Mouthwatering Vegan Kalu Dodol: A Traditional Sri Lankan Dessert Experience
This vegan Kalu Dodol recipe is a traditional Sri Lankan dessert that is perfect for vegetarians and vegans, offering a rich aromatic experience with the combination of coconut milk, jaggery, rice flour, cardamom, and nutmeg.
Allergens
None (unless using ghee, which contains dairy)
Ingredients
- 2 cups coconut milk 1 cup jaggery, grated or crushed 1/2 cup rice flour 1/4 tsp cardamom powder 1/4 tsp nutmeg, freshly grated 1 tbsp ghee or coconut oil (for greasing) 1 pinch of sea salt
Instructions
- In a saucepan, combine the coconut milk, jaggery, and a pinch of sea salt. Stir well to dissolve the jaggery completely. Add the cardamom powder and nutmeg into the mixture, stirring continuously to blend all the flavors. Gradually add rice flour while constantly stirring, ensuring there are no lumps in the mixture. Keep cooking over medium heat, stirring constantly until the mixture thickens. This process may take around 20 30 minutes. The consistency should be similar to caramel. When the desired consistency is achieved, remove from heat and allow it to cool slightly. Grease a serving dish with ghee or coconut oil and pour the dessert mixture into it. Smooth the top with a spatula. Allow it to cool completely before cutting into slices or squares for serving.
Chef’s Insight
The key to achieving the perfect texture is continuous stirring and patience.
Notes
Jaggery can be found in health food stores or online.