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.

Sri lankan Pani Walalu ( Unduwal )

 

 Pani Walalu / Unduwal is a Deep Fried Coils of Urad dal & Rice Flour Mixture Soaked in Sugar Syrup. This is one of our family’s favorite sweet. In my childhood, when I eat this I never thought one day I make pani walalu in my own. But I did it. Pani walalu is a very sweet food, specially you can see in Sinhala & Tamil New Year Season.

Ingredients

2 cups Urad Dal (Undu) – Which is washed and black skin removed
1 cup rice flour
2 ½ cups coconut milk
1 teaspoon salt
3 – 4 cups sugar
1 cup water
Oil to fry

DIRECTIONS: 
Making The Sugar Syrup:

In a medium size saucepan place the sugar and water and keep it on medium heat. Stir the mixture until sugar is dissolve. Let it be there for nearly 10 minutes or till you get a bit thicker sugar syrup and then keep the sugar syrup on very low heat. (Syrup should be warm, when you place fried undu walalu in the syrup)

Making The Batter:

Soak the washed urad dal for overnight.
Drain the water and grind it until you get a smooth paste. (I’m grinding the urad dal with 2 – 3 tablespoons of water.)

Now in a medium size bowl, place the undu paste, rice flour and salt and mix it. First add 1cup of coconut milk to it and mix well. Then add coconut milk little by little and make the batter that is not is not too thick and also not too thin & also no lumps.

Heat the oil in a large frying pan in medium heat.

When the oil is ready, fill an icing bag or a piece of a cloth which have a small hole which has a diameter of 6-8mm, with the batter. And now slowly squeeze out the batter randomly in coiled circle in to the heated oil.
You can deep fry 3 – 4 coils at a time.

When you get a nice golden brown on both sides, drain the oil and place the fried coils in the warm sugar syrup.

After 5 – 6 minutes take out the coils (pani walalu) from the sugar syrup, and put the next set.

Finally place all pani walalu in a saucepan or container and pour the sugar syrup into that, and keep it for a day & serve.

SERVING:
This is a Sri Lankan sweet specially making for Sinhala & Tamil New Year and also for the other occasions.

NOTE:
1. if you use treacle, first heat the treacle and make it bit thicker before use it. Then use it warmly just like the sugar syrup.

2. If you want to get brown sugar syrup, place the sugar and ½ cup water in a saucepan and heat it till you get the caramelize sugar. When you get it just pour 2 – 3 cups boiling water and stir it again till you get thick syrup. Be careful when you add boiling water, because the steam can harm your hand.

3. You can also make it brown by adding 2-3 tablespoons of juggry (Hakuru) to the sryrup.

4. When you are squeeze out the batter from the icing bag just free your hand and do it. I sometimes on the first try you won’t get the shape, but don’t give up.

5. If you like you can eat just after you made without it for a day with sugar syrup, but then you won’t be able to get the really taste of pani walalu.

6. Some time you need to make more sugar syrup.

7. I normally store pani walalu in 2 – 3 bottles with sugar syrup and turn the bottle upside down in every two hours


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