Sri Lankan Aurudu Sweets – Crispy Pani Walalu: Sweet Sri Lankan Delight – By Malsha – eLanka

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:

1. Begin by soaking Urad dal/Undu overnight or for 8-10 hours.
2. 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 bubbles appear.
3. Once fermented, add salt to the mixture and gradually incorporate thick coconut milk, one tablespoon at a time, until it reaches a pipable consistency. Avoid over-mixing to retain air bubbles. If the batter appears flat, allow it to rest for an hour before piping.
4. Prepare the sugar syrup by gently heating dark brown sugar, water, and salt in a saucepan until heated through. Keep the syrup warm on very low heat, avoiding bubbling. Substitute dark brown sugar with white sugar, jaggery, or treacle if preferred.
5. Heat enough oil for deep frying in a flat-bottomed pan. Test the oil temperature by dropping a small amount of batter into the oil. It should sink briefly before popping up and puffing. Adjust the heat if needed.
6. Using a piping bag, pipe the batter into coils directly into the heated oil. Fry until golden brown, ensuring not to overcrowd the pan.
7. Once golden, immediately transfer the fried coils into the warm sugar syrup, soaking them for a few seconds until saturated.
8. Remove the Pani Walalu from the syrup and place them on a clean plate to cool. Avoid crowding the pan and soak one Pani Walalu at a time in the sugar syrup. Enjoy these crispy treats as a delightful indulgence!

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