Authentic Sri Lankan Pani Walalu Recipe – By Nadeeka – eLanka

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:

• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

• 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.

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