Crispy Pani Pol Carrots from Nuwara Eliya
Crispy Pani Pol Carrots are a popular sweet from the Nuwara Eliya area and contains a tasty Pol Pani filling. This sweet is in the shape of a Carrot so it is simply called Pol Pani Carrots and is slightly different from Pani Cone. This sweet is perfect for Christmas and New Years.
For this recipe, you will need an ice cream cone mold to wrap the dough around to make a carrot shape. It is easy to make this type of mold in Sri Lanka as there are lot of wood working shops around.
We are making the carrot stem decoration without adding any artificial colorings. To make the green color easily, we are blending some Spinach and some Water.
When we wrap the dough around the cone mold, we do not add any flour or oil otherwise it will cause the cone mold to separate from the dough while we're still wrapping it.
You can try different fillings for these Pol Pani Carrots such as filling it with Ice Cream or a sweet cream filling instead of the Pol Pani. Try sprinkling Cinnamon Sugar on top of the Carrots.
If you like more unique traditional sweets like this from Sri Lankan history, try my Pol Kottan and Laalu made from Sago recipes.
Ingredients
- 350g of All Purpose Flour
- Salt
- Turmeric Powder
- 1/3 tsp of Baking Soda (or Baking Powder)
- 2.5 tbsp of Coconut Oil
- 120g of grated Coconut
- Crushed Cardamom
- Crushed Cloves
- Spinach Leaves
Instructions
- Add 350g of All Purpose Flour into a bowl.
- Add Salt to taste.
- Add some Turmeric Powder.
- Add 1/3 tsp of Baking Soda (or Baking Powder).
- Add 2.5 tbsp of Coconut Oil.
- Mix everything together thoroughly using your hands.
- While adding lukewarm Water, a little at a time, mix and form the dough (can use Coconut Milk instead of Water if you want).
- Knead this dough for 5 to 6 minutes.
- Let this dough rest for 15 to 20 minutes.
- Heat some Water in a saucepan over medium heat.
- Add 100g of Sugar.
- Stir frequently until all of the Sugar has melted.
- Add 120g of grated Coconut.
- Stir frequently.
- Add Salt to taste.
- Add some crushed Cardamom.
- Add some crushed Cloves.
- Stir frequently until this mixture is slightly thickened (not too dry and not too wet).
- Cook this Pol Pani mixture until it has a light golden color.
- Add some of this Pol Pani mixture into a bowl, we will use this later for the carrot stem decoration.
- Turn the heat down to low.
- Add some Turmeric Powder to the remaining Pol Pani mixture in the saucepan.
- Stir frequently and then take it off the stove.
- Now we will break off pieces of the dough.
- Roll each piece into a long thin strand.
- Now take the long thin dough strand and wrap it around the cone mold in a cylindrical pattern that is climbing upwards like a carrot shape.
- Fry each of the carrots.
- After frying, add each of the fried Carrots on top of a paper towel to absorb any excess Oil.
- Let the Carrots cool down and then pull out the cone mold that is still inside.
- Stuff each of the Carrots with the Pol Pani mixture.
- Add some Spinach Leaves with some Water into a blender.
- Blend and then strain the green colored liquid from the pulp into a bowl.
- Add the Pani Pol mixture we separated earlier into the bowl.
- Mix together to form a green colored Pol Pani mixture.
- Add this green Pol Pani mixture on top of each of the Pol Pani Carrots.
Photos
