Traditional Kalu Dodol

Ingredients

• 350g white raw rice flour 
• 3L thick coconut milk 
• 900g jaggery
• 250g brown sugar
• 12 pods of ground cardamom
• 200g cashew nuts 
• 1 tsp salt 

Instructions

1. Chop the cashew nuts and grate the jaggery. Set them aside for later use.

2. Sieve the rice flour to remove any lumps. Set aside 500ml of the coconut milk, and combine the remaining coconut milk with the rice flour.

3. After mixing the rice flour and coconut milk thoroughly, strain the mixture to ensure it is smooth and free from any flour lumps.

4. Heat the reserved coconut milk in a pan and add the grated jaggery. Melt the jaggery completely, leaving only small pieces. Use your hands if necessary to break down any large chunks.

5. Stir in the brown sugar to the melted jaggery mixture. Place the pan over low heat and stir continuously until both the jaggery and sugar dissolve entirely.

6. Mix the rice flour and coconut milk mixture thoroughly again, as the rice flour tends to settle at the bottom. Gradually pour it into the jaggery mixture, stirring continuously.

7. Stir in the salt and ground cardamom. Increase the heat to medium and continue stirring constantly to prevent lumps from forming.

8. After about 30 minutes, the mixture will thicken and begin to bubble. Continue stirring to avoid burning.

9. When the mixture becomes very thick and starts releasing oil, add the chopped cashews. If excess oil appears, carefully spoon it out.

10. Once the dodol has thickened to the desired consistency and doesn’t stick to the sides of the pan, transfer it to a flat, greased surface. Press it down to flatten evenly.

11. Allow the dodol to cool completely for 6-7 hours. Once cooled, cut it into pieces and serve.

Kalu Dodol is a rich, traditional Sri Lankan sweet, perfect for celebrations or as a treat. With its soft, chewy texture and the delightful combination of jaggery, coconut milk, and cashews, it’s a timeless favorite. Enjoy every bite of this homemade delicacy!