Cuisine: Sri Lanka
Kalu Dodol is traditionally made and eaten in April, during Avurudu, the Sinhalese New Year celebrations.
Ingredients:
Coconut milk - 12 cups
Jaggery - 500g
Rice flour - 175g
Cardamom powder - 1/4 teaspoon
Cashew nuts (chopped) - 1 cup
Salt - a pinch
Method:
Take a big vessel and pour the coconut milk into it. Add jaggery, rice flour and salt. Mix everything together. Filter the mixture into a heavy bottomed vessel. Add cardamom powder. Cook the mixture on medium heat until the mixture thickens and oil starts to release. Keep stirring continuously. Once the mixture becomes very thick, add chopped cashew nuts and mix well. Transfer the mixture into a greased cake pan. Press with a banana leaf to have a flat surface on top. Set it aside for 2 hours. Cut into pieces of desired size and serve.
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