Lavariya Recipe: A Traditional Sri Lankan Delicacy – By Nadeeka – eLanka
Lavariya is a beloved traditional Sri Lankan sweet treat that perfectly balances the flavors of sweet coconut and jaggery wrapped in a soft, steamed string hopper (Idiyappam). This delicate and aromatic dessert is often enjoyed during tea time, festive occasions, or as a delightful snack. Lavariya’s unique combination of textures and flavors makes it a favorite among Sri Lankans of all ages. Here’s how you can make this delicious dessert at home.
Ingredients
For the Coconut Filling:
- 1 cup grated coconut (fresh or desiccated)
- ½ cup jaggery (Kithul or Palm jaggery), grated or finely chopped
- ¼ teaspoon cardamom powder (optional)
- A pinch of salt
- 1-2 tablespoons water
For the String Hoppers (Idiyappam):
- 2 cups rice flour (or store-bought Idiyappam flour)
- 2 cups water
- A pinch of salt
- 1 tablespoon coconut oil
Instructions
Step 1: Prepare the Coconut Filling
- Heat a pan over medium heat and add the grated jaggery along with 1-2 tablespoons of water. Stir until the jaggery melts completely and forms a syrup.
- Add the grated coconut to the jaggery syrup and mix well. Add a pinch of salt and cardamom powder (if using) to enhance the flavor.
- Cook the mixture on low heat, stirring continuously until the coconut absorbs the jaggery syrup and becomes sticky. This should take about 5-7 minutes.
- Remove from heat and set aside to cool.
Step 2: Prepare the String Hoppers Dough
- Boil water in a saucepan with a pinch of salt and coconut oil.
- Gradually add the boiling water to the rice flour in a mixing bowl, stirring constantly with a spoon until it forms a soft dough.
- Knead the dough gently while it’s still warm until it’s smooth and lump-free. The dough should be soft but not sticky.
- Fill an Idiyappam press with the dough. Grease the press lightly with oil to prevent sticking.
Step 3: Assemble the Lavariya
- Grease small pieces of banana leaves or parchment paper. Alternatively, you can use a steamer tray lined with a cloth or non-stick surface.
- Press the string hoppers dough onto the greased banana leaf or parchment in a thin circular layer, about 3-4 inches in diameter.
- Place a spoonful of the coconut filling in the center of the string hopper layer.
- Fold the leaf or parchment to cover the filling, forming a half-moon shape, gently pressing the edges together.
- Place the prepared lavariya in a steamer. Repeat with the remaining dough and filling.
Step 4: Steam the Lavariya
- Steam the lavariya for about 10-12 minutes until the string hoppers are cooked through and soft.
- Remove from the steamer and let them cool slightly before serving.
Serving Suggestions
Lavariya is best served warm, fresh from the steamer, but it can also be enjoyed at room temperature. It pairs wonderfully with a cup of tea or coffee, making it an ideal snack for any time of day.
Tips for Perfect Lavariya
- Use fresh coconut for a more authentic flavor, but desiccated coconut works if fresh is not available.
- Adjust the sweetness by adding more or less jaggery according to your preference.
- Experiment with spices like cloves or cinnamon for a different twist on the traditional recipe.
Conclusion
Lavariya is a delightful Sri Lankan sweet that combines soft, delicate string hoppers with a luscious coconut-jaggery filling. This recipe is a beautiful blend of tradition and taste, perfect for anyone looking to explore Sri Lankan cuisine or simply enjoy a comforting homemade treat.
