Kalu Dodol

Kalu Dodol is a traditional sweet delicacy, originating from the Sri Lankan and Indonesian cuisines. It is a dense, dark and sticky dessert, made primarily from coconut milk, jaggery, and rice flour. The dessert is particularly popular in the Galle district of Sri Lanka and in the Betawi culture of Indonesia.

History

The origins of Kalu Dodol are traced back to the Portuguese era in Sri Lanka, where it was introduced by the Portuguese settlers. The dessert has since been adopted and adapted by the local Sri Lankan and Indonesian communities, becoming a staple in their respective cuisines.

Preparation

The preparation of Kalu Dodol involves a slow cooking process that can take up to several hours. The main ingredients, coconut milk, jaggery, and rice flour, are mixed together and cooked over a low heat until the mixture thickens and darkens to a rich brown color. The resulting dessert is then allowed to cool and set before being cut into pieces and served.

Cultural Significance

In Sri Lanka, Kalu Dodol is traditionally prepared during the Ramadan period and is often served at Iftar meals. In Indonesia, it is commonly found in traditional markets and is often served as a dessert at Betawi weddings and other special occasions.

Variations

There are several variations of Kalu Dodol, depending on the region and personal preferences. Some variations include the addition of spices such as cardamom or cinnamon, while others may include different types of sweeteners such as palm sugar or honey.

See Also

• List of Sri Lankan desserts
• List of Indonesian desserts

This Sri Lanka-related article is a stub.