Sri Lankan
Dodol
Sri Lankan dodol is a rich, dark coconut and kithul jaggery sweet cooked slowly until glossy, chewy, and fragrant with cardamom. It is traditionally stirred until the coconut oil separates and the mixture pulls away from the pan.
Watch it madeLondon Suya Tamil · 11:41
Ingredients
- Thick coconut milk1 cup
- Kithul jaggery, grated or chopped140g
- Rice flour1/4 cup
- Water1/4 cup
- Cashew nuts, roughly chopped2 tbsp
- Ground cardamom1/4 tsp
- Salt1 small pinch
- Coconut oil or ghee, for greasing1 tsp
Method
- Grease a small tray or shallow dish with coconut oil or ghee and set it near the stove.
- Place the kithul jaggery and water in a heavy-bottomed pan over low heat and stir until the jaggery dissolves.
- Strain the jaggery syrup through a fine sieve to remove grit, then return it to the cleaned pan.
- In a bowl, whisk the rice flour with the thick coconut milk until completely smooth with no lumps.
- Add the coconut milk mixture to the jaggery syrup and stir well before turning the heat to low.
- Cook over low heat, stirring continuously with a strong wooden spoon so the mixture does not catch on the bottom.
- After about 20 minutes, the mixture will thicken and darken; keep stirring and scraping the sides and base of the pan.
- Continue cooking until the dodol becomes very glossy, pulls away from the sides of the pan, and a little coconut oil begins to separate at the edges.
- Stir in the cashews, cardamom, and salt, then cook for 2 to 3 minutes more until evenly mixed.
- Transfer the hot dodol to the greased tray, press it flat with the back of a greased spoon, and let it cool completely.
- Cut into firm squares or diamonds before serving.
Common questions
Can I substitute kithul jaggery if I can't find it?
Yes. Use palm jaggery, gula melaka, or dark brown sugar in a pinch, but the flavor will be less smoky and complex. If using brown sugar, reduce the water slightly and expect a softer, less traditional dodol.
How long does dodol take to cook, and how do I know it's ready?
Usually 30–45 minutes of steady low-heat stirring, sometimes longer depending on pan size and heat. It’s ready when it turns glossy, thick and sticky, pulls away from the pan, and a little oil appears at the edges.
What are the most common mistakes when making dodol?
The biggest mistakes are cooking on heat that’s too high, not stirring constantly, and adding flour directly without smoothing it in the coconut milk first. Any of these can cause lumps, scorching, or a grainy texture.
How should I store dodol, and how long does it keep?
Cool completely, then wrap tightly or store in an airtight container. Keep at room temperature for 3–4 days, or refrigerate for up to 2 weeks. For longer storage, freeze portions well wrapped for about 2 months.
How is dodol usually served?
Cut into small squares or diamonds and serve at room temperature as a sweet snack or festive treat. It pairs well with tea or coffee, and you can line the pieces with greased parchment so they don’t stick together.