Narang Kaum
Materials Required:
Method of making:
250 grams of grated coconut
150 grams of jaggery or sugar
150 grams
some water
The rind of a lime
Two cardamom seeds
2 cloves
A piece of cinnamon
100 grams of green beans
150 grams of rice flour
1 egg
A little onion
A little turmeric powder
1/2 teaspoon of sugar
water
As much oil as needed for frying
First take a bowl and add jaggery or sugar. Put some water in it, add cardamom, cloves, cinnamon and keep it on the stove, add coconut to it, add the peel of a lime and mix and keep the flame low and fry the coconut. To know how the coconut dries, take some dried coconut and put it in your mouth and taste it. Then the sound should be provided as it rises.
After roasting the coconut, fry the green beans and mix it into the roasted coconut. Then make balls out of it in the shape of pomegranate.
Now make the flour mixture
Take a bowl and put flour, salt, egg, turmeric, sugar water in it and make the flour mixture to a non-sticky consistency. Then put oil in a pot and when it heats up, roll the balls in the flour mixture and fry in deep oil.
Bakkan bibikkam
Method of making:
What is required:
500 grams of wheat flour
2 teaspoons of yeast
1/2 teaspoon of salt
1 egg
1 teaspoon of sugar
400 grams of sweet coconut (how to make sweet coconut details above)
1005 grams of dry raisins
100 pieces of cashew nuts or cashew nuts
3 teaspoons of baking powder 500 grams of sugar
12
Sweets for the Sinhala New Year
Sift the flour. Put flour in a bowl and yeast. salt Add eggs and sugar and knead the dough like flour. Then cover the flour mixture with a damp cloth for about 45 minutes. It blooms after 45 minutes. Now put the mixture in 500 grams of sugar and stir until it dissolves. Add sweet coconut, cashew nut, raisins and baking powder to it. Leave this mixture for about 1/2 hour. Then take a plate and put two layers of banana leaves on it. Then put an oil paper again and put the prepared mixture on the tray, thin it and bake it in a temperature of 150 degrees Celsius for about 35 minutes. See if it is steamed. When steaming, put a banana leaf and oil paper on top and cover it.
Sesame balls thala bale
Method of making:
What is required:
250 grams of clean, crushed and dried sesame seeds 200 grams of jaggery Dry coconut in a coir A pinch of salt
Add sesame seeds, jaggery, coconut and salt and grind well. Form the mixture into round balls. Sesame balls can be made like this. When making sesame curls, put the sesame mixture in a well-washed and clean Eslon tube, press it with a knife and take it out to extract the fat. Or wrap it in an oil paper and wrap it again in a tissue paper and cut the creases on both sides.
Pan cake
What is required:
Method of making:
500 grams of bread flour 2 eggs 1 tablespoon of butter 1 teaspoon of sugar 4 cups of cow's milk or low-fat milk A pinch of salt
Sift the breadcrumbs. Put it in a bowl and mix it with eggs, margarine, salt, sugar and 1/2 of the milk. Then add the rest of the milk and mix the mixture to a non-sticky consistency. Now heat a saucepan suitable for making pancakes and heat it by adding some oil. Then spoon a little of the pancake mixture over it, spread it thinly on the plate and fry it on both sides. Then make sweet coconut as mentioned first and put some of it in the middle of the pancake and roll it. It can be cut into two and used.
Coconut milk toffee
What is required:
1 cup of condensed milk 500 g sugar 50 cashews, chopped
Method of making:
Take a bowl and put sugar and coconut milk in it and melt it on the stove and stir until it thickens. When it boils a little less than the leaf nectar, add some chopped cashews and when this mixture becomes thick, put the mixture in an oiled tray, mark the squares and cut the pieces according to your desired size.
Milk Togi
What is required:
1 can of milk, 200 grams of sugar, 2 teaspoons of mapton or butter
A little bit of cashews
Method of making:
Take a pot and put milk in it and put it on the stove. When the sugar melts, add the margarine and cook by spooning. When the mixture thickens, add some cashews cut into small pieces, take it out of the heat and put it on a plate greased with oil or parin and thin the mixture. Before this happens, Sally checks as many boxes as she wants.
Agagala
What is required:
Method of making:
1 kg of fried rice flour
2 spoons of honey or 5005 grams of sugar
1/2 teaspoon chopped pepper
50 grams of cashew nuts
Melt the sugar. After the sugar melts, remove some of it and keep it aside. If taking honey, melt the honey slightly and add flour and pepper. After it is kneaded to the size of your hand, make dough of the size of oranges from the mixture. While making the balls, take the cashew pieces and roll them. Then some fried rice flour Aggalawala Navaratna
Alua
What is required:
Method of making:
1 kilo of fried rice flour and 2 sweet buns
5005 grams of sugar without honey
Runaway cashew nuts
Put honey or sugar on the stove. Melt the sugar into syrup. Add rice flour to it and when the mixture thickens, take it off the stove and put the mixture on a floured board and thin it out. When thinned, thin it to a thickness of about 1/2 inch and to make it thick, first roll it into the shape of milk rice, mark the piece, place a cashew nut in the middle and press it.
Black lips
Jaggery
What is required:
4 handfuls of rice flour 12 coconuts 1 1/2 kilos of grated coconut 200 grams cashew nuts 10 cardamom pods 10 cloves
Mix together and simmer until it becomes a thick mixture. Oil will come out when this mixture is kept. Scoop out the oil slowly. After that, add cardamom, cloves, cashews and make a slightly thick mixture, remove the oil and put it on a plate and cut it into thin pieces.
Method of making:
Coconut two or three times
squeeze Pour the squeezed coconut milk into a bowl.
Phul Dosi
Method of making:
What is needed
1 kg of rice
1 1/2 kilos of sugar
1 cup of water
1 teaspoon of rose water
1 teaspoon of lime eaten regularly
Peel and chop with a grater into 1 1/2-inch square pieces. Cut the chalk into large pieces. Leave it for about 2 hours. Then rinse well and wipe off the water. Now take another pot and put 1 kg of sugar and 1 less cup of water and melt it. When it comes to a boil, add rose water, jaggery pieces and cook till the sugar gets burnt. Then, after preparing the thick pieces of sugar wood, thin the sugar and wrap the pieces in sugar.
sand dunes
What is required:
Method of making
1 kg of rice flour minus 25 cups of condensed milk
A pinch of salt
2 cups less honey
1 teaspoon chopped pepper
some water
Take a bowl and put rice flour in it, add water and salt little by little and make grains of sand. Put the pittu cubes made in this way in a pittu bambu or if you don't have one, put it in the pan and steam it. Sprinkle the boiled pittu with coconut milk and untie the pittu. Now keep the sweet stove and melt the untied pittu until it becomes sticky. Put oil or margarine on a board, thin it to 3/4 inch and cut it into squares.
Coconut toffee
Required :-
250 grams of grated coconut
150 grams of sugar
1 cup of water
Method of making:-
Take a saucepan, add sugar and water to it, stir and put on the stove. Stir until it thickens. Reduce the flame and add the grated coconut. Now mix honey with coconut till it thickens well. Put the mixture on the tray smeared with butter or margarine, thin it and mark it with a knife in the form of squares and after it cools down, cut it into pieces.
Munguli
Required:-
1 kg of fried rice flour
750 grams of green beans roasted and crushed into small pieces
Method of making 3 cups less honey and a pinch of salt:-
Take a pot and put honey in it and put it on the stove.
When it becomes like honey, take some honey in another bowl and keep it aside. Keep it handy if needed. Then add chopped green beans, salt and flour and make the mixture to a non-sticky consistency. Make balls out of this mixture.
to the batter
200 grams of rice flour 1 egg
A little turmeric
Method of making:-
Add rice flour, egg, turmeric and mix well to make a thick mixture. First press the munguli prepared in it and heat oil in a pan. Put one munguli in the middle and fry the other munguli around it. Then it is easy to remove from the stove.
