eLanka Newsletter -28th April 2024 – 8th Edition Sri Lankans in Australia Click here or on the image below to read this week’s elanka Newsletter Anzac Day: eLanka, the Sri Lankan community in Australia, remembers the human cost of war, lest we forget. We strive to create a more peaceful future! Photo of the ANZAC Day Ceremony in Brisbane With the Sri Lankan Veterans at Brookfield Show Grounds in Brisbane SUNDAY CHOICE – Who Is Jesus To You? – By Charles Schokman Good News From Jayam May 1, 2024 Pls Scroll Down 35 items Volunteering: A Great British Passion – By Hemantha Yapa Abeywardena Diyatalawa- Health Resort Gateway – By Dr Harold Gunatillake Tensions in Gulf strain Ceylon Tea – By Arundathie Abeysinghe ‘At the Going Down of the Sun’ …. ANZAC Remembrance Day-by Michael Roberts Dr. Wicks – Raj Wickramasekaran of Beverly Hills, Ca. Passed Away on April 23rd, ...
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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 ...
