Sri Lankan dodol is a delectable, sticky confection that holds a special place in the island’s culinary culture, often enjoyed during festive occasions like Sinhala and Tamil New Year or family gatherings. This sweet treat, with its glossy sheen and toffee-like consistency, is made from a harmonious blend of coconut milk, kithul jaggery, and rice flour, slow-cooked to perfection. The process requires patience and love, as the mixture transforms over hours into a rich, caramelized delight. This recipe stays true to Sri Lankan traditions, using authentic ingredients like kithul jaggery for its unique, earthy sweetness and pandan leaves for a subtle aromatic lift. Whether you’re a seasoned cook or a curious beginner, this detailed guide will help you create the best dodol at home, rivaling the treats found in Sri Lankan markets.
Ingredients
- 500g rice flour
- 1 liter fresh thick coconut milk
- 400g kithul jaggery (substitute with palm sugar if unavailable), finely chopped or grated
- 150g granulated sugar (optional, for extra sweetness)
- 1/4 tsp salt
- 100ml water (for dissolving jaggery)
- 50g cashew nuts, roughly chopped (optional, for texture)
- 1 tbsp vegetable oil or ghee (for greasing the tray)
Equipment
- Large non-stick wok or deep saucepan
- Sturdy wooden spoon or silicone spatula
- Greased tray or mold (8×8 inch or similar)
- Small saucepan (for jaggery syrup)
Instructions
Step 1: Prepare the Jaggery Syrup
In a small saucepan, combine the kithul jaggery and water. Heat over medium-low heat, stirring gently until the jaggery fully dissolves into a smooth syrup, about 5-7 minutes. Strain the syrup through a fine mesh sieve to remove any impurities or grit, ensuring a silky texture for the dodol. Set the syrup aside to cool slightly. This step is crucial as kithul jaggery provides the authentic, deep flavor that sets Sri Lankan dodol apart.
Step 2: Create the Dodol Base
In a large mixing bowl, whisk together the rice flour and coconut milk until smooth and lump-free. Add the salt to enhance the flavors. The mixture should have a creamy consistency, similar to a thick pancake batter. If using canned coconut milk, shake well before opening to ensure the cream and liquid are fully combined. This base forms the foundation of dodol’s signature chewy texture.
Step 3: Combine and Cook
Pour the rice flour-coconut milk mixture into a large non-stick wok or deep saucepan. Add the cooled jaggery syrup and. Place the wok over low-medium heat and begin stirring continuously with a wooden spoon. The low heat and constant stirring prevent the mixture from sticking to the pan or burning, which is critical for achieving the perfect texture.
Step 4: The Long Stir
Cook the mixture for 1.5 to 2 hours, stirring constantly. This is the heart of dodol-making, requiring patience as the mixture thickens and transforms. Over time, it will darken from a pale cream to a glossy, deep brown, resembling molten toffee. The mixture will become increasingly sticky and start pulling away from the sides of the pan. If adding cashew nuts, stir them in during the last 15 minutes of cooking to ensure they’re evenly distributed without sinking.
Step 5: Test for Doneness
To check if the dodol is ready, drop a small amount into a bowl of cold water. If it forms a soft, chewy ball that holds its shape, it’s done. If it’s too soft or dissolves, continue cooking for another 10-15 minutes, stirring diligently. The final texture should be thick, glossy, and slightly stretchy, with a rich, caramelized aroma.
Step 6: Shape and Set
Lightly grease a tray or mold with vegetable oil or ghee to prevent sticking. Pour the hot dodol mixture into the tray, using a spatula to smooth the surface evenly. Allow it to cool at room temperature for 6-8 hours, or refrigerate for 3-4 hours to speed up the process. As it cools, the dodol will firm up, making it easier to cut.
Step 7: Cut and Serve
Once fully set, use a sharp knife (lightly oiled to prevent sticking) to cut the dodol into small squares, diamonds, or rectangles. For a traditional touch, wrap each piece in parchment paper or cling film to keep them from sticking together. Serve as a sweet treat with a cup of Ceylon tea, or package them as gifts for festive occasions.
Tips for Success
- Choose Quality Ingredients: Freshly grated coconut milk and authentic kithul jaggery elevate the flavor. If fresh coconut milk is unavailable, opt for high-quality canned versions with minimal additives.
- Stirring Endurance: Enlist a friend or family member to take turns stirring, as the process can be physically demanding. A non-stick wok reduces the risk of sticking, making the task easier.
- Storage: Store dodol in an airtight container at room temperature for up to 10 days or in the refrigerator for up to 3 weeks. It may harden slightly over time but remains delicious.
- Variations: For a modern twist, try adding roasted sesame seeds or a hint of cardamom for a unique flavor profile.
Cooking Time
- Prep: 20 minutes
- Cooking: 1.5-2 hours
- Cooling: 6-8 hours (or 3-4 hours refrigerated)
- Total: ~8-10 hours
Yield
- Approximately 40-50 small pieces, depending on cut size
Serving Suggestion
Sri Lankan dodol is best enjoyed in small, bite-sized pieces, allowing the rich, sweet flavors to shine. Pair it with a hot cup of tea or coffee, or serve it as part of a festive dessert platter alongside other Sri Lankan sweets like kokis or athirasa. Its chewy texture and deep jaggery flavor make it a nostalgic treat that’s sure to impress family and friends.
This recipe captures the soul of Sri Lankan dodol, balancing tradition with practical tips to ensure success. Whether you’re celebrating a cultural event or simply craving a sweet indulgence, this dodol will transport you to the vibrant streets of Sri Lanka with every bite.