 | |
| Alternative names | Dodol |
|---|---|
| Course | Dessert |
| Place of origin | Sri Lanka, derived from the Indonesian dodol |
| Serving temperature | Cooled |
| Main ingredients | Jaggery, Rice flour, Coconut milk |
| Variations | Moor Dodol |
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.