Dumbara Dodol, eight pieces of the dark, sticky Sri Lankan sweet made from rice flour, coconut milk and kithul treacle. Dumbara cooks the mixture for hours until it turns a deep caramel brown, adds cashew nuts, then sets and cuts it.
Kalu dodol, the black dodol, is best known from the south coast of Sri Lanka and is a favourite at Avurudu (Sinhala and Tamil New Year) and on gift trays. It is soft and chewy, with a fine grain.
Details
- Ingredients: kithul treacle, rice flour, coconut milk, cashew nuts.
- Pack: 8 pieces in a kraft paper tray with a clear lid.
- Allergens: cashew.
- No artificial colours, flavours or preservatives.
Storage
Store in a cool, dry place away from sunlight. These are fresh sweets: the maker gives a shelf life of 10 days from the date of making.
Dumbara Natural Foods has made kithul treacle, jaggery and other kithul foods at Kengalla, near Kandy in Sri Lanka, since 2006.
