Life style

A Sticky Sri Lankan Dessert Steeped in History

Published

3 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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Related Topics:dodol rice flour Sticky Sri Lankan Dessert

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Crafting catwalk elegance behind the scene

Published

2 days ago

2026/05/17

Thilina Walpola

By Zanita Careem

While the spotlight at Colombo Fashion Week shines brightly, dazzling couture and celebrated designers, the true heartbeat of the event often lies behind the curtains. Backstage is where creativity meets pressure, precision and passion, a world powered by hairstylists, makeup artists, dress designers, choroegraphers and production teams work tirelessly against the clock.

At Colombo Fashion Week, the spotlight may belong to designers, but just behind the runway lights, another story unfolds – one of precession, pace and transformative artistry.

At the heart of it all stands Ramani Fernando, the quiet force who has shaped the face of fashion in Sri Lanka for decades. Long before the first model takes her stride, Ramani Fernando and her team are already at work. Backstage is a flurry of motion, hair dryers humming, brushes sweeping, palettes opening and closing in rhythm. Yet amid the chaos there is a remarkable sense of order. That order is Ramani. For years, she has been the official hair and beauty partner of Colombo Fashion Week, curating looks that not only complement but elevate each designer’s vision. Whether it is sleek, pulled back aesthetic for a structured collection or wild textured volume for a more experimental line her work ensures that beauty becomes an extension of fashion.

The crew of CFW is more than a just a team comprising some of the country’s most skilled stylists and make up artistry. Many of them trained in her own academy, the crew operates under intense pressure with seamless co-ordination.

“A single show can demand dozens of looks in a matter of hours. Multiple designers each with a distinct creative direction, rely on the team to interpret and excute their vision and precision. Timing is everything. There are no second takes. Every strand of hour, every stroke of make up must be fearless before the model steps onto the runway. And yet what stands out is not finish , nor the speed, but the consistency said Ramani. Colombo Fashion Week has increasingly positioned itself on the global fashion map, and beauty plays a crucial role in that evolution. Each season, Ramani Fernando’s team introduces looks that are not only trends driven but often trend-setting within the local industry.

In the end, the curtain does not just hide preparation,it protects the chaos,creativity,and colloboration that make the final moment possible.

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Life style

Early diagnosis, better chances and stronger hope

Published

2 days ago

2026/05/17

Thilina Walpola

Senior Consultant Cancer Surgeon Dr Anuruddha Thewarapperuma

Senior Consultant Cancer Surgeon Dr Anuruddha Thewarapperuma on…

In a timely and though-provoking session held at Apeksha Hospital, Senior Consultant Cancer Surgeon Dr. Anuruddha Thewarapperuma addressed one of the most pressing health concerns facing modern society, the growing prevalence of cancers and the importance of early detection.

Speaking to the ‘ Sunday Island,’ Dr Anuruddha stressed that awareness and timely medical intervention continue to be the strongest weapon in the fight against cancer. In Sri Lanka many cancer patients still arrive at hospitals during the advanced stages of illness, but the role of awareness, early detection and compassionate medical care has never been more vital to most patients.

Speaking on the growing burden of cancer in Sr Lanka, Dr Anuruddha stressed that one of the biggest challenges we face is delayed diagnosis. Many patients first seek treatment from family doctors, or attempt to ignore symptoms, often believing they are a minor health issue. By the time they meet a specialist, the disease may already be in an advanced stage

Cancer is no longer a disease affecting the old, he explained. Today we see younger patients, as well, especially with breast cancer, colorectal cancer, and lung and oral cancer

Dr Thewarapperuma, who specialises in complex cancer surgeries, including breast, colorectal, pancreatic and lung cancers, highlighted that breast cancer remains one of the most common cancer among women in Sri Lanka. He urged women to undergo regular screenings and immediately seek medical advice if they notice unusual lumps, skin changes or discharges. Colorectal cancer, another rapidly rising concern, often begins with silent symptoms. He pointed out that warnings signs, such as changes in bowel habits, rectal bleeding, unexplained weight loss and persistent abdominal discomfort, should never be ignored. Lifestyle changes, unhealthy diets, and lack of excercise, are among the contributing factors behind the increasing numbers.

With Sri Lanka witnessing a steady rise in cases of breast cancer, colorectal lung and oral cancers, he noted many lives could be saved through routine screenings and greater public education. He said that we must not only be aware of medical facts but also on changing attitudes towards cancer.

He explained that fear, stigma and misinformation often prevent patients from seeking treatment early.

Cancer, detected early, can often be treated successfully, he emphasised, encouraging the public to pay attention to warning signs and prioritise regular health check-ups.

According to the veteran surgeon, the impact of modern lifestyles specially fast foods, smoking, dietary habits and environment influences are contributory factors. Many patients walk into my room frightened, not knowing what the future holds. Dr Thewarapperuma explained, some men and women worry about their children, some fear of losing thier identity, while others are terrified simply because of the word cancer itself. He stressed the emotional healing is just as important as medical treatment. Dr Thewarapperuma noted that not only the patient even families also experience emotional strain .

He said different cancers affect patients emotionally in different ways, yet fear and uncertainty remains common to all.

Speaking further on breast cancer, he said it remains one of the most common cancers affecting women worldwide and in Sri Lanka. Many women initially struggle with shock and insecurity. They are emotinally shattered, He maintained with early diagnosis and medical treatment many cancer patients go on to lead healthy and confident lives.

He always focussed on the fact that early detection and timely treatment are crucial in improving survival rates and ensuring better quality of life for the patient. Breast cancer can often be treated successfully if detected early, he noted. Women should never ignore changes in their breasts, even if there is no pain

He encouraged women to become familiar with their own bodies, through regular self examinations. Common warning signs are a lump, changes in breast shape or size,,nipple discharge, a lump under the arm are a few symptoms women should be aware of.

He noted awareness, education and regular screenings and mammograms continue to play a vital role in reducing risks and improving survival rates.

Dr Thewarapperum also highlighted the growing incidence of colon cancer which is becoming increasingly common in Sri Lanka, yet many people are unaware of its early warning signs. This cancer is common among middle aged and older adults.

Symptoms such as persistent abnominal pain, changes in bowel habits, unexplained weight loss, blood in stools and ongoing fatigue should never be ignored

According to the Senior Consultant, many patients delay in seeking medical attention; they panic only after the disease reaches an advanced stage.

Talking about oral cancers, it continues to be one of the most common cancers in Sri Lanka, largely due to lifestyle habits, such as smoking, betel chewing and excessive alcohol consumption.

Colon cancer, is more frequently diagnosed in individuals above the age of 50.

Nevertheless youngest individuals, with unhealthy lifestyle habits, are also increasingly at risk

Also speaking about lung cancers Dr Thewarapperuma said this cancer affects both men and women and remains one of the leading causes of cancer-related deaths.

He warned that even non-smokers are now at risk due to increasing exposure to harmful pollution.

According to him, many cancer patients seek medical attention, only at the advanced stage, because early symptoms are often overlooked by most people.

Despite these challenges, he expressed confidence in the advances made in cancer treatment in Sri lanka. Modern technology, improved surgical techniques,and multi disciplinary care have significantly improved patient outcomes and survival rates

However, delayed diagnosis among patients in Sr Lanka continues to remain one of the biggest challenges in cancer management.

Dr Anuruddha highlighted throughout our discussion the importance of early diagnosis significantly have higher success rates and better quality of life, after treatment.

Apeksha Hospital’s multi disciplinary approval to cancer management combining experienced consultants, advanced surgical procedures, diagnostic facilities and personalised patient care, has contributed positive treatment outcome across several common cancers including breast, colon, oral, lung and other cancers.

Dr Thewarapperuma explained that modern cancer care are not limited to surgery alone.

Timely screening, accurate diagnosis, coordinated specialist care and emotional support, all play a major role in successfull recovery.

“We at Apeksha Hospital continues to focus on patient centred treatments while creating awareness on prevention and early detection through educational programmes and medical discussions.

We remain committed to offer hope, confidence and quality healthcare to patients facing cancer diagnosis.

His message to the public was clear – awareness, early screening, and timely medical attention remains the strongest weapons in the fight against all kinds of cancer. He says cancer, when detected early, is no longer a battle that must be faced without hope and this disease is not the end of life either. Early detection saves lives and emotional strength gives patients the courage to continue their journey, said this well known Senior Consultant Cancer Surgeon. He is attached to several leading hospitals, including the istitute at Maharagama (Apeksha Hospital) and also Hemas and Asiri Surgical hospitals.

Life style

A milestone of excellence

Published

2 days ago

2026/05/17

Thilina Walpola

From Left: Nawaz Rizmi (Assistant Manager – Operations), Sahan Madusanka (Group HR Manager), Sandra Krishanthy (Assistant Manager – Medical Operations), Dr Sarah Fazy (Managing Director & CEO), Dr Nalini Samararathna (Medical Officer), and Chamath Goonesinghe (Head of Marketing).

Dr Sarah Fazy, also known as Dr Cherry, recently marked a major professional milestone by recieving the ISO certification. It is more than a professional achievement – it is a statement of discipline, vision and modern excellence in aesthetic medicine.

360 Skin Clinic & 360 Aesthetics has achieved a significant milestone in its journey of clinical excellence and service innovation after being awarded the prestigious ISO 9001:2015 / SLS ISO 9001:2015 certification, reinforcing its position as one of Sri Lanka’s leading providers of cosmetic, aesthetic and wellness care.

Issued by the Sri Lanka Standards Institution (SLSI), the certificate of conformity recognises that 360 Wellness Centre (Pvt) Ltd., has successfully implemented a Quality Management System that meets the rigorous international standards of ISO 9001:2015, one of the world’s most respected benchmarks for quality assurance and continual improvement.

Founded by renowned cosmetic and aesthetic physician Dr Sarah Fazy, widely known as Dr Cherry, the 360 brand has built a reputation for combining medical expertise with personalised care, advanced technology and a strong commitment to client wellbeing. Over the years, the clinic has expanded its services while maintaining a steadfast focus on ethical practice, innovation and trusted results.

Commenting on the certification, Dr. Sarah Fazy, Founder of 360 Skin Clinic & 360 Aesthetics, said “This certification is a proud moment for our entire team and a reflection of the standards we strive to uphold every day. Quality care, patient safety and professional excellence have always been at the heart of our vision. Achieving ISO 9001:2015 recognition validates our commitment to delivering world-class services to every client who places their trust in us.”

Dr. Sarah Fazy receiving the ISO 9001:2015 certification

The achievement marks a new chapter for 360 Skin Clinic & 360 Aesthetics, ensuring that every treatment, consultation and customer interaction is guided by internationally recognised processes focused on consistency, safety, efficiency and patient satisfaction.

ISO 9001:2015 is a globally recognised framework developed by the International Organisation for Standardisation (ISO). It provides organisations with a structured model to enhance operational efficiency, maintain consistent service quality and continually improve customer experiences.

Dr. Sarah further stated, “At 360 Skin Clinic & 360 Aesthetics, we believe beauty and wellness should be approached with responsibility, precision and compassion. This milestone motivates us to continue raising the bar in aesthetic medicine and wellness care in Sri Lanka.”

For 360 Skin Clinic & 360 Aesthetics, the certification demonstrates its commitment to delivering dependable, high-quality services, maintaining robust quality control systems, continuously improving internal processes, ensuring transparency, accountability and professionalism, and prioritising patient safety and satisfaction.

The certification scope covers a broad portfolio of services, including medical and cosmetic skincare, haircare solutions, aesthetic consultations, facial treatments, cosmetic procedures, nail care, surgical enhancements and hair transplantation services.

This recognition provides customers with added confidence that they are receiving care aligned with internationally accepted standards, delivered by trained professionals using advanced techniques and modern technology.

Since its inception, 360 Skin Clinic has been driven by a mission to redefine beauty, wellness and self-care in Sri Lanka. What began as a visionary concept has evolved into a trusted brand supported by a multidisciplinary team of specialists dedicated to helping clients look and feel their best.

The clinic is known for conducting detailed consultations and personalised assessments to create bespoke treatment plans tailored to individual skincare and wellness goals. Its medical aesthetic team continues to invest in state-of-the-art technology and evidence-based treatments to remain at the forefront of the industry.

With the attainment of ISO 9001:2015 / SLS ISO 9001:2015 certification, 360 Skin Clinic & 360 Aesthetics strengthens its promise to deliver elevated care, trusted results and a standard of excellence clients can feel confident in.