Dessert : Dodol – A Traditional Sri Lankan Sweet- how to prepare

 




Dodol is a rich, sticky, and chewy Sri Lankan dessert made from rice flour, coconut milk, and jaggery. It has a deep caramelized flavor with a glossy, jelly-like texture. Often prepared during festive occasions such as Sinhala and Tamil New Year, dodol requires patience and continuous stirring but rewards with a delicious, long-lasting treat.

How to Prepare Dodol

Ingredients

  • 2 cups rice flour
  • 2 ½ cups thick coconut milk
  • 1 ½ cups jaggery (grated or in pieces)
  • ½ cup water (for dissolving jaggery)
  • 2 tablespoons coconut oil (for greasing)
  • ½ teaspoon salt
  • ½ teaspoon cardamom powder (optional)
  • 2 tablespoons cashew nuts (optional, chopped)

Step-by-Step Preparation

1. Preparing the Rice Flour Mixture

  1. In a bowl, mix the rice flour with 1 cup of coconut milk to form a smooth, lump-free paste.

2. Melting the Jaggery

  1. In a large heavy-bottomed pan, heat the jaggery with ½ cup of water over medium heat until fully dissolved.
  2. Strain to remove impurities and return the syrup to the pan.

3. Cooking the Dodol

  1. Add the remaining coconut milk and salt to the jaggery syrup.
  2. Slowly pour in the rice flour mixture, stirring continuously to prevent lumps.
  3. Cook over medium-low heat, stirring constantly with a wooden spoon.
  4. As the mixture thickens, add the cardamom powder and cashew nuts (if using).
  5. Continue stirring until the mixture becomes very thick, glossy, and starts pulling away from the pan’s sides.

4. Setting and Serving

  1. Grease a tray or banana leaf with coconut oil and pour the hot dodol mixture onto it.
  2. Smooth the top with a greased spoon and allow it to cool completely.
  3. Once firm, cut into squares or diamond shapes before serving.

Dodol is a labor-intensive but rewarding sweet, offering a rich taste and a soft, chewy texture that is enjoyed across Sri Lanka and other South Asian regions.


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