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Thothal (Mullaitivu)

Everyone’s thothal (dodol) tastes different, but some aspects prevail: the dark, shiny squares of a soft, slightly rubbery texture; the full, sweet taste that smothers the palate and the slightly oily fingers that remain, while searching for another piece.

  • MAKES: 25


  • 5½ cups thick coconut milk

  • ¾ cups rice flour

  • ½ cup plain flour

  • ½ tsp salt

  • 2½ cups jaggery or brown sugar

  • ½ tsp cardamom powder

  • 50 g roasted cashew nuts, chopped small


  • Mix rice flour, plain flour, salt and jaggery in 2 cups of coconut milk.

  • Bring remaining coconut milk to boil in a large pot or wok.

  • Add flour mixture, stirring continuously till mixture leaves sides of pan.

  • With a spoon, skim off any excess oil as it emerges from the coconut milk.

  • Add cardamom powder and cashew nuts.

  • Turn off heat. Turn mixture out onto a greased tray and flatten like a slice. When cool (after about 1 hour), cut into squares and serve. Thothal can be stored in an airtight container for a week or so.

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