eLanka Recepies

Authentic Sri Lankan Delight: Halapa Recipe Ingredients: 500g All-purpose flour 250g Kurakkan flour 500g Sugar 1 medium-sized scraped coconut 1 tsp Salt 25-30 Kenda Leaves 1 cup Water Method: Begin by making the syrup for the pani pol. In a pan, combine sugar, salt, and water over low heat. Simmer until the sugar dissolves, creating a thick syrup. Once the syrup thickens and starts bubbling, add the grated coconut. Stir continuously over low heat until most of the liquid evaporates. Be vigilant to prevent burning. Remove from heat while still moist; avoid overcooking to a sticky consistency. Incorporate Kurakkan flour into the pani pol mixture, ensuring thorough mixing. Gradually add the all-purpose flour and mix until a dough forms. Wash and dry the Kenda leaves. If unavailable, substitute with banana leaves or aluminum foil, though the authentic taste may differ. Take portions of the Halapa mixture and flatten onto one ...

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Nut and Seed Biscuits – By Malsha – eLanka Ingredients: 70g (2.5 oz) dried apricots, finely chopped after soaking 50g (1.8 oz) almonds 70g (2.5 oz) oats 30g (1 oz) pumpkin seeds 40g (1.4 oz) sunflower seeds 20g (0.7 oz) sesame seeds 20g (0.7 oz) flaxseeds 60g (2 oz) cashews 20g (0.7 oz) pistachios 20g (0.7 oz) walnuts 20ml (0.7 fl oz) honey 1 egg white Pinch of salt Instructions: Soak dried apricots in cold water for 15-20 minutes, then finely chop them. In a bowl, combine all nuts and seeds. Add chopped apricots, honey, egg white, and a pinch of salt to the nut and seed mixture. Form the mixture into biscuits and place them on a lined baking tray. Bake in a preheated oven at 180°C (360°F) for 15-20 minutes until they turn golden brown. Enjoy these nutrient-packed biscuits as a wholesome snack or with your favorite beverage.  ...

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Sri Lankan Aurudu Sweets – Crispy Pani Walalu: Sweet Sri Lankan Delight – By Malsha – eLanka Ingredients: 1 cup Urad dal/Undu (split matpe beans) 1⁄4 cup Rice flour 1⁄4 cup all-purpose flour/bread flour 1⁄8 teaspoon salt Thick coconut milk, as needed (depends on the consistency of the mixture) For the Sugar Syrup: 2 cups Dark brown sugar 1⁄2 cup water 2 pinches salt Other: Oil for deep frying Instructions: Begin by soaking Urad dal/Undu overnight or for 8-10 hours. Drain the water used for soaking the black lentils. Grind the lentils into a smooth paste, adding a teaspoon of water at a time if needed. Mix the ground urad dal with rice flour and all-purpose flour until it forms a slightly stiff, smooth paste. Add a tablespoon of water if the mixture is too dry. Cover with plastic wrap and let it ferment for about 12 hours until tiny ...

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Heavenly Athi Rasa Delights for Sinhala and Hindu New Year – By Malsha – eLanka Indulge in the divine flavors of Athi Rasa, a cherished treat during the Sinhala and Hindu New Year celebrations. This traditional Sri Lankan delicacy tantalizes the senses with its aromatic blend of rice flour, sugar, and coconut nectar, enriched with the subtle essence of fenugreek. Follow our step-by-step guide to craft these delectable cakes, fried to golden perfection and guaranteed to delight your taste buds. Learn the art of creating these mouthwatering delights, ensuring each bite is a symphony of flavors. Ingredients: 500g rice flour 300g sugar 25g fenugreek 2 teaspoons salt Kappi (broken raw rice) A sprinkle of bread flour Coconut nectar Oil for deep frying Instructions: Begin by preparing the kappi: fry chopped raw rice until golden. Toast fenugreek seeds for a minute, then grind them finely. For the honey mixture, caramelize sugar ...

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Traditional Mun Keum Recipe for New Year Celebrations – By Malsha – eLanka Ingredients: 250g Roasted green bean flour 250g Rice flour (for batter) 200g Rice flour (for mixing with green gram flour) 200g Rice flour (for sprinkling) 100g Bread flour 250g Sugar 1/2 cup Coconut milk 1 Egg 2 teaspoons Salt 2 cups Coconut milk Oil for frying Instructions: Prepare the Batter: Roast the green bean flour for about 3 minutes. Similarly, fry the rice flour for batter for about 2 minutes. For the syrup, heat some sugar in a pan until it turns dark brown. Then, add a cup of hot water and stir until dissolved. Add remaining sugar, salt, and water. Cook until the right consistency is achieved. Mix Ingredients: Reserve a portion of the syrup mixture and add coconut milk to the remaining. Mix in the roasted green bean flour followed by the rice flour and ...

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Exotic Pineapple Rice Delight Recipe – By Malsha – eLanka Ingredients: 1 kg Keeri Samba or Basmati Rice 1 large pineapple 500 g shrimp 250 g chicken 3 eggs Chopped ginger and garlic 1 large onion Leeks or green onion leaves 2 carrots Small piece of cabbage 1 tablespoon soy sauce Salt and pepper to taste Butter or oil as needed Instructions: Rinse the rice and cook it with a dash of butter until done. Dice pineapple, onion, and carrot into small squares. Finely chop the cabbage. In a pan, fry the cleaned shrimp and chopped chicken in oil until cooked, then set aside. Scramble the beaten eggs in the same pan. In the rice pan, add butter and sauté chopped ginger and garlic. Then, fry the chopped onion until translucent. Add the cooked shrimp, chicken, and eggs back into the pan. Stir in soy sauce, salt, and pepper, mixing ...

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Sinhala New Year Special : Oil-Free Vandu Recipe – By Malsha – eLanka Ingredients: 200 ml condensed coconut milk 100 g sugar 1 cup bread flour 1 tsp vanilla extract 1/2 tsp baking powder 1 tbsp corn flour 2 tbsp hot water Pinch of salt Bell cups or small porcelain cups for molding the Vandu mixture Instructions: Begin by caramelizing 100g of sugar in a pan. Once caramelized, add 2 tablespoons of hot water and the remaining sugar to make honey. Ensure to reduce the heat to prevent bitterness in the caramel. In a mixing bowl, combine bread flour, baking powder, corn flour, and a pinch of salt. Mix well. Add vanilla extract to the condensed coconut milk and mix thoroughly. Gradually add the flour mixture to the coconut milk to form a loose Vandu mixture. Grease the bell cups or porcelain cups with butter and fill them with the ...

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Coconut Milk Laddu Recipe – By Malsha – eLanka Ingredients: 1 cup desiccated coconut 1/2 cup condensed milk A pinch of salt Sugar to taste Food coloring (optional) Instructions: Begin by setting aside a portion of the desiccated coconut for later use. In a mixing bowl, combine the remaining desiccated coconut, condensed milk, a pinch of salt, and sugar to taste. If desired, add food coloring for a vibrant hue. Mix the ingredients well until they form a thick, sticky dough-like consistency. Take small portions of the mixture and roll them into smooth, round balls, ensuring they hold their shape without spilling or breaking. If preferred, roll the prepared balls in the desiccated coconut set aside earlier for an extra layer of texture. Optionally, for added crunchiness, blend some sugar separately and sprinkle it over the laddu balls. Alternatively, for a softer texture, mix the desiccated coconut mixture with condensed ...

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Black forest Gato – By Malsha – eLanka Ingredients: 7 eggs 250g sugar 225g flour 25g cocoa powder Vanilla essence For Sugar Syrup: 150g sugar 150ml water 1 cinnamon stick For Filling and Decoration: Whipping cream (Red Man whipping cream recommended) Maraschino cherries, chopped Grated dark chocolate Instructions: Preheat the oven to 180°C (350°F). Grease and flour a cake tin. Sift together the flour and cocoa powder, and set aside. In a large bowl, beat the eggs and sugar until foamy. Gently fold in the sifted flour and cocoa powder mixture, followed by vanilla essence. Pour the batter into the prepared cake tin and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the sugar syrup. In a saucepan, combine sugar, water, and a cinnamon stick. Bring to a boil, then simmer until the sugar is dissolved ...

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Rose Milk – By Malsha – eLanka Ingredients:  500 ml Fresh Milk 3 tablespoons Rose Syrup Small pieces of Jelly 1 teaspoon Poppy Seeds (kasa kasa)  Ice Cream Instructions: Begin by mixing rose syrup and sugar into the fresh milk. Ensure thorough mixing and then refrigerate the mixture. Take a small bowl and soak the poppy seeds (kasa kasa) in enough water for 15-30 minutes. Afterward, strain and set aside. When ready to serve, sprinkle poppy seeds and chopped jelly into glasses. Pour the chilled rose milk mixture over the poppy seeds and jelly. Finish by adding a scoop of ice cream on top of each glass. Tips: Adjust sugar quantity to taste preference. For about 2 tablespoons of soaked poppy seeds, start with a teaspoon of dry poppy seeds.   Click here to receive your free copy of the eLanka Newsletter twice a week delivered directly to your inbox!  ...

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