Delicious food with Rice | uk Life Sinhala | Ithurum bath dodol

#uklifesinhala #uksinhala #ithurumbathdodol #dodo ✔️කුස්සියේ රස කෑමක් හදමුද | uk Life Sinhala | Ithurum bath dodol ✔️ඉතුරුම් බත් වලින් රසම රස දොදොල් විනාඩි විනාඩි 20 න් හදමු | ITHURUM BATH DODOL #dodol #sinhala අවශ්‍ය ද්‍රව්‍ය බත් මෙෂරින් කප් දෙකක් උකු පොල්කිරි මෙෂරින් කප් තුනක් සීනි 250g පොල් තෙල් 4 tbsp Karada mungu 5 #ithrumbathdodol #srilankan #sinhala සාමිප්‍රදායික කලු දොදොල් Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொடோல்) 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. The main ingredients of kalu dodol are kithul jaggery (from the treacle of the Caryota urens plant), rice flour and coconut milk.[9] Other ingredients such as cashews, cardamom and raisins may be added. It is dark brown in colour and is a thick, sticky and sweet jelly-like dish with a "slightly granulated" texture.[1][10][11] To make the dish, the kithul jaggery and thin coconut milk is mixed and boiled in a large pan until the mixture is reduced to half the original amount. The rice flour, thick coconut milk and the rest of the ingredients are then added. It is necessary to continuously stir the mixture while simmering, to prevent it from burning and sticking to the pan. The oil that floats to the surface of the mixture must also be repeatedly removed. Once the mixture becomes thick, it is poured into a tray, pressed, and left to cool.[12] This labour-intensive process can take up to nine hours.[10] The firm kalu dodol is cut into pieces before serving.[ උකු පොල් කිරි 800ml (ටින් කළ පොල් කිරිත් හොඳයි. ඕන නම් පොල්කිරි 400 ෆ්‍රෙෂ් කිරි 200, වතුර 200 දාන්නත් පුලුවනි. මම එහෙමත් හැදුවා) එනසාල් කුඩු ටිකක් ලුණු සවල්පයක් කජු, බැදපු තල ඇට ටිකක් (අවශ්‍ය නම්) WHAT IS KALU DODOL? Kalu dodol is a dark, almost gel-like candy, While its true origins have disappeared into the mists of time, kalu dodol remains one of Sri Lanka‘s most popular sweetmeats, and like kaju aluwa, is traditionally made and eaten in April, during Avurudu, the Sinhalese New Year celebrations. ▶ SUBSCRIBE to my channel for more videos /channel/UC0J8IdVnQsmlRmnccOQCzzQ https://www.facebook.com/Cooking-with-Caroleena-114873596916985/ Instagram: https://www.instagram.com/cooking_with Leave Your Comments & Share My Videos.Please Subscribe /channel/UC0J8IdVnQsmlRmnccOQCzzQ

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