Sri Lankan Desserts
- Iresh M
- Feb 21
- 1 min read
Sri Lankan Desserts
Sri Lanka is known for its rich culinary heritage, and its desserts are no exception. Here are some popular traditional Sri Lankan desserts:
: A chewy sweet made from rice flour, jaggery, and coconut milk, flavored with cardamom.
Watalappan: A custard-like dessert made with coconut milk, jaggery, eggs, and spices like cardamom and nutmeg.
Kiribath: Coconut milk rice often served with jaggery or fresh fruit, traditionally prepared for special occasions.
Milk Toffee: A sweet confection made from milk, sugar, and butter, often containing nuts or raisins.
Pittu: A layered dish made with rice flour and coconut, sometimes sweetened with jaggery and served with coconut milk.
Gulab Jamun: Although originally from India, this popular dessert has become a favorite in Sri Lanka, made from milk solids and soaked in syrup.
Banana Fritters: Deep-fried bananas coated in a sweet batter, often served as a snack or dessert.
These desserts reflect the unique flavors and ingredients of Sri Lankan cuisine, making them a delightful way to end any meal.
1
Tip
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Variation
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat the oven to 180°C (350°F).
2
In a medium saucepan, melt the jaggery over low heat until liquidy. Remove from heat and let it cool slightly.
3
In a large bowl, whisk together the eggs, coconut milk, melted jaggery, cardamom, nutmeg, and salt until smooth and well combined.
4
Strain the mixture through a fine sieve into an ovenproof dish or individual ramekins to remove any lumps. This ensures a smooth texture.
5
Place the dish or ramekins in a larger baking tray. Pour hot water into the tray until it reaches halfway up the sides of the dish or ramekins, creating a water bath.
6
Carefully transfer the tray to the preheated oven and bake for 45 minutes, or until the watalappan is just set and a skewer inserted into the center comes out clean.
7
Remove from the oven and allow to cool completely before refrigerating for at least 2 hours to firm up.
8
Garnish with roasted cashew nuts before serving.
Instructions
1 cup jaggery, grated
1 cup coconut milk
5 large eggs
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 cup cashew nuts, roasted
Pinch of salt
Watalappan Ingredients
Sri Lankan Authentic Watalappan
Head Chef
Sarah Baker
A traditional Sri Lankan dessert made with coconut milk, jaggery, and spices, perfect for festive occasions.
Servings :
6
Calories:
250
Prep Time
15 mins
Cook Time
45 mins
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