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Kolu Do Dol Srilankan Recipe

from: Lalith

This dish was introduced to Sri Lanka by migrating Malays. It is made with

coconut milk, jaggery and rice flour. It’s sticky, thick and sweet, much like
the Goan bebinca.

You’ll need a lot of patience since it takes about
eight to nine hours to cook dodol. It must constantly be stirred to prevent it
from burning. When completely cooked, the dodol is firm and doesn’t stick to
your fingers.

Ingredients

► 2 litre coconut milk

► 1 kg jaggery

► 0.5
kg brown sugar

► 100 gm chopped cashewnut

► 10 ml vanilla essence

► 2 gm
chopped cardamom

► 300 gm rice flour

► 5 gm salt.

Preparation

Grate the jaggery and mix all the ingredients
together. Keep on a flame for four hours. Keep stirring till it becomes hard and
turns black. Pour the mixture into a mould. Set aside. Cut and serve after it is
done.

 

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