How to make Traditional Kalu Dodol
Kalu Dodol is a dark sweetmeat made from Jaggery and Coconut Milk that is popular for Sinhala Avurudu and special occasions. Kalu Dodol requires a lot of stirring while making, so it requires at least 2 people, but the result is very delicious.
It is important to add a Caramelized Sugar syrup into the Dodol mixture while preparing it because it will help give it a dark color. In this recipe, you need to extract the milk from the grated Coconut 3 times into 3 separate bowls. Each time you extract the milk, it will become thinner.
Although we prepared this Kalu Dodol on the stove top, in the old days, they would prepare this outside on a dara lipa (a hearth made of clay).
If you like Kalu Dodol, you might be interested in checking out our delicious Bibikkan and Handi Kavum recipes.
Ingredients
- 2 dried Large Coconuts (or 5 dried regular Coconuts)
- 500g of Jaggery
- 250g of Brown Sugar
- 250g of Red Rice Flour
- Salt
- Cashews
Instructions
- Grate 2 dried large Coconuts.
- Extract thickened Coconut Milk from the grated Coconut Milk into a bowl.
- Extract thinned Coconut Milk from the same grated Coconut Milk into another bowl.
- Extract thinned Coconut Milk for the third time from the same grated Coconut into a third bowl.
- Now add the thinned Coconut Milk that was extracted from the third time into a large pot.
- Add 500g of grated Jaggery into the pot.
- Using your hands, stir and mix until the Jaggery is melted.
- Heat the pot over medium heat.
- Add Salt to taste.
- Stir this mixture and do not stop.
- While 1 person is stirring the mixture, add 250g of Red Rice Flour into a bowl.
- Now add the thinned Coconut Milk that was extracted from the second time into the bowl.
- Using your hands, stir and mix the Flour thoroughly until it is well incorporated.
- Add 250g of Brown Sugar into the pot.
- Now add the Rice Flour mixture into the pot.
- Keep stirring and do not stop.
- After about 15 to 20 minutes of stirring, it will become thick. Now add the thickened Coconut Milk, a little at a time while stirring thoroughly.
- After the mixture thickens again, turn the heat down to low.
- Add the Caramelized Sugar into the pot, a little at a time, while stirring thoroughly. 250g + water
- Add 20g of crushed Cardamom.
- After about 3 hours of total stirring time, the mixture should be thickened so it clumps together. At this point, add some chopped Cashews.
- Keep stirring.
- Once it is heavy to the spoon when stirring and Oil is leaking from the mixture, use a spoon to remove any excess Oil leaving a bit behind.
- Keep stirring for about half an hour more.
- Now add this mixture into a baking pan and spread evenly.
- Add some Cashews on top and leave it overnight to set.
- Once the Kalu Dodol has set, cut into squares.
For the Caramelized Sugar Syrup
- Heat 2 tbsp of the 250g of Sugar in a saucepan over medium heat.
- Once the Sugar starts caramelizing, add a cup of Water.
- Add the remaining Sugar.
- Stir frequently until all the Sugar has melted and the sugar mixture is bubbling.
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