Our Story
From the ancient kingdom of Ruhuna,
one pan at a time.
In the deep south of Sri Lanka — where Hambantota was once Magampura, a royal city of the Ruhunu kingdom — Kaludodol has been the sweet of celebration for centuries. It welcomes the Sinhala & Tamil New Year, crowns every wedding table, and travels in suitcases across oceans to remind people where they come from.
We make ours the only way it can truly be made: kithul and palm jaggery, thick first-press coconut milk and rice flour, stirred by hand over a wood fire for hours until it turns glossy, deep brown-black and chewy — then studded generously with roasted cashews.
No shortcuts. No preservatives. Just patience, a single pan, and a recipe passed down through generations of Ruhunu families.
