First ever traditional sweet treat mixing festivity
“There is no way that the Aluth Avurudu ought to be treated
casually,” Mount Lavinia Hotel General Manager Anura Dewapura stated.
Just as the whole world exalts Christmas, Avurudu is as significant as
ever and it is unique to Sri Lanka. MLH has taken this very seriously
and now ushers in the Avurudu with a Kalu Dodol mixing.
The first ever Avurudu mixing celebration within the premises of MLH
occurred to usher in Avurudu. The initiative was taken by the team at
MLH under the lead of the GM Dewapura. “We always create a trend for the
industry to highlight what is essential to the industry hence this is
yet another.”
Kaludodol was chosen since it typifies Sri Lanka as it shows the
shared cultures which is the essence of Sri Lankan living and the
popularity of the sweet treat is everyone’s favourite in a Avurudu
Table. Introduced to Sri Lanka by the Malays who migrated to Sri Lanka.
It is made with coconut milk, jaggery and rice flour, and is sticky,
thick and sweet. It normally takes up to 8-9 hours to cook dodol.
From the start till the end of the cooking process, the dodol must be
constantly stirred in a big wok. Pausing in between would cause the
dodol to burn and that will spoil the taste and aroma. The dodol is
completely cooked is when it is firm, and doesn’t stick to your fingers
when you touch it.
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