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The most popular dessert among Sri Lankan Muslims during Ramadan. Commonly served at weddings, parties and other special ceremonies. Buffalo curd: Buffalo milk, starter culture Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla
Gold kiwifruit has similar nutritional value to green kiwifruit, but contains higher vitamin C content (179% DV) and insignificant vitamin K content (table). Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. [49] Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, [50] lutein and ...
Contrasting the local cuisine with those of neighbouring regions, Sri Lankan cuisine is characterized by unique spice blends with heavy use of Sri Lankan cinnamon and black pepper, as well as by the use of ingredients such as Maldives fish, goraka (Garcinia cambogia), pandan leaf, lemongrass, and jaggery made from kithul palm syrup. Sri Lanka ...
Artocarpus nobilis, the Ceylon breadfruit, is a tree species in the family Moraceae.It is endemic to south western regions of Sri Lanka.It is known as "Wal dhel - වල් දෙල්" , "Baedi dhel - බැදි දෙල්" or as "Hingala dhel - හිංගල දෙල්" [3] by local people.
The fruit is referred to as the arctic kiwi, baby kiwi, cocktail kiwi, dessert kiwi, grape kiwi, hardy kiwifruit, kiwi berry, northern kiwi, Siberian gooseberry, or Siberian kiwi, [2] and is an edible, berry- or grape-sized fruit similar to kiwifruit in taste and appearance, but is green, brownish, or purple with smooth skin, sometimes with a red blush.
Ceylon cinnamon is the costlier variety and is considered to be a much more upmarket product by those in the West. Sri Lanka exported USD 128 million worth of cinnamon in 2014, which accounted for 28% of global cinnamon exports for that year. [17] Black pepper is the second largest export spice in Sri Lanka. Most black pepper is exported to India.
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.
Heen naran (Citrus crenatifolia), is a tangerine native to Sri Lanka, having very small, moderately oblate to obconical, deep orange fruit with a thin, moderately loose rind. The flesh is somewhat coarse-grained, dry, and acidic, but becomes edible at full maturity.