Joanna James
Sri Lanka's cuisine is a tantalizing experience of many exotic spices and ingredients. Let's take a look at the sweet side of Sri Lanka, and find out the 3 best desserts to try when you're here.
"What-a-pappam?" is what you'll probably say when you first read it, but don't let the complex name deceive you as Watalappam is simply delicious! This dessert is very popular among Sri Lankan Muslims, especially during the Ramadan season in which it's shared amongst friends and neighbours of all races. In addition to Ramadan, watalappam also makes an appearance at special occasions like weddings.
To make watalappam, beat 10 eggs and mix the batter with 1 lb of grated jaggery. Whisk until the jaggery is well dissolved. Next, add 2 ½ cups of thick coconut milk, a pinch of salt, nutmeg and cinnamon and ½ tsp of cardamom. Pour the mixture into a greased bowl, cover with oil paper and steam for about 1 and a half hours' time. Cool off and serve with a topping of chopped cashews.
In Sri Lanka when a strong relationship between two people are formed, people say that they are like "kiriy paniy". This literally means curd and treacle. Why? Because the collaboration between curd and treacle is a match made in heaven. Think of Paul McCartney and John Lennon, Marie and Pierre Curie, Jay Z and Beyoncé and you'll get the idea!
At first glance it might look humble, buffalo curd with coconut or palm sugar treacle-how simple is that? Wrong! Though it looks simple, the combination of the fresh flavour of the curd with a bit of tang to it, and the sweetness of the treacle is just...amazing. The dessert is very popular in southern Sri Lanka where it's a staple dessert served at the best restaurants in Bentota, Galle, Ambalangoda and those in other major cities. So don't be surprised if you sat down for a meal at a fancy place like Fine Dining by Saman Villas, and see it on your plate because this 'humble' dessert is fit for a king!
When you hear the word "pancakes" what comes into your mind? Ten to one it'll will be picture of a stack of flat round cakes with a dollop of butter on top and luscious maple syrup drizzling all over it. Well, here in Sri Lanka things are a bit unique, especially when it comes to pancakes! Sri Lankans like their pancakes hot, cylindrical and stuffed with a heavenly mix of coconut and treacle.
First, prepare the pancake batter by mixing together 2 eggs, 75 g of plain flour, 300 ml of milk, 60 ml of vegetable oil and a pinch of ground turmeric. Fry pancakes and keep aside. Next make the pani pol stuffing by mixing place 250ml of palm treacle, 50 g palm sugar, 2 bruised cardamom pods, and a ½ stick of cinnamon in a saucepan and stir over medium heat for about 5 minutes until all the sugar has dissolved. Add vanilla to this followed by 100 g of freshly grated coconut. Mix and place about a spoonful of this mixture in the middle of each pancake. Roll the pancake and voila les crêpes de Sri Lanka!
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