In the coastal town, Kalu Dodol was made slowly and carefully, just like in the old days. Made from dark jaggery, coconut milk, and rice flour, the mixture was cooked over an open flame, stirring constantly until it became thick and sticky. The rich, sweet flavor and chewy texture reminded the villagers of their ancestors and how they cherished these old recipes. Kalu Dodol wasn’t just a treat; it was a way of holding on to the past while celebrating the present.