The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk.

Kalu dodol is believed to have been introduced to Sri Lanka by Indonesian migrants,[1][2][3] It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries.

[4] With the introduction of artificial ingredients in recent times, the preparation of kalu dodol has occasionally deviated from the traditional recipes.

[8] The main ingredients of kalu dodol are kithul jaggery (from the treacle of the Caryota urens plant), rice flour and coconut milk.

[1][10][11] To make the dish, the kithul jaggery and thin coconut milk is mixed and boiled in a large pan until the mixture is reduced to half the original amount.