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This is a list of notable Sri Lankan sweets and desserts. Sri Lanka is well known throughout South Asia for sweets and desserts originating from there. Desserts are usually served as part of main meals, whereas sweets are consumed at tea times. Many Sri Lankan desserts and sweets contain domestic spices, jaggery and kithul (Caryota urens ...
Follow live coverage of Bangladesh vs Sri Lanka from the Sri Lanka in Bangladesh 2024 today. The ICC Test Championship sees nine teams compete across a two-year cycle of matches before a two-team ...
More and more Sri Lankan chefs across the world are championing Sri Lankan food while defying common misconceptions about the cuisine. Little island, big flavors: Sri Lankan food finally gets its ...
Daintee Limited was founded in 1984 and Daintee Foods Limited in 1996. The companies now produce a very large product range consisting of over 75 products such as candies, toffees, jellies, chocolates, gum, desserts, biscuits, sugar free confectionery, snacks, breakfast cereals, [2] teas, and noodles.
Kiri Aluwa (Sinhala: කිරි ටොෆී), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee. [1] [2]These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition.
Thala Guli ('tah-lah 'goo lee) (Sinhala: තල ගුලි) also known as thala bola, gingelly or gingili balls or rolls, are traditional Sri Lankan sweetmeats, made with sesame seeds, salt and jaggery (palm sugar). [1] [2] [3] Thala means sesame in Sinhala and guli or bola refers to whether they are made in the shape of a roll/cylinder or a ...
Follow live coverage of Sri Lanka vs Afghanistan from the Afghanistan in Sri Lanka 2024 today. The ICC Test Championship sees nine teams compete across a two-year cycle of matches before a two ...
Dosi (Sinhala: දෝසි, Tamil: தோசி) is a traditional Sri Lankan confectionery, [1] similar in nature to fruit preserves or candied fruit. The dish is prepared by boiling segmented fruit in sugar and allowing it to cool in order for the sugar to crystallise on both the surface and the inside of the fruit.