Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts

Friday, 28 March 2014

Aluwa -A Sri Lankan Traditional Sweet

Aluwa -A Sri Lankan Traditional Sweet

We Sri Lankans celebrate New year in April. It is the time that all traditional sweets get more attention in New year table. Today I made Aluwa, a Sri Lankan traditional sweet make with rice flour. Usually Aluwa is delicious when it is cooked with treacle. In this recipe, I used sugar. Still it is good in taste. I have a plan to share some traditional Sri Lankan sweets for this New year. So,I will post another with coconut treacle if I get time to make Aluwa.

Monday, 10 March 2014

Konda Kavum recipe from Aunty Gunawathie

Konda Kavum recipe
Konda Kavum

Konda Kavum is one of the most popular traditional sweets from Sri Lanka. It needs some skill to cook konda kavum ,specially to cook Konda Kavum with a nice shape. This oil cake/kavum has a top part and it is said ‘konda’ (in Sinhala,konda means hair and this top part is similar to a bun of hair). Frankly, I am not very good with Sri Lankan traditional sweets. So far, I have tried Kokis and Mung Kavum , I could cook them better. Now I want to learn how to cook Konda Kavum. Wait, I have a plan to cook Konda Kavum for the New Year on April. We Sri Lankans celebrate New Year in April. Mostly it falls around 12-15 of April each year and this is a festival we enjoy much. All the traditional dishes get highest place on festive tables and Konda Kavum is one of those sweets.

Monday, 27 January 2014

Sri Lankan Milk Toffee

Sri Lankan Milk Toffee
Milk Toffee (Kiri Toffee) is one of the Sri Lankan Sweets which is delicious and easy to cook. Anyway, I am not a big fan of sweet treats, so I am very lazy to cook those at home. With milk toffee, one of the big difficulties is to stir it until it is set and leave off from the fire when it reaches the correct consistency. Anyway as I remember, my mother used to make this for any special occasion without much complain.This time when she visited me, I proposed her to make Milk Toffee and this is what we did.

Thursday, 6 December 2012

Peanut Butter Pinwheels

I recently made this Peanut Butter Pinwheels. Actually I found the recipe from .The taste is so yummy & so sweet, but addictive. I am not a huge fan of sweet things. My friends know, I rarely eat toffees, candy etc. BUT,I loved this. I couldn’t stop eating them. If you are a fan of Peanut Butter, I am sure you would love this candy.

Saturday, 7 January 2012

Mung Kavum (A Sri Lankan Sweet with Mung Beans)

Mung Kavum is one of the traditional sweets from Sri Lanka which is mostly take place the dining table of New Year in April & other ceremonial events. Before cooking them, my idea was that it is not an easy to prepare sweet. This is my first time of cooking them & it was really easy. Mung Kavum is cooked with Mung Flour .(Green gram flour).I used store bought mung flour,so it was really easier to make them.Anyway I found this recipe from my Mother in Law as most of my Sri Lankan traditional recipes are from her.

Here is the recipe.

Ingredients (yield about 30 pieces; however quantity depend on the thickness & size of a piece)

1 ½ cup Mung flour
½ cup Rice Flour
About 2 cups Treacle (If Treacle is not available, use jaggary as I did)
1 tbspn butter
Oil for deep frying


½ cup rice flour
1 cup coconut milk
¼ tsp turmeric powder
Salt to taste
1 Egg is optional. But I didn’t use.


Sift Mung flour & rice flour together. So that they will mix well.(However if you use Mung beans & rice to make flour, soak them over night, then drain & grind until fine)

Keep flour aside.

In Singapore I do not know where to buy Treacle. So I used jaggery as an alternative. (Palm sugar also can be a good alternative).I sliced jaggery for small pices before using. Use about 1 cup of sliced jaggery.

Heat a flat pan.
If you use treacle, pour it on to the pan & make to boil.I used jaggery,so I added about 1 cup water together with jaggery  & make them boil & allowed to thicken a bit.

Then gradually add Mung Beans & rice flour mix. Stir well until it makes even mixture similar to dough. If it is so soft, add some more flour. If it is so hard, add more treacle or bit water. However above are the quantities I used last week & I didn’t face any problem.
Once all things are mixed well, add butter & mix.
Remove the mix from the burner & flatten on a baking tray or a flat tray.
Cut into small pieces.
Allow them to cool & rest.

Preparing batter

Use the ingredients above for the batter.
Gradually add coconut milk to rice flour & make a thick batter.
Add turmeric powder & salt to taste.

Final step

Heat oil in a pan for deep frying.
Take a piece from the tray, dip & cover with the batter.
Deep fry it.
Continue the same procedure with all the pieces.

Now Mung Kavum is ready to serve.

If you use store bought Mung Flour & Rice flour,it will only takes about 1 hour to prepare Mung Kavum with above quantities. 

Monday, 10 October 2011

Coconut Toffee (Pol Toffee)

In Sri Lanka we have traditional sweets; Milk toffee, coconut toffee & Potato toffee are among them. Anyway this coconut toffee recipe is not almost according to the traditional recipe. This is with some changes to the original.
Normally coconut toffees are cut into pieces, but I made it as balls, just for a change in appearance. But this can be prepared as pieces too.
Here is the recipe

 Ingredients (yield about 10 pieces)
200g condense milk (or half of a standard size tin)
100g grated fresh coconut
35g sugar
50 g cashew nuts in small pieces
1 tsp butter
1 cardamom crushed
Food colouring (I used some orange colour)

In a bowl, mix coconut & sugar together.

Then add condensed milk to this,and mix all

Next is, add a drop of food colouring & crushed cardamom. Mix together
Pour this to a pan, and make it boil in medium flame.
Allow it to become thick, stir the mix to prevent the bottom get roasted or stick in to the pan
When the mix is getting golden brown & thicker, add cashew nuts & butter.Mix well.

Meanwhile, prepare a baking dish by applying some butter to its sides & bottom.
Once the mix is thick & colour is becoming golden, pour it to the baking dish.
Using a wet cloth, press the mix & level it.
Cut it into pieces after about 5-6 minutes.
Or you can make it into balls as I did.

Coconut toffee is ready to serve.