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Beverages commonly served in Sri Lanka include: Faluda - a mixture of syrup, ice cream, jelly pieces and basil seeds, served cold; Fruit juice - including lime and passionfruit juice; King coconut water; Tea; Toddy - a mildly alcoholic drink made from palm tree sap; Arrack - an alcoholic spirit made from the fermented sap of the coconut flower ...
Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. [2] [3] It is one of the more renowned traditional dishes in Sri Lanka. [4]
Main menu. Main menu. move to sidebar hide. Navigation Main page; Contents; Current events; Random article; About Wikipedia; ... Category: Food and drink in Sri Lanka ...
Main menu. Main menu. move to sidebar hide. ... Sri Lankan drinks (4 C, 4 P) Sri Lankan breads ... Vegetarian dishes of Sri Lanka (1 P)
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
Main menu. Main menu. move to sidebar hide. Navigation Main page; Contents; Current events; Random article; ... Drink companies of Sri Lanka (2 C, 8 P) P. Palm wine ...
SMAK is a popular and one of the largest beverage, natural fruit juice, fruit preserves, snack and dairy products brand in Sri Lanka. The brand is owned by Country Style Foods Private Limited and was established in 1981. The company holds over 70% market share in non-carbonated beverages category in Sri Lanka. [1] [2] [3] [4]
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.