For generations, the production of this sweet, sticky concoction wrapped in fan palm leaves has become a profitable business for the villagers here.
“In the past, there were about 15 of us actively involved in the production of this delicacy in the village. Rojini, who inherited the dodol daun palas business from her late mother in 2014, said that to maintain the quality and taste of the dodol, the cooking and stirring process would usually last up to eight hours.
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