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.

Caramel Pudding Sri Lankan Recipes


Ingredients : 

1 can condensed milk
1 can water 1 tspn vanilla
8 eggs 1 cup sugar

Method : 


To prepare the caramel, in a small,heavy saucepan,combine 1 cup sugar and a little water and place pan on low heat and stir until the sugar syrup turns golden brown. Remove pan from heat and pour it to a oven proof dish which you are going to bake the pudding. Mix condensed milk, water and vanilla in a bowl. Then add the beaten eggs to the mixture and beat well. Strain the mixture to the baking dish with a strainer and cover with foil. Preheat the oven to 190C. Now place the dish in a baking tray with a little water and bake it in the oven for a about 50 minutes or until well done. Let it cool to room temperature , cover the dish and leave in the refrigerator for several hours, preferably over night. Take out of the refrigerator 30 minutes before serving. Carefully invert on to a serving dish allowing the caramel to run down the sides
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