Sri Lanka Kiri Dodol Cashew Nuts and Jaggery

Introduction

History

Kiri Dodol has a long history in Sri Lanka and is believed to have originated in the coastal regions of the country. It is often served during festivals, weddings, and other important events as a symbol of prosperity and good fortune.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to stir the mixture constantly while cooking to prevent it from sticking to the pan.

- Use a flat, buttered dish to set the Kiri Dodol and allow it to cool before cutting into pieces.

- For a richer flavor, you can add a touch of cardamom or nutmeg to the mixture.

Serving Suggestions

Sri Lanka Kiri Dodol can be served as a dessert on its own or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

The key to making perfect Sri Lanka Kiri Dodol is to cook the mixture over medium heat and stir constantly until it thickens.

Ingredient Substitutions

If you don't have palm sugar, you can substitute it with brown sugar or jaggery. You can also use almonds or pistachios instead of cashew nuts.

Make Ahead Tips

Sri Lanka Kiri Dodol can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Presentation Ideas

To make Sri Lanka Kiri Dodol more visually appealing, you can garnish it with edible flowers or dust it with a sprinkle of cinnamon before serving.

Pairing Recommendations

Sri Lanka Kiri Dodol pairs well with a cup of hot Ceylon tea or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store leftover Sri Lanka Kiri Dodol in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Sri Lanka Kiri Dodol contains approximately 250 calories.

Carbohydrates

Each serving of Sri Lanka Kiri Dodol contains approximately 30g of carbohydrates.

Fats

Each serving of Sri Lanka Kiri Dodol contains approximately 15g of fats.

Proteins

Each serving of Sri Lanka Kiri Dodol contains approximately 5g of proteins.

Vitamins and minerals

Sri Lanka Kiri Dodol is a good source of calcium, iron, and vitamin E.

Alergens

Sri Lanka Kiri Dodol contains nuts and coconut milk, which may be allergens for some individuals.

Summary

Sri Lanka Kiri Dodol is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of proteins, vitamins, and minerals, making it a satisfying treat for special occasions.

Summary

Sri Lanka Kiri Dodol is a delicious and traditional Sri Lankan dessert that is perfect for special occasions. With its rich and indulgent flavors, it is sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sri Lanka Kiri Dodol Cashew Nuts and Jaggery. It was many years ago, when I was just a young girl, that I had the opportunity to visit Sri Lanka with my family. We were staying in a small village, surrounded by lush greenery and the sweet scent of tropical fruits.

One day, as I was exploring the village, I stumbled upon a group of women gathered around a large pot, stirring and laughing as they cooked. Curious, I approached them and asked what they were making. They smiled warmly and told me they were making Kiri Dodol, a traditional Sri Lankan sweet made with cashew nuts and jaggery.

I watched in awe as they expertly roasted the cashew nuts and then ground them into a fine powder. They mixed the cashew powder with jaggery, coconut milk, and a variety of spices, cooking it slowly over a low flame until it thickened into a sticky, sweet mass. The aroma that filled the air was intoxicating, and I couldn't wait to taste the finished product.

The women kindly offered me a small piece of the Kiri Dodol, and as soon as I took my first bite, I knew I had to learn how to make it myself. The combination of rich cashew nuts, creamy coconut milk, and sweet jaggery was unlike anything I had ever tasted before. It was a flavor that lingered on my tongue long after I had finished eating.

I spent the rest of my time in Sri Lanka learning all I could about the traditional cuisine of the country. I visited markets, spoke with local chefs, and practiced cooking with the village women. With their guidance, I learned the intricacies of making Kiri Dodol, as well as many other delicious dishes that have since become staples in my own cooking repertoire.

When it was time for me to return home, the women presented me with a handwritten copy of the Kiri Dodol recipe, written in Sinhala. It was a precious gift that I have treasured ever since. Over the years, I have made Kiri Dodol countless times for my family and friends, sharing a taste of Sri Lanka with those I love.

I have also passed down the recipe to my own children and grandchildren, along with the story of how I learned to make it. It is a recipe that holds a special place in my heart, a reminder of the time I spent in that beautiful village, surrounded by the warmth and generosity of the Sri Lankan people.

As I sit here now, stirring a pot of Kiri Dodol on my stove, I can't help but smile at the memories that flood back to me. The sights, sounds, and tastes of Sri Lanka are forever etched in my mind, and I am grateful for the experiences that have shaped me into the cook I am today.

So, as I continue to cook and create in my kitchen, I am reminded of that fateful day in Sri Lanka when I first discovered the magic of Kiri Dodol. And I am filled with gratitude for the journey that has led me to this moment, where I can share my passion for cooking with those around me.

Categories

| Cashew Recipes | Coconut Milk Recipes | Jaggery Recipes | Palm Sugar Recipes | Rice Recipes | Sri Lankan Desserts | Sri Lankan Recipes |

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