Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish.
Kalu dodol, along with other traditional sweets, is commonly prepared and consumed in celebration of the Sinhala New Year.[6] As the process of making the dish is difficult and time-consuming, nowadays most people don't make kalu dodol themselves, instead preferring to buy it from shops.[1]
Kalu dodol capitaledit
Hambanthota
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Hambanthota is famous for its kalu dodol industry
The Hambanthota area in southern Sri Lanka is famous for kalu dodol, and is sometimes referred to as the kalu dodol capital.[4] The kalu dodol industry is a major source of income for many people in the area.[7]
The kalu dodol shops in Hambanthota are frequently visited by pilgrims coming to visit the nearby holy town of Kataragama.[1] In 2011, the Sri Lankan government allocated Rs. 134 million for setting up kalu dodol sales centres in the Hambanthota area, in an effort to develop the industry.[8]
To make the dish, the kithul jaggery and thin coconut milk is mixed and boiled in a large pan until the mixture is reduced to half the original amount. The rice flour, thick coconut milk and the rest of the ingredients are then added. It is necessary to continuously stir the mixture while simmering, to prevent it from burning and sticking to the pan. The oil that floats to the surface of the mixture must also be repeatedly removed. Once the mixture becomes thick, it is poured into a tray, pressed, and left to cool.[12] This labour-intensive process can take up to nine hours.[10] The firm kalu dodol is cut into pieces before serving.[12]
Referencesedit
^ abcdKuruvita, Peter (2011). Serendip: The Collection. Murdoch Books. p. 134. ISBN9781742669854.
^Gunawardena, C. A. (2005). Encyclopedia Of Sri Lanka. Sterling Publishers. p. 97. ISBN9781932705485.
^Guruge, Ananda (2003). Serendipity of Andrew George. AuthorHouse. pp. 402–403. ISBN9781410757029.
^ abHandunnetti, Dilrukshi (28 February 1999). "Hambantota: the kalu dodol capital". The Sunday Times. Retrieved 8 April 2013.
^Azad, Sher (20 August 2012). . Daily News. Archived from the original on 2 September 2012. Retrieved 8 April 2013.
^Kannangara, Ananda (8 April 2012). "Tantalising sweetmeats and delicacies". Sunday Observer. from the original on 24 February 2015. Retrieved 8 April 2013.
^"South of the border in kalu dodol land". The Sunday Times. 28 February 1999. Retrieved 8 April 2013.
^"Poverty dips in H'tota". Daily News. 23 August 2011. Archived from the original on 3 July 2013. Retrieved 8 April 2013.
^Forbes, Andrew (2007). Travellers Sri Lanka (2nd ed.). Thomas Cook Publishing. ISBN9781841577968.
^ ab"First ever traditional sweet treat mixing festivity". Daily News. 12 April 2012. Archived from the original on 3 July 2013. Retrieved 8 April 2013.
^Simon, Richard (1989). Sri Lanka, the Resplendent Isle. Times Editions. p. 137. ISBN9789812040602.
^ abCervantes, E.P.; George, M. L. C. (2009). Coconut recipes from around the world. Bioversity International. p. 286. ISBN9789290438069.
May 01, 2024
kalu, dodol, sinhala, කල, tamil, தல, sweet, dish, type, dodol, that, popular, lanka, dark, sticky, dish, consists, mainly, kithul, jaggery, from, toddy, palm, rice, flour, coconut, milk, very, difficult, time, consuming, dish, prepare, hambanthota, area, famou. Kalu dodol Sinhala කල ද ද ල Tamil த தல is a sweet dish a type of dodol that is popular in Sri Lanka The dark and sticky dish consists mainly of kithul jaggery from the sap of the toddy palm rice flour and coconut milk Kalu dodol is a very difficult and time consuming dish to prepare The Hambanthota area is famous for the production of this dish Kalu dodolCourseDessertPlace of originSri Lanka derived from the Indonesian dodolServing temperatureCooledMain ingredientsJaggery Rice flour Coconut milk Contents 1 Origins and history 1 1 Kalu dodol capital 2 Description 3 ReferencesOrigins and history editKalu dodol is believed to have been introduced to Sri Lanka by Indonesian migrants 1 2 3 It has also been attributed to the Portuguese who occupied parts of the country during the 16th and 17th centuries 4 With the introduction of artificial ingredients in recent times the preparation of kalu dodol has occasionally deviated from the traditional recipes 5 Kalu dodol along with other traditional sweets is commonly prepared and consumed in celebration of the Sinhala New Year 6 As the process of making the dish is difficult and time consuming nowadays most people don t make kalu dodol themselves instead preferring to buy it from shops 1 Kalu dodol capital edit nbsp nbsp Hambanthotaclass notpageimage Hambanthota is famous for its kalu dodol industry The Hambanthota area in southern Sri Lanka is famous for kalu dodol and is sometimes referred to as the kalu dodol capital 4 The kalu dodol industry is a major source of income for many people in the area 7 The kalu dodol shops in Hambanthota are frequently visited by pilgrims coming to visit the nearby holy town of Kataragama 1 In 2011 the Sri Lankan government allocated Rs 134 million for setting up kalu dodol sales centres in the Hambanthota area in an effort to develop the industry 8 Description editThe main ingredients of kalu dodol are kithul jaggery from the treacle of the Caryota urens plant rice flour and coconut milk 9 Other ingredients such as cashews cardamom and raisins may be added It is dark brown in colour and is a thick sticky and sweet jelly like dish with a slightly granulated texture 1 10 11 To make the dish the kithul jaggery and thin coconut milk is mixed and boiled in a large pan until the mixture is reduced to half the original amount The rice flour thick coconut milk and the rest of the ingredients are then added It is necessary to continuously stir the mixture while simmering to prevent it from burning and sticking to the pan The oil that floats to the surface of the mixture must also be repeatedly removed Once the mixture becomes thick it is poured into a tray pressed and left to cool 12 This labour intensive process can take up to nine hours 10 The firm kalu dodol is cut into pieces before serving 12 References edit a b c d Kuruvita Peter 2011 Serendip The Collection Murdoch Books p 134 ISBN 9781742669854 Gunawardena C A 2005 Encyclopedia Of Sri Lanka Sterling Publishers p 97 ISBN 9781932705485 Guruge Ananda 2003 Serendipity of Andrew George AuthorHouse pp 402 403 ISBN 9781410757029 a b Handunnetti Dilrukshi 28 February 1999 Hambantota the kalu dodol capital The Sunday Times Retrieved 8 April 2013 Azad Sher 20 August 2012 The decline of watalappam Daily News Archived from the original on 2 September 2012 Retrieved 8 April 2013 Kannangara Ananda 8 April 2012 Tantalising sweetmeats and delicacies Sunday Observer Archived from the original on 24 February 2015 Retrieved 8 April 2013 South of the border in kalu dodol land The Sunday Times 28 February 1999 Retrieved 8 April 2013 Poverty dips in H tota Daily News 23 August 2011 Archived from the original on 3 July 2013 Retrieved 8 April 2013 Forbes Andrew 2007 Travellers Sri Lanka 2nd ed Thomas Cook Publishing ISBN 9781841577968 a b First ever traditional sweet treat mixing festivity Daily News 12 April 2012 Archived from the original on 3 July 2013 Retrieved 8 April 2013 Simon Richard 1989 Sri Lanka the Resplendent Isle Times Editions p 137 ISBN 9789812040602 a b Cervantes E P George M L C 2009 Coconut recipes from around the world Bioversity International p 286 ISBN 9789290438069 Retrieved from https en wikipedia org w index php title Kalu dodol amp oldid 1219816105, wikipedia, wiki, book, books, library,
