Keum is simply a crowd-pleaser in the Sinhalese food culture. Generally, it is widely available during the Avurudu seasons, and happens to be an indispensable sweet on many other special occasions as well. It is a dark brown round sweet which is a deep-fried blend of flour, treacle, and many other additions. Of course, it is a bit oily. Still, it is a fine soft sweet that fascinates anyone with just a single bite
Mun keum is a golden brown diamond-shaped sweet that amuses anyone with its crunches and wonderful blends. It is a deep-fried sweet. It is made from green gram flour and sugar syrup/honey.
Kokis is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. There is a belief that Kokis emerged in Sri Lanka, owing to the influences of the Dutch civilizations. This is an important dish when celebrating Sinhala New Year and plays a major role in the festivities.
It is made out of a batter of rice flour, coconut milk, and sugar, in a way that its strings overlap forming a half-circle. At a glance, it looks like a pack of string hoppers. Yet, it is significantly different, owing to its sweet flavors, and crunchy textures. It is the drizzles of sugar syrup on it that make it much sweeter and alluring.
Aluwa is one of the less spiced, diamond-shaped sweets. Aluwa is made with rice flour and sugar. According to the preferences, and practices followed, many enhance its flavor with fine additions such as cashew nuts and treacle
Pani walalu, it is a deep-fried golden-brown sweet coil, soaked in treacle made out of fermented split black gram paste. Once you taste it, you will be fascinated by its sweet flavors
Dodol is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet. Dodol is a honeyed brownish piece of sweet, which is also ideal as a dessert. It is mellow in nature and is a sweet that comes out of caramels and steams
It comes out as a steamed combination of Kurakkan, rice flour, and carmelized treacle. It takes the shape of a half-circle, and is delicately wrapped with a ‘Kanda leaf’. While it is being steamed, it makes anyone fascinated with its mouth-watering smells.
Watalappan is a coconut custard pudding, having milk, jaggery, eggs, and various spices as ingredients. Its creamy texture coupled with the sweetened flavors and warming spices, make it a dessert that is second to none. Further, many add a topping with cashew nuts,
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