Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Saw Dodol / Walithalapa Sri Lankan Sweet

 
NGREDIENTS:
4 Steamed Pittu Bamboos
2 – 3 cups sugar
5 cardamom pods (split)
Salt to taste
Water

DIRECTIONS:
Break the Pittu bamboos in to small parts and keep it aside.
Ready a board greased with oil all over the surface. Keep it aside.
Also ready a piece of oil paper greased with little oil too.
Heat a large pan in medium heat. Add the boiled water, cardamom and sugar into the pan and stir the mixture till sugar dissolves and the mixture should be bit thick. (If you pour it from little height, it should be falls like a thin thread.)
Take the pan from the heat.
Now add the pittu, into the sugar syrup and mix it well.
In the end all the pittu parts should be attached together and form a ball.
Transfer the mixture to the board which ready made and flatten down it with the help of oil paper.
Mark the lines on the mixture as square shape and let it cool.
When its cool, cut the pieces and separate it
Cover it and keep it or you can place the pieces in an airtight container.

SERVING:
This is a Sri Lankan sweet specially making for, to have as an evening snack and the Sinhala & Tamil New Year. And also for the traditional occasions too.

NOTE:
When you are working with sugar syrup be carful because it’s try to get hard the mixture very soon. If you feels the mixture is too hard put some boiled water and mix it well.
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