Anastasia Smith
There is a world of delicious sweet treats waiting to entice any visitor, hidden behind the fragrant curries and flavorful rice dishes. This is an invitation to a "Sweet Escapade," a journey through the enticing desserts that are a staple of Sri Lankan cuisine.
Watalappan, a delectable Sri Lankan dessert, is a rich and creamy pudding that tantalises the taste buds with its exotic blend of flavours. Made from a base of coconut milk, jaggery (palm sugar), eggs, and spices such as cardamom and nutmeg, Watalappan boasts a velvety texture and a subtly sweet taste that is uniquely Sri Lankan. This traditional dessert is often steamed to perfection, resulting in a smooth and custard-like consistency that melts in the mouth. Garnished with a sprinkle of cashew nuts or grated coconut, Watalappan is not only a delight to indulge in but also a cherished symbol of Sri Lankan culinary heritage. For an unforgettable experience, savour Watalappan while dining in Tangalle at a beachfront resort like Anantara Peace Haven Tangalle Resort, with mesmerising ocean views.
A straightforward but flavorful combo that is a mainstay in Sri Lankan homes. "Mee Kiri" or fresh buffalo curd, is a creamy treat with a hint of tang. "Kithul Pani," a thick, dark syrup derived from the sap of the Kitul palm tree, is served with this. The warm, rich treacle and the cool, creamy curd have different textures and flavours that dance delightfully on the tongue.
Street vendors and bakeries in Sri Lanka are always selling these little treats. A testament to the island's love of all things sweet, Milk Toffee is made with just condensed milk, sugar, and butter. With each bite, the caramelised outside gives way to a soft, milky centre that delivers just the right amount of sweetness. In addition to being tasty, milk toffee is an easy grab-and-go treat that is ideal for sating an unexpected sugar craving.
Pani Walalu is a traditional Sri Lankan sweet treat loved by both kids and adults. Made with a mix of urad flour, rice flour and all-purpose flour combined with thick coconut milk and a bit of salt to taste is piped into swirls and deep fried. It is then soaked in Kithul Pani/treacle where the fried dough soaks up the sweetness. The Pani Walalu is best eaten warm and fresh from the frying pan.
Whipped up with rice flour and all-purpose flour mixed with water and kithul pani and white sugar, this batter is deep fried in a special mould in hot oil. The konda of the kavum (a little bump at the top) is created with a stick while the dough is being fried. This certainly requires some skill and is best done by the older women of the villages of Sri Lanka. This is best eaten fresh and hot hot. These sweet treats can also be kept and steamed eaten as well. It is one of the sweet treats popularly seen at local functions.
