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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Kalu dodol ： ウィキペディア英語版 Kalu dodol Kalu dodol ((シンハラ語:කලු දොදොල්)) is a sweet dish, a type of dodol that is popular in Sri Lanka. 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 a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish. ==Origins and history== Kalu dodol is believed to have been introduced to Sri Lanka by Malay migrants,〔 perhaps from Indonesia. It has also been attributed to the Portuguese, who occupied parts of the country during the 16th and 17th centuries.〔 With the introduction of artificial ingredients in recent times, the preparation of kalu dodol has occasionally deviated from the traditional recipes. Kalu dodol, along with other traditional sweets, is commonly prepared and consumed in celebration of the Sinhala New Year. As the process of making the dish is difficult and time consuming, nowadays most people don't make kalu dodol themselves, instead preferring to buy it from shops.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kalu dodol」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.