Sri lankan Avurudu sweets

 The Sinhala and Tamil New Years are defined by sweet meats and unusual delicacies. While they've become synonymous with an annual festival, some of these dishes are also made to commemorate specific occasions. This time around, various sweet meats and other dishes were made in Buddhist and Hindu houses.

Mung-Kevum

Rice flour and green gram flour are mixed with hot treacle to make Mung Kavum. Deep-fried diamond-shaped chunks of this combination are dipped in a batter of rice flour and coconut milk.

Kokis 

Kokis is a deep-fried, sweet snack made from rice flour and coconut milk. Despite being a traditional Sri Lankan Avurudu snack, it has long been assumed that the word Kokis is derived from the Dutch, which has connections to the word 'cookies.'

Konda Kevum

It's an oil cake with an unusual shape and a bun-like lump in the middle, which gives it the name Konda (hair). The batter is made by combining treacle and sugar, which are then heated until they reach boiling point. The cooled treacle is mixed with rice flour and steaming flour. A spoonful of batter is placed into a pan of hot oil, and a wooden skewer is inserted in the center to create the lump, all while ensuring that the developing Konda or bun is constantly supplied with oil.

Asmi

Making this delicious isn't easy, but it's a triumph of labor and talent. This dessert's batter is one-of-a-kind. First, milk is gradually added to the constantly kneaded rice flour. A cup of light coconut milk is squeezed with a handful of cinnamon leaves, and the strained juice is added to the batter. The cinnamon leaf juice thickens and slimes the batter. It's time to fry the batter once it's reached the desired consistency.

To make a web-like design, a perforated coconut shell spoon is used to pour the batter. After being set aside for a day or two, the asmi is refried and topped with a thick sugary syrup.

Athirasa

As the name suggests, Athirasa is an exceedingly tasty Avurudu sweet that is also highly sweet. It's an oil cake made with jaggery and rice flour that's rolled into a paste, then flattened and cooked into circles.

Bibikkan

Bibikkan is a cake prepared with shredded coconut, jaggery, and semolina. It is rich, dark, chewy, and moist. Grated jaggery or treacle, melted with a little water, heated, chilled, and mixed into a batter with roasted semolina are among the ingredients. Chopped dates, winter melon, ginger preserves, candied peel, and cashew nuts are combined with crushed fennel, cardamom, cloves, and cinnamon, as well as a pinch of salt. Before putting the mixture into the oven, a beaten egg is folded in.

Aluwa

Rice flour and coconut or palm treacle are the only ingredients in this treat. Rice flour is roasted on medium heat to begin the process. The treacle is then brought to a boil, after which the rice flour, a dash of cardamom, and a handful of chopped cashews are added. Aluwa is easily recognized by its diamond-shaped chunks and rich rice flour coating.

Unduwel

Unduwel is a highly sweet delicacy from the central province that is created during Avurudu. It's a deep-fried coil of Urad dhal and rice flour that's been soaked in sugar syrup.

Laddu

Gram flour and rice flour, a bit of salt, ghee, and water are mixed into a thick liquid to make laddu. Small amounts of this thick syrup are put into hot oil through a boondi plate (a plate with many holes), then blended with sugar syrup and fried with chopped cashew nuts, cardamoms, and ghee before being molded into even balls.

Maa laddu and Rava laddu are two other forms of laddu. The Maa laddu, made with roasted gram flour, ghee, and sugar, is carefully shaped with more ghee to give it that soft feel that melts in your mouth as you bite into it. Rava laddu, on the other hand, is made in the same way but with raisins. Both are perfect for your sweetheart.