Kalu dodol

Kalu dodol

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.