Sri Lankan cuisine is a unique gastronomical experience that is filled with sweetness and spice. I show you how to make these traditional and authentic Sri Lankan recipes and with video instructions. Be sure to see my YouTube Channel for more!
Aggala is a traditional sweetmeat made from Sesame Seeds and Jaggery for Sri Lankan New Years.
Although regular Aggala does not have a filling, to make it tastier, we added a Pani Pol filling.
You can also add Kotta Pol or just grated Coconut if you like.
Pani Kaju is a hard and crunchy sweet that is made
from Peanuts and syrup and it is a favorite amongst old and young people
in Sri Lanka. You only need 3 ingredients to make this. This is similar to
Peanut Brittle and Peanut Praline.
Kokis is a traditional crispy and crunchy sweetmeat made from Rice Flour
for special occasions like Sri Lankan New Years. Traditional Kokis
does not require Wheat Flour or Eggs and it is prepared only with Rice Flour.
This recipe will yield 37 Kokis which you can keep for up to 1 month.
Godapara is a traditional rasa kawili that contains a moist filling
made from Pittu and an outer shell made with Rice Flour. This sweetmeat is made for
New Years in villages in Sri Lanka but most people today do not know about it.
It looks like Narang Kawum but
the filling and how it is prepared is different.
Coconut Ice is a sweet made from desiccated Coconut that originated from Britain and is popular in
Australia and South Africa. It has a chewy and milky texture.
In this recipe, we make it from grated Coconut. This is a no bake no cook recipe.
Athirasa Kawum is a sweetmeat (an Oil Cake) made from Rice Flour that is popular for Sri Lankan New Year.
The reason it is called Athirasa is because
you get the shape and tastyness from making it using your hands.
We will make Athirasa Kawum that is soft and moist without hardening or breaking apart while frying.
Konda Kawum is a special sweetmeat (also known as an Oil Cake)
made from Rice Flour and is served for Sri Lankan New Year.
It is called Konde because while frying, we use a stick to pop up the middle part
like a cone shape. The inside of a Konda Kawum is soft and moist.
Rosh Bora, also known as Rosbora,
is a popular sweet in Bengali Cuisine that is basically a soft moist fritter
soaked in a sweet Sugar syrup.
You can make this quickly using only a few ingredients and there is no need for the dough to rise.
It's a tasty dessert for special occasions.
Kalu Dodol is a dark sweetmeat made from Jaggery and Coconut Milk
that is popular for Sinhala Avurudu and special occasions.
Kalu Dodol requires a lot of stirring while making, so it requires at least 2 people,
but the result is very delicious.
Pani Gotu is a traditional sweetmeat that is the shape of a cone and filled with a caramelized Sugar syrup.
It was a popular sweet in olden times in Sri Lanka however most people today have not heard about it.