Deliciously slippery, Kalu Dodol is a succulently sweet treat. ‘Kalu’ meaning ‘black’ and Dodol is at best described as a form of Muscat. It’s the only texture that is in common with Muscat as its taste is completely different. If you wish to savour Kalu Dodol in its purest form it is to the South that you have to make your way too. The district of Hambantota besides has a strong heritage boasts of making the sweetest Dodol in the country.

The primary ingredients to make the Dodol is Jaggery, rice flour, and coconut milk.

To make the dish, the Kithul Jaggery and thin coconut milk are mixed and boiled in a large pan until the mixture is reduced to half the original amount. The rice flour, thick coconut milk and the rest of the ingredients are then added. It is necessary to continuously stir the mixture while simmering, to prevent it from burning and sticking to the pan. The oil that floats to the surface of the mixture must also be repeatedly removed. Once the mixture becomes thick, it is poured into a tray, pressed, and left to cool.

This is an intensive process and it can take up to nine hours. The firm and scrumptious Kalu Dodol is cut into pieces before serving.