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 Naran Kewum

 
Ingredients

Kithul Jaggery Naran Kevum
Ingredients for filling
50g Green Gram Flour
100g lightly roasted Red Rice Flour
50g Jaggery
100g Grated Coconut
2 nos Cardamon
2 pods Cloves
2g Cinnamon
2g Sweet Cumin
Ingredients for batter
200ml Coconut Milk
½ tsp Tumaric Powder
200ml Rice Flour
1Li Coconut Oil for frying

DIRECTIONS:
Melt the jaggery in a pot. Add grated coconut and spices. Mix well.

Then add lightly roasted red rice flour and green gram flour preparing a thick paste.

From this mixture make 50g size balls.

To prepare the patter first put the rice flour and turmeric powder into a bowl and make a batter
by adding coconut milk till you get the right consistency.

Dip the jagerry balls in the batter and deep fry in the heated coconut oil until golden brown.

The finished Naran Kewum should have a crispy outer shell.

Serve and enjoy at your Avurudu table.

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