Kitchen Recipe
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Sri Lankan Sau Dodol
A dark, gelatinous, and chewy dessert made from sago pearls (sau), kithul treacle, and thick coconut milk, studded with cashew nuts.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- sago pearls (tapioca pearls)
- kithul treacle
- thick coconut milk
- cashew nuts
- cardamom
- water
Equipment
- Heavy-bottomed pan
- Flat greased tray
Instructions
- 1
Soak Sago
Wash and soak the sago pearls in water for 15 minutes.
- 2
Boil Sago
Boil the sago in water until the pearls are almost translucent. Do not drain.
- 3
Add Treacle
Pour in the kithul treacle and coconut milk. Cook over medium-low heat, stirring constantly.
- 4
Thicken
Continue to cook and stir until the mixture thickens heavily and begins to pull away from the sides of the pan. Stir in cardamom and cashew nuts.
- 5
Set
Pour into a flat, greased tray. Flatten the top. Let it cool and set completely before cutting into diamond shapes.
Cooking Tips
- Continuous stirring is mandatory, as sago will quickly stick and burn at the bottom of the pan.
- It must be cooked until very thick, otherwise it will remain a pudding and won't set into cuttable pieces.
Variations
- Sugar Sau Dodol: Use dark brown sugar instead of kithul treacle.
Chef's Notes & Storage
- A much quicker and easier version of the famous 'Kalu Dodol', which takes hours to make.
Nutrition Estimate
210 calories · 1g protein · 38g carbs · 7g fat · 0g fiber per serving
