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Spicy sweet. Mostly prepared for tea time in villages. Aluwa: Rice flour, sugar, milk, butter, spices (cardamom, cloves) Popular among Sinhalese. Served at cultural festivals. Athirasa: Rice flour, treacle, coconut milk A very popular and culturally important Sinhalese sweet. Diamond or round shaped batter deep fried in hot oil. Bibikkan
Kevum or Kavum (Sinhala: කැවුම්) is a deep-fried Sri Lankan sweet made from rice flour and kithul (sugar-palm) treacle, with a number of variants adding additional ingredients. It is also known as oil cake. Kevum is traditionally given and consumed during celebrations of Sinhala and Tamil New Year. [1]
Cinnamon/cardamom and sweet cumin is often added among the Christian population of Sri Lanka. Seenakku - a glutinous rice cake often served with grated coconut. [15] Treacle-flavored sweets: Undu Walalu/Undu wal or Pani walalu - A sweet from the Mathale area, prepared using urad bean flour and kithul treacle. Aggala - Rice balls flavored with ...
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Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare.
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