Blog Archives

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 ...