Dodol is an interesting dark chocolate coloured halwa prepared in Indonesia and Sri Lanka that made its way to the coastal town of Keelakarai in Ramanathapuram district. Also known as nudhal or karupatti thothal halwa or karupatti thothal, this hugely popular seaport sweet is an unusual treat that simply melts in your mouth.
As the name suggests, this sweet is made from karupatti (palm jaggery), coconut milk, rice flour, ghee, cardamom and cashew nuts using the age – old methods. The main ingredient of this sweet is the aromatic karupatti (palm jaggery) that is sourced locally.
Karupatti is dissolved in a little water in large kadais placed on wood fire. It is cooled and strained for impurities. Rice flour is mixed with water and a pinch of salt and stirred to make sure there are no lumps. Some vendors use sago (sago flour) and rice flour to get more flavour.
In a large kadai, the rice flour mixture is poured in slowly along with ghee. As it begins to thicken, freshly extracted coconut milk is added. It is stirred on low flame for a few minutes after which the karupatti syrup is poured in.
As the mixture begins to thicken, ghee and cardamom are added. When the halwa reaches the right consistency and glossiness, chopped cashew nuts are added and mixed.
It is taken off the flame and allowed to cool. It is then sliced as per requirement. Ramand nudhal makes an appearance in every festival and social function in this bustling district.
Written by Lakshmi Subramanian
sahasa.in 
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