Kalu dodol
 | |
| Ajangan | Dessert |
|---|---|
| Panggonan asal | Sri Lanka |
| Hawa ajangan | Cooled |
| Woworan pokok | Jaggery, Rice flour, Coconut milk |
 Buku masakan: Kalu dodol  Médhia: Kalu dodol | |
Kalu dodol ( Sinhala , Tamil : தொடோல்) minangka panganan sing legi, jinis dodol sing populer ing Sri Lanka . Piring peteng lan lengket kalebu umume kithul jaggery (saka getah sawit ), glepung beras lan santen . Kalu dodol minangka panganan sing angel banget lan butuh wektu kanggo nyiyapake. Wilayah Hambanthota misuwur amarga produksi panganan iki. Úga utama Kalu dodol sing kithul jaggery (saka treacle saka urens Caryota tanduran), glepung beras lan santen . [1] Bahan-bahan liyane kayata mete, kapulaga lan kismis bisa ditambahake. Warnane coklat peteng lan sajian kenthel, lengket lan manis kaya tekstur "rada granulasi".
Referensi
[besut | besut sumber]- ↑ Forbes, Andrew (2007). Travellers Sri Lanka (édhisi ka-2nd). Thomas Cook Publishing. ISBN 9781841577968.
- ↑ Kuruvita, Peter (2011). Serendip: The Collection. Murdoch Books. kc. 134. ISBN 9781742669854.
- ↑ "First ever traditional sweet treat mixing festivity". Daily News. 12 April 2012. Diarsip saka sing asli ing 3 July 2013. Dibukak ing 8 April 2013.
- ↑ Simon, Richard (1989). Sri Lanka, the Resplendent Isle. Times Editions. kc. 137. ISBN 9789812040602.