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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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Cinnamon Life at City of Dreams receives prestigious five-Star certification from SLTDA

Published

11 hours ago

2025/12/14

Thilina Walpola

(L-R) Roshan George - Hotel Manager, Cinnamon Life at City of Dreams; Sanjiv Hulugalle - CEO/General Manager, Cinnamon Life at City of Dreams; Buddhika Hewawasam - Chairman, Sri Lanka Tourism Development Authority

Cinnamon Life that has re-defined Colombo’s skyline added another accolade to its journey as it officially received its five star certification placing it among the most distinguished luxury properties in Sri Lanka’s hospitality landscape.

Receiving the five star classification is a significant achievement for any hotel but Cinnamon Life – the flagship of Sri Lanka’s most ambitious integrated lifestyle development, the accolade carries exceptional meaning. The recognition follows a rigorous evaluation of service standards,facilities,and operational excellence,underscoring the property’s commitment to delivering world class guest experiences

– Cinnamon Life at City of Dreams has been officially awarded the esteemed Five-Star Certification by the Sri Lanka Tourism Development Authority (SLTDA), underscoring its status as a landmark in Sri Lanka’s hospitality landscape and a benchmark for excellence in the region.

As South Asia’s largest and first fully integrated resort, Cinnamon Life at City of Dreams represents a transformative investment in Sri Lanka’s tourism and leisure economy. Developed by John Keells Holdings PLC with a historic USD 1.2 billion investment – the largest private development in the country – the resort has reshaped Colombo into a premier destination for luxury travel, entertainment, world-class events, and international business.

The team marks a major milestone with the property’s five star accreditation

A hallmark of the property is its extensive event and convention infrastructure, featuring over 160,000 sq. ft. of versatile, high-spec event space. With five signature ballrooms, cutting-edge technology, and three exceptional outdoor venues offering panoramic views of the ocean and the Colombo skyline, Cinnamon Life has established itself as an unrivalled hub for global conferences, high-profile celebrations, and corporate gatherings for both local and international travellers.

“We are deeply honoured to receive this Five-Star Certification from the Sri Lanka Tourism Development Authority,” said Sanjiv Hulugalle, CEO and General Manager of Cinnamon Life at City of Dreams. “This recognition reflects our unwavering commitment to world-class service, guest centric innovation, and the elevated experiences that define Cinnamon Life. Our aspiration is to set new standards for luxury, leisure, and MICE tourism in the region, while supporting Sri Lanka’s positioning on the global stage.”

The Five-Star Certification further cements Cinnamon Life at City of Dreams as one of Sri Lanka’s foremost luxury destinations. With its two luxury hotels, curated signature dining concepts, immersive entertainment arenas, and a vibrant retail and lifestyle precinct, the resort offers an unparalleled blend of hospitality, lifestyle, and experiences under one iconic address.

The certification was presented at Cinnamon Life, attended by senior leadership from SLTDA and Cinnamon Life, members of the hospitality industry, and media representatives. The event celebrated this milestone achievement and marked a significant step forward in elevating Sri Lanka’s luxury hospitality offering.

About City of Dreams

City of Dreams is Sri Lanka’s largest and most ambitious integrated resort, redefining Colombo’s skyline as a symbol of modern luxury and innovation. Designed as a “city within a city,” the destination offers 800 luxury rooms and suites, with 687 at Cinnamon Life and 113 at NUWA, complemented by a diverse selection of 13 restaurants and bars that showcase global cuisines alongside Sri Lanka’s rich culinary heritage. Adding to its appeal is a vibrant mix of high-end retail, Sri Lanka’s premier entertainment arena, a shopping mall, office towers, and luxury residences. This integrated ecosystem enables delegates to stay, work, meet, dine, shop, and celebrate seamlessly under one roof, delivering unmatched convenience and engagement.

Life style

Tourist Board reassures: Sri Lanka safe, open and ready

Published

11 hours ago

2025/12/14

Thilina Walpola

Deputy Minister of Tourism Professor, Ruwan Ekanayake with other hospitality partners in the tourist sector

Cyclone Ditwah carved a trail of devastation as it roared across many regions, unleashing a deluge that transformed the entire towns into destruction. This is one of the most unforgiving storms in recent years – bringing torrential rains, violent winds and a trail of destruction that left thousands displaced in a matter of hours. Homes swept away, roads disappeared and families were forced to flee.

Yet beneath the chaos and loss, a quiet resilience emerged, communities rallied, rescue teams worked around the clock to restore roads, relocate displaced families and ensure the safety of the tourists.

Now with waters slowly receding, the full story of Ditwah’s impact is only a beginning to unfold – a story of heartbreak, survival and the long road to rebuilding.

Cyclone Ditwah delivered a sharp blow to the tourism sector within hours and days, disrupting travel routes, damaging coastal routes, and forcing authorities to reassess visitor safety. as hoteliers,tour operators,and government agencies worked round the clock to stabilise operations.The industry soon reassured global travellers that the island remains open and resilient.Rescue teams were deployed immediately, working around the clock to evacuate families and restore essential services.

While several areas experienced significant damages, authorities assured that key tourism zones remain safe and operational.

A press conference was summoned by the Ministry of Tourism and Foreign affairs, last week bringing together top officials, media and other hospitality partners to address growing public concern,assure international travellers and outline the immediate steps taken to ensure safety across all tourist zones. The Deputy Minister of Tourism, Professor Ruwan Ranasinghe and Chairman of SLTPB, Buddhika Hewawasam stepped forward to present a clear,unified message that Sri Lanka remains safe, prepared and committed in protecting the visitors. They calmed anxieties,dispelled myths,rumours and dispelled misinformation and revealed the coordinated efforts of the government to keep the hospitality industry unshaken.

Tourism authorities pointed out even in the aftermath of Ditwah,the arrival of the cruise ship sent a powerful message. the ship’s docking underscored that Sri Lanka is safe . The arrival of this luxury cruise liner carrying hundreds of international passengers, was part of a regional voyage from Mumbai to Singapore. This was a symbolic moment unfolding at the harbour, it was a glimmer of hope in a week overshadowed by stormy clouds. The Tourism authorities reflected this arrival as a sign that confidence in Sri Lanka had not lost hope and showed Sri Lanka is steady,ready,and open.

The Deputy Minister of Tourism Professor Ruwan Ranasinghe in a speech marked by confidence and determination said. “Our teams have worked round the clock to ensure safety, restore access routes and support our travellers”.

SLTPB Chairman, Buddhika Hewawasam

Today I assured every traveller Sri Lanka is safe, Sri Lanka is open, and Sri Lanka is ready. He confirmed that all major coastal resorts from Negombo to Bentota remain fully operational. Cultural destinations such as Kandy, Dambulla, Kandy,Sigiriya, are now open. He further noted that national parks,including Yala, Udawalawe,Wilpattu had returned operations following rapid assessments. Our key tourist zones are open,accessible and operating under verified safety conditions. He assured that every tourist in the island was safe,

He praised the rescue teams who had worked round the clock, cleaning roads, supporting displaced families and ensuring tourism infrastructure remained intact. To the world I say please come visit, and explore. Our island stands tall and more ready than ever to welcome you. This is not just recovery, he concluded,this is resilience in action. Finally he stressed that Sri Lanka’s tourism sector had demonstrated structural resilience,operational continuity and readiness to maintain international confidence.

The Chairman of the SLTPB Buddika Hewawasam also briefed the media on the ongoing relief operations. He acknowledged the sharp blow and destruction but underscored the country’s resilience. We want to assure travellers that Sri Lanka remains safe. Our teams are on the ground, our infrastructure is being restored and our hospitality sector stands ready to welcome visitors as recovery unfolds.

He said “New the waters have receded, and Sri Lanka is ready to welcome the world. Cyclone Ditwah swept through the island with devastating force, but in its aftermath, a story of resilience, beauty and unwavering hospitality has emerged – one that travellers are invited to witness firsthand”.

For travellers, this is a chance to experience a Sri Lanka that is vibrant and sparkling with life where cultural heritage, natural beauty and warm hospitality blend. Cyclone Ditwah may have left a mark, but it could not dim the island’s radiance.

The Tourism sector is preparing to move forward with renewed emphasis on resilience, safety and rebuilding confidence among international travellers. Sri Lanka has weathered the storm and the world is already sailing back to its shores.

Life style

Championing mental health, rehabilitation, and social upliftment

Published

11 hours ago

2025/12/14

Thilina Walpola

Directors of Tiesh and Stephanie

Tiesh jewellery , announced a meaningful partnership with the Infinite Grace Foundation Sri Lanka, an organisation dedicated to transforming lives through love, dignity, purpose, and long-term social impact.

This collaboration marks a significant milestone as two Sri Lankan entities join hands to address some of the country’s most urgent and overlooked challenges, including mental health, drug addiction, prisoner rehabilitation, anti-human trafficking awareness, and the empowerment of estate communities.

Founded on the belief that “Every life deserves to be seen and loved,” the Infinite Grace Foundation symbolises hope, transformation, and inclusion. The Foundation works to extend a lifeline to those often ignored or marginalised, ensuring they are reminded that they are valued, loved, and never alone.

Their vision is deeply aligned to create a Clean Sri Lanka—not only in its physical environment, but in its hearts, minds, and communities. Through systemic intervention, awareness, and rehabilitation, the organisation aims to restore dignity, provide second chances, and help individuals reclaim their potential.

Stephanie Siriwardhana, Founder of the Infinite Grace Foundation and Brand Ambassador for Pure Gold by Tiesh

As part of its awareness and empowerment initiatives, Infinite Grace Foundation has launched the “I See You” campaign—an effort to recognise, support, and uplift individuals who have long been overlooked. Through this campaign, the foundation aims to promote year-round advocacy, encompassing mental health support, panel discussions, and collaborations with organisations and hotlines that support vulnerable groups across the island.

In support of this meaningful initiative, Tiesh has designed an exclusive jewellery collection created with intention and purpose. All proceeds from the collection will be donated directly to the Infinite Grace Foundation. The range features intricately crafted earrings, pendants, chains, rings, and more for women, as well as bracelets, cufflinks, lapel pins, and rings for men. Offered in diamonds, as well as gold and silver, each piece carries a profound message—that every life deserves to be seen, acknowledged, and loved.

With a legacy spanning more than two decades, Tiesh founded by Lasantha and Bryony De Fonseka, has become synonymous with innovation, excellence, and artistry in Sri Lanka’s jewellery landscape. Today, the family-run business is led by the next generation, with Directors Ayesh De Fonseka and Thiyasha De Fonseka continuing to uphold the brand’s commitment to integrity, community, and craftsmanship.

Stephanie Siriwardhana, Founder of the Infinite Grace Foundation and Brand Ambassador for Pure Gold by Tiesh, expressed the impact of this partnership: “This collaboration is special in many ways, and I’m truly grateful that a prestigious jeweller like Tiesh cares about communities that are often unseen—such as prisoners and estate workers. When you change one life, you change a family. When families transform, communities transform, and soon you change the nation. This initiative comes from a personal place. Many people struggle to ask for help, including myself. Through the ‘I See You’ campaign, we aim to provide support, raise awareness, and offer year-round mental health programs, alongside organisations and hotlines that are equipped to help victims and individuals in need. This partnership with Tiesh will be deeply impactful.”

The work of the Infinite Grace Foundation spans multiple critical pillars, including prison reforms, addiction rehabilitation, community education, vocational training, anti-human trafficking awareness, and mental health destigmatisation—all designed to create long-term, sustainable change across Sri Lanka.

Reflecting on the significance of the collaboration, Director of Tiesh, Ayesh De Fonseka, added, “Helping the community is rooted in our beliefs and upbringing. This partnership presented a meaningful opportunity to give back and support an important cause. We believe in second chances, and many individuals need guidance, care, and the opportunity to rebuild their lives. We are honoured to donate all profits from this collection. In the future, we hope to extend support further by offering job opportunities—whether in jewellery craftsmanship, box making, design, or other livelihood pathways.”

Through this partnership, Tiesh and Infinite Grace Foundation reaffirm their shared commitment to building a Sri Lanka where hope thrives, opportunities are equitable, and transformation is within reach for all.

For those wishing to support this initiative or explore the special collection, please visit the Tiesh showroom at 253 R. A. De Mel Mawatha, Colombo 03, or follow Tiesh on social media for updates and campaign information.