Kalu Dodol

Description

Rich, Sticky & Traditionally Sweet

Indulge in the classic Sri Lankan dessert – Kalu Dodol, made with red rice flour, coconut jaggery, cardamom, coconut milk, and crunchy cashew nuts. This soft, caramel-like treat is slow-cooked to perfection for that deep, authentic flavour.

Sri Lankan Kalu Dodol is a sweet traditional dessert made from jaggery (unrefined palm sugar), coconut milk, and rice flour. It has a deep dark brown to almost black colour, giving it its name “kalu” which means black in Sinhala. The mixture is slowly cooked and stirred over hours until it thickens into a dense, chewy, fudge-like consistency. Kalu Dodol is often flavoured with cardamom and sometimes garnished with cashew nuts or grated coconut. It is a popular festive sweet, especially during celebrations like Sinhala and Tamil New Year, and is enjoyed in small slices due to its intense sweetness and rich texture.

Made with coconut jaggery
Rich in traditional taste
No preservatives or additives

🧂 Processing

Jaggery is melted down with water to create a sweet syrup, which is then strained to remove impurities. In a large pan, this jaggery syrup is combined with thick coconut milk and rice flour, stirring continuously over low heat to prevent lumps. The mixture is cooked slowly for several hours, with constant stirring to avoid sticking and burning. As it thickens, cardamom powder is added for fragrance, and occasionally chopped cashew nuts or grated coconut are stirred in. The cooking continues until the mixture becomes dense, sticky, and glossy. Once done, the hot dodol is poured into greased moulds or trays and left to cool and set. After firming up, it is cut into small squares or diamond shapes and served as a sweet treat.

🎨 Colour & Appearance

Kalu Dodol has a deep, dark brown to almost black colour, which is glossy and smooth on the surface due to the caramelised jaggery and thick coconut milk. Its texture is dense, sticky, and chewy, often with a slightly shiny finish. When cut, it holds its shape well and may reveal small bits of cashew nuts or grated coconut embedded inside. The appearance is rich and inviting, reflecting its intense sweetness and traditional heritage.

🍽 Food Applications

• Festive Dessert: A classic sweet served during Sinhala and Tamil New Year celebrations and other special occasions.

• Snack: Enjoyed as a rich, energy-dense treat between meals or with tea.

• Gift Item: Commonly packaged and given as a traditional gift during festivals and family gatherings.

• Dessert Platter: Featured in Sri Lankan dessert assortments alongside sweets like kavum and kokis.

• Cultural Show-piece: Served at cultural events and ceremonies to showcase traditional Sri Lankan cuisine.

• Party Favour: Often included in wedding or party favour boxes as a symbol of sweetness and prosperity.

🧾 Ingredients

Jaggery (unrefined palm sugar), Thick coconut milk, Rice flour

✅ Dietary Info

• Vegetarian: Made entirely from plant-based ingredients.

• Gluten-Free: Uses rice flour, making it suitable for gluten-free diets.

• High in Sugar: Contains significant natural sugars from jaggery, so best enjoyed in moderation.

• Rich in Healthy Fats: Contains coconut milk, which provides medium-chain triglycerides (MCTs).

• Energy-Dense: Provides a high calorie count due to sugars and fats, ideal for quick energy but not for frequent consumption.

• No Artificial Additives: Traditionally made with natural ingredients and free from preservatives.

• Allergen Note: May contain nuts (cashews), which should be considered for those with allergies.

🕒 Storage & Shelf Life

Store in a cool, dry place.  Transfer contents to a clean, dry container after opening and Refrigerate. Best enjoyed within 2–3 months to retain freshness and flavour.

📦 Packaging

Packaged in can’s that seal in aroma and taste. Available in compact sizes for daily use and larger jars for culinary professionals. Wholesale options tailored for retailers.

Additional information