Easy kalu dodol

Easy Kalu Dodol (recipe courtesy of my cinnamma)

This is a bit of a shortcut version of a Sri Lankan recipe - cutting down hours-long cooktime of the original to mere 15 minutes and perfect for potluck dinner parties!

Ingredients:  

• 1 cup thick coconut milk (santan)
• 1 cup water
• 1/2 cup cornflour
• 1/2 cup brown sugar or jaggery
• 1 small packet salted Cashew nuts - chopped
• 1 tablespoon ghee

Method:

1. In a bowl, mix coconut milk, brown sugar and cornflour into a smooth mixture. 
2. Roast cashew nuts in a pan with ghee until fragrant. Leave aside. 
3. In a large pot / wok, continuously stir coconut milk mixture over a slow fire until thick. Once thick, it should separate from sides when you stir. 
4. Add half the cashew nuts into the mixture. Stir thoroughly and remove from heat. Pour on a lined small tray, sprinkle remainder cashew nuts and leave to set. Cut into cubes once set. 

Note: Once set, it should have a custard-like texture. If you want a chewier dodol consistency, cook longer until it is almost translucent gel-like and more oil separates on sides.