Authentic Rulan Aluwa without using Coconut or Condensed Milk
Rulan Aluwa is a semi-soft sweet made from Semolina Flour that is popular for Christmas and New Years time. The meaning of Aluwa is that it is a mixture of Flour, Sugar Syrup, and Cashews. You can keep these Rulan Aluwa for 2 to 3 weeks in an airtight container.
The original way of making Aluwa does not require adding desiccated Coconut. If you add desiccated Coconut, it will mix with the Sugar syrup and cause the taste of the Rulan Aluwa to change as the days go by. If you make it the original way, the taste will be the same even after a week.
Total Time: 15 minutes
Ingredients
- 300g of Semolina Flour
- 150g of Rice Flour
- Cashews
- Cumin Seeds
- 300g of Sugar
Instructions
- Toast 300g of Semolina Flour in a saucepan until the color changes lightly and you get an aroma.
- Add the Semolina Flour into a bowl.
- Toast 150g of Rice Flour.
- Add the Rice Flour into the bowl.
- Add some chopped Cashews.
- Mix everything together thoroughly.
- Add some toasted Cumin Seeds.
- Mix everything together thoroughly.
- Heat 1.5 cups of Water in a saucepan over medium heat.
- Add 300g of Sugar.
- Stir occasionally until this mixture starts bubbling.
- Add Salt to taste and stir.
- Keep cooking until you get a syrup consistency.
- Quickly pour the Sugar syrup, a little at a time, while mixing thoroughly until you get a mixture that clumps together (only add as much of the Sugar syrup as you need to make the Rulan consistency).
- Cover a rectangular baking pan with some parchment paper.
- Add this mixture into the baking pan.
- Sprinkle some Rice Flour on top while you spread the mixture evenly in the pan.
- Now flip the baking pan upside down and unmold the Rulan Aluwa.
- Remove the parchment paper.
- Cut the Rulan Aluwa into square pieces before it hardens.
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