and start cooking.
When it becomes thicker reduce the flame in half and start mixing. Keep mixing about 2hours then you add the cashews and cardamoms and keep mixing for another 30min 1 hour until the mixture becomes like a dough and sticks on your spoon.
When it’s become a dough it will start producing pure coconut oil. Using a spoon you can remove all the excess oil for other cooking needs.
I have attached a ½ a video of the last stage of this so you can see what is the right time to take it off the flame.
Once it becomes like a dough like in the video
take it off the flame and put into a baking tray
press and level it down by using a banana leaf or parchment paper.
Once completely cooled down you can cut and serve this according to your liking.
Tips: don’t forget to mix and scrape down the mixture throughout the cooking as if you don’t mix this then the mixture will burn, stick to the pan and becomes hard and becomes Bulto toffee. Which is something you don’t want. Be alert throughout the cooking process!!
I guarantee you, this is more delicious than you buy from the shop and all your hard work will be paid off!
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