Dodol Making

Dodol is a deliciously sticky and sweet dish that is often believed to have been introduced by Malaysian immigrants. It’s found all throughout Sri Lanka, but kalu dodol in particular is most popular in Southern Sri Lanka. Hambantota has even been named the kalu dodol capital across the island as pilgrims going to visit Kataragama often gather around kalu dodol shops throughout the district.

Dodol is typically made from coconut milk, jaggery (palm tree syrup), and rice flower, cashew nuts, etc. Making kalu dodol is a complex and time-consuming affair, one that can take as long as nine hours! For people with a sweet tooth, this will definitely be worth the day trip. Enjoy tasting and watching dodol makers expertly craft these treats during your stay in Hambantota.

 

Experience the traditions of dodol making during your stay by emailing us at DeepSouth@hdcc.lk today!