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.

Puhul Dosi (Pumpkin Preserve)

 

Ingredients    
1 1/2 lb. white pumpkin (before peeling)
1 lb. sugar
1/2 wineglass rose-water
1/4 pint water (1/2 cup)

Method :

Thinly peel the pumpkin. Prick the pumpkin well with a fork. Cut into two halves, then cut each half into about 12 pieces. Remove the seeds and pulp. The pumpkin pieces should weigh around 1 pound after peeling and removing seeds and pulp. 

Prick each piece well again and squeeze water out from each piece, keeping the pumpkin pieces whole and not broken. Put the sugar and water into a preserving pan, boil and keep stirring till very thick. Then add the pumpkin pieces and boil again, constantly stirring. When the sugar syrup is very thick again, add the rose-water. 

As the syrup thickens, reduce the heat and stir carefully so that all pieces are well coated with sugar. Take off of the fire and stir until the sugar crystalizes. Remove the pieces from the pan and place onto a sheet of wax paper and allow to cool. Store in a plastic zip-lock bag. ***Use this pumpkin for love cake or it is good just for eating as a candy.
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