Life style

A Sticky Sri Lankan Dessert Steeped in History

Published

2 years ago

2023/10/8

By Zinara Rathnayake

When I was five years old, I would love to sit beside my loku amma, solving riddles while she worked in the kitchen making kalu dodol. Loku amma was married to my paternal uncle, my father’s older brother. As a young girl, I loved my chatty, always laughing, childlike loku amma for many reasons. But more than anything, I longed for her kalu dodol, a dark brown, gelatinous Sri Lankan sweetmeat made with rice flour, coconut milk and palm jaggery. For loku amma, making dodol in her outside kitchen in Kurunegala, a town 100 km north of the country’s capital, Colombo, was a monthly ritual.

For about 2 kg of dodol (as kalu dodol is also known), you need 300 g of rice flour, fresh and creamy coconut milk from three mature nuts, and at least 1 kg of palm jaggery. Despite everyone’s tut-tutting about the domestic drudgery that dodol making entails, loku amma did it with a cheerful smile.

“It’s easier to buy it from a shop,” my uncle, parents and cousins complained. Loku amma brushed them off without a word, and headed off to their large, one-acre back garden dotted with coconut palms. Preparations for dodol making began the previous day with plucking coconuts. Her son would then cycle to the nearby mill with farm-grown rice, and bring home rice flour.

In the wee hours of the next morning, loku amma would halve coconuts with a sharp sickle and scrape their flesh for hours. Sometimes, her son would chip in to help. They squeezed the grated coconut in water to make coconut milk. Once her son made a hearth in the back garden with bricks, loku amma would add to a large vat coconut milk, sieved rice flour, and palm sugar — a specialty of her hometown near the hill town of Kandy.

For the next four hours, family members would take turns stirring the mixture. Their job also involved adding parched twigs and coconut shells to the fire beneath the vat. As it cooked, the mixture began to release oil. Once they carefully spooned out the oil from the kalu dodol batter, it slowly began to fuse, merging into a scrumptious lump that didn’t stick to your fingers. Loku amma laid this on a large tray, allowing it to cool for an hour before cutting it into medium-sized blocks —slightly crusty outside and wonderfully gooey within.

Making kalu dodol the right way demands time and effort

When I turned ten years old, I left for school in Kandy and my visits to loku amma’s house became fewer. After her husband’s death about a decade ago, she slowly forgot about her ritualistic dodol making. At age 75, loku amma now gently oversees while her children make dodol once a year in April, to mark the Sinhala and Tamil New Year. It’s been several years since I last tasted loku amma’s dodol, but whenever I come across the sweetmeat of my childhood, I think of no one but her.

While kalu dodol forms a happy, vivid memory of my early years, it was only recently that I learned that it is also deeply yoked to Sri Lanka’s history. In a paper published in the Journal of Ethnic Foods, the authors suggest that dodol — a sweet, toffee-like confection — is a heritage food of the Malay community, whose origins are linked to the Malay Archipelago, between mainland Indochina and Australia.

The oldest written records about dodol in the early 20th century are associated with the Malay community in Batavia, Indonesia during the Dutch colonial period. In 1926, an entrepreneur named Karsinah from the Garut Regency in Indonesia is believed to have initiated the commercial production of dodol.

According to the research, dodol is also a type of kuih, a Malay cake or dessert that “symbolizes the Malay identity and represents its history, lifestyle, and heritage.” As historical records mention, kalu dodol in Sri Lanka also traces back to Malay settlers on the island. Today, the small community has a population of around 40,000 people in Sri Lanka.

Although collectively known as Sri Lankan Malays, this diverse community includes people of varied Southeast Asian ancestry, from Malaysia to the easternmost parts of the Indonesian archipelago. In their paper The Lifecycle of Sri Lanka Malay, authors Umberto Ansaldo and Lisa Lim mention that convicts and enslaved groups of people from the Indonesian archipelago arrived in Sri Lanka as early as the 16th century, during Portuguese rule. But most Sri Lankan Malays trace their roots to the Dutch colonial period from 1658 to 1796. Deported political exiles from Java, Maluku and Goa, among other places, came to Sri Lanka.

Later, during the same period, more people arrived from Bali, Java and the Malaysian peninsula; most of them were soldiers. The Dutch formed a Malay brigade to fight against Sri Lankans, a practice also followed by the British when they occupied the island in 1815. Collectively, the native inhabitants labelled these groups from the Malay Archipelago and beyond as Ja Minissu or Ja Manusar — Sinhala and Tamil respectively for people from Java. When British colonisers noticed that the people spoke Malay, they gave them the ethnic label of Sri Lankan Malays.

Another theory goes that kalu dodol was introduced to Sri Lanka by the Portuguese. Perhaps there is some truth to this, as dodol has also become a cultural artefact in former Portuguese colonies such as nearby Goa, Macau, Tanzania and certain East African nations. “It could be true that colonial rulers brought it from Goa and South Indian colonies,” said Diwani Welitharage, a food blogger who researches widely about Sri Lankan food. “But the tradition of dodol making began in the south of Sri Lanka. So perhaps it came with Malay settlers who entered the island from a southern port.”

While there is little literature available on Malay cultural ties to kalu dodol in Sri Lanka, the dessert is believed to have its roots in Hambantota in the south of the country, which had a thriving Malay community in the past. The name Hambantota derives from Sampan Tota, which translates to the “harbour of the sampans,” referring to a type of wooden boat used by the Malays.

While the community has dwindled, Malays still hold fast to their heritage desserts such as dodol. Over the years, dodol has become enwrapped in other cultures and communities across the island. Sinhalese groups line the streets with dodol stalls during cultural processions in Kataragama, a town in Hambantota that holds religious significance for both Buddhists and Hindus. Meanwhile, Sri Lankan Moors, whose history traces to Arab traders, also prepare dodol.

There’s no doubt that dodol travelled across the world as a result of colonialism. Perhaps the forced migration of various groups hailing from the Malay archipelago also played a part. As this Malay sweetmeat moved from one place to another, shaped by the cuisines, rituals and customs of the communities across the world who came to embrace it, it became a celebratory dessert reserved for festivals.

For Goans, dodol is a luscious sweetmeat made during Christmas, while Thais make it to mark their new year, Songkran. Sri Lankan Muslims prepare dodol for Eid. This shared love for dodol has led to several iterations of the dessert.

The Thai community, for example, garnishes dodol with roasted white sesame seeds. The Malaysian city Melaka is famous for dodol pisang (banana dodol) and dodol kopi (coffee-flavoured dodol), among others. Another famous Malaysian version of the dish is dodol durian, which uses the odorous flesh of the durian fruit.

The most common versions of dodol include rice flour, coconut milk and palm sugar or jaggery. While Southeast Asian countries often use glutinous rice flour, in Sri Lanka, we often grind our own flour from local rice varieties, which are usually less sticky.

Kalu dodol means black or dark dodol in Sinhala. The darker it is, the better it is believed to taste. This is because the darker colour indicates the amount of pure kithul jaggery present in the dish. Although the Malay community in Southeast Asia often uses palm sugar from the black sugar palm or coconut trees, kithul jaggery is made from the sap of the kithul palm (or foxtail palm) tree, which grows abundantly in the low wetlands in Sri Lanka. Kithul jaggery lends a smoky flavour to the dish.

“But many businesses now add sugar,” said Ilma Nawas, a Malay resident from Hambantota who learned to make dodol from his mother.

Commercial dodol makers, Nawas explained, also swap rice flour with refined flour. According to Niwas, the rich oily texture in dodol should come from creamy coconut milk. However, this is not always the case. “We never add oil to dodol, but most businesses don’t use pure coconut milk or reduce the amount [of milk] that they use. Instead, they add cheap cooking oil to the mixture to give the oily [mouth] feel,” he said.

Apart from making dodol for festivals, Nawas’ family also occasionally takes orders. Depending on what people prefer, they add different ingredients to the batter. This often includes ground cardamoms. As dodol became commercially available in Sri Lanka, dodol-making machines made their way to the island.

“But they make dodol too soft and silky,” said Asha Sewmini, an ambitious entrepreneur. Sandwiched between assorted shops on a busy street in Nugegoda, a suburb of Colombo, her shop Dilani Kalu Dodol sells dodol from Hambantota, their hometown, where they still live. According to Sewmini, manually stirring the mixture lends the dish its signature uneven texture. “Some parts will be crumbly and lumpy while others are soft, smooth, and gooey,” she said. “That’s the joy of eating dodol.”

Sewmini inherited her dodol recipes from her late grandmother. Forty years ago, her mother assembled a makeshift stall during the procession season in Kataragama. “Our house sits along the Kataragama road. So amma sold dodol to the pilgrims,” she said. “People would see the stall, stop their vehicle and buy it from us.”

Dilani Kalu Dodol has expanded over the years. They began supplying to restaurants and supermarkets, and opened a small outlet in Colombo. Sewmini attributes their success to their hard work and the quality of the ingredients they use, such as adding enough cashews for extra crunch and always favouring jaggery instead of sugar. “It makes all the difference in taste and texture,” Sewmini said.

In the cosmopolitan towns of Sri Lanka today, you are more likely to head home with a slab of dodol that’s prepared “cheaply”, as Nawas calls it. But wedged between high-rise structures and profit-minded ventures, small stores like Dilani Kalu Dodol are still preserving their family heritage.

“I know we can easily profit [from dodol] by using sugar or cooking oil, but we never do that,” Nawas said. “I learned to make dodol from my mother; she learned it from her mother. This is our family recipe. The original dodol. Better than anything you can get in the market.”

Some people also opt for sago or roasted and crushed mung beans in their dodol. No matter what ingredients may go into dodol, the key to getting it right is to stir the mixture often. Stirring, Nawas says, helps form the perfect crusty outside, smooth inside texture. “It also prevents the batter from sticking to the pan,” he said. “Sometimes, my hands start to hurt. But I can’t look away. If you do, your dodol is gone; the mixture will stick to the pan.” (BBC)

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Life style

India’s Republic Day

Published

3 days ago

2026/02/1

Thilina Walpola

Cultural perfomances showcasing tradition and talent

India’s Republic Day was celebrated in a spirit of unity and pride, as guests gathered to mark India’s democratic journey and its enduring commitment to freedom, diversity and progress.

India House came alive in hues of saffron, white and green as the 77th Republic Day of India was celebrated with stately elegance and heartfelt pride Set against the manicure lawns of the High Commissioner’s official residence, the annual ceremony unfolded as a graceful reminder of India’s enduring democratic spirit and its close time honoured ties with Sri Lanka.

Ambassador Santosh Jha with wife and Chief Guest Dr Nalinda Jayatissa

The morning ceremony commenced with the ceremonial unfurling of the Indian Tricolour. As the anthem echoed across the grounds, dignitaries, diplomats and members of the Indian Community stood united reflective on the ideals enshrined in the constitution of India, Justice, liberty, equality and fraternity. Adding cultural depths to the occasion was patriotic and classical performances thoughtfully curated to reflect India’s rich artistic heritage.

The evening reception had invited guests, diplomats, members of Parliament and many other distinguished guests. From traditional silk saris and sherwanis to chic evening gowns and tailored suits embodying a seamless blend of culture and continue.

The reception also offered a taste of India’s culinary artistry, with meticulously curated cuisine by Taj Samudra Colombo reflecting regional flavours with a modern twist.

Among the distinguished guests were the Prime Minister, Former Presidents, Ambassadors whose presence underscored the evening diplomatic and cultural significance.

The Tricolour rises, echoing the ideals of the Republic

“A day of pride and patriotism”- Ambassador’s words resonate on Republic Day

The chief guests was the Minister of Health and Mass Media Dr. Nalinda Jayatissa. The evening reach a memorable cresendo as the High Commissioner of India to Sri Lanka and Maldives delivered a speech emphasising India’s journey, its democratic value and its role on the global stage. He also spoke about the close ties between India and Sri Lanka, cultural exchanges and growing economic and strategic partnerships, reinforcing the special friendship between the two nations.

Pix by Thushara Attapathu

By Zanita Careem

Life style

Once a Heartian always a Heartian: Celebrating 130 glorious years

Published

3 days ago

2026/02/1

Thilina Walpola

A legacy begun by Belgian nuns, carried forward by generations of proud Heartians

This year, Sacred Heart Convent Galle celebrated 130 years of excellence, and the occasion was nothing short of spectacular. Alumnae, fondly called the old girls, walked the corridors of memory, reliving the elegance, discipline and camaraderie that shaped their youth. Founded by visionary Belgian nuns over a century ago, Sacred Heart Convent began with a clear mission of nurturing not only intellect, but also character, compassion and confidence. Today it stands as a timeless symbol of holistic education, blending its rich heritage with a modern vision.

There’s a magic in returning to the place where your story began – the echo of footsteps in old halls, the chatter of friends, the quiet thrill before assembly and the sense of belonging that never fades. This year as Sacred Heart Convent Galle celebrates 130 years of excellence. I found myself walking through memories that shaped not only my education but my outlook in life.

Founded over a century age by dedicated Belgian nuns, Sacred Heart Convent began as a humble institution with a bold vision to nurture intellect, character and compassion in equal measure. Set against the picturesque backdrop of Galle, with its charm and timeless beauty, the Convent became more than a place of learning, it was a sanctuary of discipline, creativity and grace.

My earliest memories of the school are vivid. I remember the feel of my uniform on the first day, the nervous excitement, as we walked into classrooms that I will always remember Sister Adrian’s warmth, guidance and encouragement . Her presence made every lesson meaningful and every Heartian feel truly cared for.

Galle itself added a special charm to the celebrations. The gentle sea breeze, the sunlit ramparts and the serene landscape created a perfect backdrop for a day filled with memories and nostalgia.

The 130 years of celebrations were a tribute to this legacy – an ode to the school’s enduring influence and the generations it has inspired.

The familiar bell at Sacred Heart Convent rang with a deeper resonance this year, calling together generations bound by faith, discipline and shared memory. As the institution marked 130 years of distinguished service in education, the celebrations unfolded not merely as an anniversary, but as a heart felt homecoming- a return to corridors where values were shaped and lifelong friendships were born. The alumnae returned in style, sharing laughter and stories of classroom adventures, chapel recitals and play ground friendships.

130 years strong-Sacred Heart Convent stands a beacon of values,discipline and life long learning

Old girls, present students and teachers unite to honour 130 years of pride

The highlights of the event this year was made memorable by a much loved Back to School theme that turned time gently backwards, Old girls arrived dressed in thier school day best, laughter filling the quadrangle as familiar bells , laughter, memories marked the back to school scene .

At the heart of the foundation of the school was Sister Adrian ,the devoted Belgian nun who served as principal, she had vision, discipline and unwavering dedication that was the the cornerstone of Sacred Heart’s legacy. Generations of students carry forward her values and spirit she instilled over a century ago.

I found myself reminiscing about my own journey within its storied walls – the classrooms, the assemblies, the playground games and shared seats with friends that still bring a smile today. I remember the guidance of teachers who inspired curiosity and the gentle discipline of mentors who shaped our values.

The ‘Back to School’ feeling during the 130th celebrations was magical seeing Alumnae return, glowing with nostalgia reminded me how the spirit of Sacred Heart stay with us and remains etched in our hearts.

As the celebrations came to a close, I felt a profound gratitude for the school, for the Belgian nuns who laid its foundation For the present Principal Sister Sandya Fernando and Sister Mihiri Perera, Deputy Principal and Head of the Primary School and the teachers who carry forward this century old tradition with dedication and warmth. Their commitment to keeping the school’s spirit vibrant, bridging the gap between the history and the present. From Sister Adrian’s vision to the care of today’s dedicated sisters, Sacred Heart Convent has spent 130 shaping minds, nurturing values and inspiring generations.

For me, Sacred Heart Convent was never merely a place of learning; it was a canvas, a stage and a sanctuary, a place that taught me education is as much character as it is about knowledge.

As the school celebrated 130 glorious years, we salute Sister Adrian, and the visionary leadership of the current principal and Vice principle Thier dedication have shaped generations of Heartians, instilling values, courage and compassion For me this celebrations stirred cherished memories and a reminder that the heart of Sacred Heart beats strong, carrying its legacy forward with pride and love

By Zanita Careem

Life style

Fathuma Marleen on style, strength and grace

Published

3 days ago

2026/02/1

Thilina Walpola

Chic and modest

Threads of influence

From the buzz of a busy salon chair to the delicate precision of couture hand work, Fathuma Marleen carved a space where style,skill and sophistication intertwine.

Her signature lies in the subtle artistry of her embroidery and handwork. Every stitch, every embellishments reflect a dedication to precision and an eye for detail cultivated from her earliest days A guiding force for women she touches human lives with generosity,empathy and unwavering commitment

Fathuma Marleen’s story begins not on a runway,but behind a salon chair,scissors in hand,hair falling softly to the floor,and dreams quietly taking shape .As a young hairdresser,trained by Janet Balasuriya , she learned early the art of transformation:how confidence blooms when a woman feels seen,styled and celebrated. That intimate understanding of beauty,personal,emotional and deeply human later became the backbone of her creative journey.

Marleen lawyer turned Ambassador

But her creative spirit couldn’t be confined to hair alone In a world driven by fast fashion and fleeting trends,Fathuma Marleen’s work caught the attention of established names in the couture world. Driven by an eye for fashion, she transitioned into stitching, turn ing fabric into statements of sophistication and glamour.She went on to sew for top designers and Colombo’s fashion conscious women, contributing behind the scenes to collections that demanded excellence, consistency and technical mastery. Though her role was discreet, her impact was unmistakable among the landscape of fashion,each of her designer clothing had her signature precision. Her signature touch soon became popular among top designers ,whether it’s a flowing gown, or an Indian Shalwar or a flowing abaya, her intricate,embroidery or her sleek cut had a story . Yet at the height of her creative journey, Marleen made a personal sacrifice,she moved away from her burgeoning fashion career to join her husband in his ambassadorial role to Riyadh.

A defining chapter in Fathuma Marleen’s professional journey has been her close alliance with the Women’s Chamber of Commerce and Industry WCIS, a platform that champions entrepreneurship, creativity and leadership among women. It was Nayana Karunaratne,her close friend with whom she co-created spectacular fashion shows stood firmly by her side encouraging,guiding and gently nudging her back towards her creative calling.

Her work gained particular prominence under the guidance and encouragement of Nayana, this partnership proved transformative, and Fathuma Marleen designs stepped into the spot

Notably her creations featured at the Chamber of Commerce, fashion show led initiatives, including high profile Abaya presentation showcased at the Hilton, which left the audiences mesmerised. Her creations unveiled marked a defining movement in her journey. Modern silhouettes,rich hues and intricate embroidery,

clear lines, thoughtful detailing, appealed to modern woman who values both tradition and contemporary style. The collection resonated strongly with the audience. This show was a celebration of Marleen’s return to the spotlight The Hilton shows stood as a turning point-proof that Marleen’s design journey had depth,direction and a story still unfolding.

When her husband’s diplomatic posting took the family to Riyadh. Fathuma Marleen embraced a new chapter, one that required poise, adaptability and cultural awareness.

As an Ambassador’s wife she navigated formal responsibilities with elegance, balancing public engagements, all while maintaining her creative pursuits but limited due to new responsibilities ,yet she remained a quiet force in style and women’s empowerment,balancing diplomacy and creativity

Through it all, she remained committed to family. Her three daughters each now accomplished doctors and son Banker in the US were nurtured in an environment of discipline.

She says ‘ my family remains my cornerstone a source of pride and inspiration’. She cherishes her children and grandchildren, who continue to inspire her with thier own passions and achievements Beyond fashion, she is a dedicated social worker and champion of women,turning every endeavour into a celebration of creativity,sophistication and style. Beyond glamour, Fathuma is a woman driven by compassion. She devotes herself to running an orphanage established by her husband,carrying forward his vision and touching countless lives.