kalu dodol
{{Short description|Type of dodol popular in Sri Lanka}}
{{Infobox prepared food
| name = Kalu dodol
| image = Kalu Dodol.JPG
| image_size = 200px
| caption =
| alternate_name = Dodol
| country = Sri Lanka, derived from the Indonesian dodol
| region =
| creator =
| course = Dessert
| type =
| served = Cooled
| main_ingredient = Jaggery, Rice flour, Coconut milk
| variations = Moor Dodol
| calories =
| other =
}}
Kalu dodol ({{langx|si|කලු දොදොල්}}, {{langx|ta|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. It is difficult and time-consuming to prepare. The Hambanthota area is known for the production of this dish.
Origins and history
Kalu dodol is believed to have been introduced to Sri Lanka by Indonesian migrants,{{cite book|last=Gunawardena|first=C. A.|title=Encyclopedia Of Sri Lanka|year=2005|publisher=Sterling Publishers|isbn=9781932705485|page=97|url=https://books.google.com/books?id=hWLQSMPddikC&q=kalu+dodol&pg=PA97}}{{cite book|last=Guruge|first=Ananda|title=Serendipity of Andrew George|year=2003|publisher=AuthorHouse|isbn=9781410757029|pages=402–403|url=https://books.google.com/books?id=JQNANM5ltlUC&q=kalu+dodol&pg=PA402}} It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries.
With the introduction of artificial ingredients the preparation of kalu dodol has occasionally deviated from the traditional recipes.{{cite news|last=Azad|first=Sher|title=The decline of watalappam|url=http://www.dailynews.lk/2012/08/30/fea02.asp|access-date=8 April 2013|newspaper=Daily News|date=20 August 2012|archive-url=https://web.archive.org/web/20120902020809/http://www.dailynews.lk/2012/08/30/fea02.asp|archive-date=2 September 2012|url-status=dead}}
Kalu dodol, along with other traditional sweets, is commonly prepared and consumed in celebration of the Sinhala New Year.{{cite news|last=Kannangara|first=Ananda|title=Tantalising sweetmeats and delicacies|url=https://archives.sundayobserver.lk/2001/pix/PrintPage.asp?REF=/2012/04/08/fea05.asp|access-date=8 April 2013|newspaper=Sunday Observer|date=8 April 2012|url-status=live|archive-url=https://web.archive.org/web/20150224123231/http://www.sundayobserver.lk/2001/pix/PrintPage.asp?REF=%2F2012%2F04%2F08%2Ffea05.asp|archive-date=24 February 2015}}
=Kalu dodol capital=
{{Location map
| Sri Lanka
| width = 150
| caption = Hambanthota is famous for its kalu dodol industry
| label = Hambanthota
| position = left
| lat_deg = 06
| lat_min = 07
| lat_sec = 28
| lon_deg = 81
| lon_min = 07
| lon_sec = 21
}}
The Hambanthota area in southern Sri Lanka is known for kalu dodol, and is sometimes referred to as the kalu dodol capital.{{cite news|last=Handunnetti|first=Dilrukshi|title=Hambantota: the kalu dodol capital|url=http://www.sundaytimes.lk/990228/bus3.html|access-date=8 April 2013|newspaper=The Sunday Times|date=28 February 1999}} The kalu dodol industry is a major source of income for many people in the area.{{cite news|title=South of the border in kalu dodol land|url=http://www.sundaytimes.lk/990228/busm.html|access-date=8 April 2013|newspaper=The Sunday Times|date=28 February 1999}}
The kalu dodol shops in Hambanthota are frequently visited by pilgrims coming to visit the nearby religious site of Kataragama.{{cite book|last=Kuruvita|first=Peter|title=Serendip: The Collection|year=2011|publisher=Murdoch Books|isbn=9781742669854|page=134|url=https://books.google.com/books?id=1ctT5PJcNOUC&q=kalu+dodol&pg=PA134}} 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.{{cite news|title=Poverty dips in H'tota|url=http://www.dailynews.lk/2011/08/23/news31-1.asp|access-date=8 April 2013|newspaper=Daily News|date=23 August 2011|archive-url=https://archive.today/20130703023231/http://www.dailynews.lk/2011/08/23/news31-1.asp|archive-date=3 July 2013|url-status=dead}}
Description
The main ingredients of kalu dodol are kithul jaggery (from the treacle of the Caryota urens plant), rice flour and coconut milk.{{cite book|last=Forbes|first=Andrew|title=Travellers Sri Lanka|year=2007|publisher=Thomas Cook Publishing|isbn=9781841577968|url=https://books.google.com/books?id=bHD_ko0qKqYC&q=kalu+dodol|edition=2nd}} 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.{{cite book|last=Simon|first=Richard|title=Sri Lanka, the Resplendent Isle|year=1989|publisher=Times Editions|isbn=9789812040602|page=137|url=https://books.google.com/books?id=cmNuAAAAMAAJ&q=kalu+dodol}}
To make the dish, kithul jaggery and thin coconut milk are boiled and rice flour, thick coconut milk and other ingredients are added. After cooking it is poured into a tray, pressed, and left to cool.{{cite book|title=Coconut recipes from around the world|year=2009|publisher=Bioversity International|isbn=9789290438069|page=286|url=https://books.google.com/books?id=dqUNXbam2WYC&q=kalu+dodol&pg=PA286|author=Cervantes, E.P.|author2=George, M. L. C.}} This labour-intensive process can take up to nine hours.{{cite news|title=First ever traditional sweet treat mixing festivity|url=http://www.dailynews.lk/2012/04/12/fea29.asp|access-date=8 April 2013|newspaper=Daily News|date=12 April 2012|archive-url=https://archive.today/20130703021126/http://www.dailynews.lk/2012/04/12/fea29.asp|archive-date=3 July 2013|url-status=dead}}
References
{{Reflist}}
{{Sri Lankan cuisine}}
Category:Sri Lankan desserts and sweets