Authentic Sri Lankan Pani Walalu Recipe – By Nadeeka – eLanka
“Pani Walalu” is a traditional Sri Lankan sweet made from deep-fried balls of batter soaked in a fragrant syrup. Here’s a recipe for making Pani Walalu:
Ingredients:
For the Batter:
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon baking powder
- Pinch of salt
- Water (as needed to make a thick batter)
For the Syrup:
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- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- A few drops of rose essence or rose water (optional)
For Frying:
- Oil for deep frying (vegetable oil or coconut oil)
Instructions:
- Prepare the Batter:
- In a mixing bowl, combine the all-purpose flour, rice flour, turmeric powder, baking powder, and a pinch of salt.
- Gradually add water and mix to form a thick batter without any lumps. The consistency should be similar to pancake batter. Set aside.
- Make the Syrup:
- In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
- Add the cardamom powder and rose essence (if using) to the syrup. Let it simmer for a few minutes until slightly thickened. Remove from heat and set aside.
- Fry the Batter Balls:
- Heat oil in a deep frying pan or pot over medium heat.
- Once the oil is hot, take small portions of the batter using a spoon and drop them carefully into the hot oil.
- Fry the batter balls until they turn golden brown and crispy on the outside, flipping them occasionally for even cooking.
- Remove the fried balls from the oil using a slotted spoon and drain excess oil on paper towels.
- Soak in Syrup:
- While the fried balls are still hot, immediately immerse them in the prepared sugar syrup.
- Allow the balls to soak in the syrup for a few minutes to absorb the flavors.
- Serve:
- Once the Pani Walalu have soaked in the syrup, transfer them to a serving plate.
- Optionally, garnish with chopped nuts or desiccated coconut before serving.
- Enjoy the delicious and aromatic Pani Walalu as a sweet treat!
Note:
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- Be cautious when working with hot oil to avoid burns.
- Adjust the sweetness of the syrup according to your preference.
- Pani Walalu are best served fresh, but they can be stored in an airtight container for a day or two.
