Search results
Results from the WOW.Com Content Network
It is used to produce Pulukodiyal flour. [ 1 ] Odiyal is a main ingredient for some food products such as Odiyal flour, Odiyal chips, Odiyal pittu , Odiyal kool , Palm posha, etc. [ 2 ] [ 3 ] It is a popular snack in the Jaffna peninsula .
rice flour, kurakkan flour It's usually wrapped in a leaf. Kalu Dodol: kithul jaggery, rice flour, coconut milk, and cashew nuts Sri Lankan dodol. Household sweet, usually served at tea time and special events. Prepared by boiling Coconut milk and Kitul Juggery in big Pan (thachi) and adding rice flour, cashew nut and spices to the reduced mix.
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
A common dessert in Sri Lanka is kevum, an oil cake made with rice flour and treacle and deep-fried to a golden brown. There are many variations of kevum. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying. Other types of kevum include athiraha, konda kevum, athirasa, and handi kevum.
Harischandra is one of the 100 most valuable brands in Sri Lanka. In 2022, the brand value of Harschandra is LKR1,254 million. [ 7 ] Harischandra Mills is placed 19th on the "second board" of LMD 100 rankings in the 2020/21 edition, an annual list of quoted companies in Sri Lanka by revenue. [ 8 ]
Kevum or Kavum (Sinhala: කැවුම්) is a deep-fried Sri Lankan sweet made from rice flour and kithul (sugar-palm) treacle, with a number of variants adding additional ingredients. It is also known as oil cake. Kevum is traditionally given and consumed during celebrations of Sinhala and Tamil New Year. [1]
Sri Lanka Freedom Party: 1963-1965 Minister of Agriculture, Food and Co-operative Development S. K. K. Suriarachchi: Sri Lanka Freedom Party: 1970-1977 Minister of Food, Co-operatives and Small Industries Wijeyananda Dahanayake: United National Party: 1986-1988 Minister of Co-operatives Lalith Athulathmudali: United National Party
Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare.