Kithul Dodol – A Sri Lankan Style Fudge Made In Minutes 

Yield – 10 pieces 

Prep time –  2 mins                 Cooking time – 10 mins

Dodol is a traditional sweet popular in South and South East Asian regions. The recipe for dodol varies from region to region, but its main ingredients typically include coconut milk, palm sugar, rice flour, and sometimes additional flavorings. The preparation of dodol involves cooking the ingredients over low heat for an extended period, often requiring constant stirring to achieve the desired consistency. The final product is a dense, chewy, sticky treat with a rich coconut and caramel-like flavor. Additional ingredients like cashew nuts, peanuts, and sesame seeds may be added for variation.

Kalu Dodol, Muscat, and Kiriya also known as Kiri Dodol are famous Dodol versions available in Sri Lanka. Although they are slightly different in textures and colors, pretty much they use similar ingredients. This delicious sweet treat is gifted to us through Portuguese colonization where we can find Indonesian roots as well.  

Dodol is commonly enjoyed during festive occasions and religious celebrations. Having said that it’s a perfect snack for any time of the day. It is also a popular souvenir for tourists visiting the aforementioned countries, as it represents a taste of their cultural heritage. This reminds me of bringing Kalu Dodol and Muscat during our trips to sacred cities like Katharagama, Anuradhapura, Dambulla, and Thalawila. Of course, there are many more places where you can buy them but, the prices are always associated with the quality. 

Finding Dodol here in Canada is very challenging unless if someone brings us a piece during their visits to Sri Lanka. As a foodie, who loves to recreate dishes with a twist or using fewer ingredients and time, this particular Dodol recipe is something I would want you to try. It’s made with Kithul flour and done in less than 15 minutes. This recipe is gluten-free, vegan-friendly, refined sugar-free, and packed with nutrients. Besides, Kithul flour recipes are perfect for summers to cool down your body. 

What do you need: 

• 1 cup kithul flour (Jaggery palm flour)
• 3/4 cup jaggery powder 
• 1 1/2 cups coconut milk (thick)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cardamom powder
• 1/4 cup cashew, roasted and chopped 

Let’s make it: 

1. Add kithul flour to a nonstick pan and roast on low-medium heat for 1 – 2 minutes until slightly brown. 
2. Add jaggery and mix until it combines together.
3. Pour the coconut milk into the dry mix and cook it on low-medium heat for 3 – 4 minutes. 
4. When you see the mixture gets thickened and lumpy, add salt, cardamom, and cashew.
5. Cook the mixture for another 2 – 3 minutes until it forms a nonsticky dough. 
6. Transfer the mixture to a greased tray. 
7. Flatten it to 1/2 inch thickness using a spatula or a banana leaf while it’s still hot. 
8. Let it cool for about 5 minutes before cutting it into squares of 2×2 inches. 
9. Serve with a cup of tea on the side. 

Tips for you: 

• Make sure to stir the mixture continuously to prevent burning and cook evenly. 
• The texture of the final mixture is similar to a fudge and it’s nonsticky. 
• For extra crunch and taste, feel free to use some cashew nuts for garnishing. 
• The thickness and size of a piece is depends on your choice. 

Make ahead info: 

• Make coconut milk From fresh coconut or use good quality ready-made coconut milk without any preservatives or gums. 
• Grease the pan and knife before starting to cook. 
• Store the leftovers in the fridge for 3 – 4 days.