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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Athirasa

Ingredients

Rice Flour - 500g
Sugar - 300g
Fennel Seeds - 25g
Salt - 02 tsp
Kappi (Cracked Rice)
All purpose flour
Coconut honey (Optional)
Oil for deep frying

Method.

First of all it needs to prepare Kappi. For that put cracked rice into a frying pan and fry until it becomes light brown.
Fry fennel seeds around 01 min and grind it well.
Then, put small amount of sugar in to a pan and let it melt under medium heat while stirring continuously.
When sugar is melted well and becomes dark brown add one cup of hot water.
Then add remaining sugar and stir well to combine.
Add salt and mix well.
Cook this sugar syrup under medium heat until it becomes to the right level. Get a small amount from this sugar syrup to a spoon and pour it down. If it is pouring down like a thick line the sugar mixture has come to the right level.
Get a half cup of sugar syrup to a cup and keep it aside. This can be used when adding flour.
Add coconut honey and mix well. Switch off the flame after around 01 min.
Add fennel seeds, cracked rice and mix well.
Add rice flour little by little and mix. Here, don’t add all rice flour at once. If you do so, it will be difficult to mix this properly.
Add all purpose flour and mix.
After adding all flour touch this mixture from your fingers. If this mixture doesn’t stick to your fingers the mixture has come to the right level.
Apply some oil in a board or a try and transfer the flour mixture into this board.
Then put small amount of this mixture to your pan and put water. Mix this with leftovers and cook until it becomes like a thick paste.
Put this thick liquid into your flour mixture and mix thoroughly until this becomes smooth and nice.
Wet your hands with little bit of coconut oil and then start making kawum.
First, prepare small balls and keep them aside.
Then, press these balls and make shapes like biscuits.
Heat oil and put prepared kawum one by one.
After putting one kawum, wait until it comes up to put the next one. If not your kawum will stick each other.
Once kawum becomes golden brown get it out from oil and keep on a net or a tissue paper.
Do the same for the rest of your mixture.
When you store your prepared kawum place a dish or a small cup at the bottom of you container and store kawum around that. We do this because Athirasa has more oil than other kawum. If you just store them the kawum which are in the bottom of the container will absorb more oil.

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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Aluwa

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment

* Oval pan

Ingredients

175 g White sugar
150 g Thick coconut milk (40g coconut milk powder+150g water)
200 g White rice flour ( reserve 50 for dusting)
10 numbers Cashews ( roasted)
8-10 pods Cardamom pods
1 Tbsp Sesame seeds

Instructions

Step 1 ( Cardomom pods)
* In a mortar pestle, crush the cardamom pods slightly, take off the outer shell and put the seeds inside back into the mortar pestle and grind until crushed well like a powder
* Mix 10g sugar from the sugar quantity mentioned in the recipe and mix together. keep the mix aside
Step 2 ( Cashews)
* Into the same mortar pestle adds the cashew nuts and crush them until it breaks down into little pieces. (if you wish you can also chop the cashews up with a knife as well)
Step 3 (Roasting Rice flour)
* In a medium metal oval wok ( thachchiya) roast the rice flour for about 8-10 minutes in a low to medium fire. Take it off the fire when done.
Be very careful when roasting the rice flour, you don't want to burn it but slightly roast it.
once roasted, sieve the roasted rice flour
* From the roasted rice flour mixture weigh 50g rice flour onto another bowl and leave aside (This is to dust on the aluwa)
Step 4 ( Making the Aluwa)
* Into the same pan add coconut milk and sugar and leave it on a medium fire for about 6-8 minutes. Make sure the mixture turns into syrup. Check the article above for the correct consistency.
If this step is not done properly this will affect the overall dish. Check the article above on how to do it properly.
* When the mixture is halfway done, add the cardamom and sugar mixture and the sesame seeds. Once the syrup reached the correct consistency turn off the fire add the rice flour in batches slowly. once one part is added, stir it well until incorporated, when fully mixed then add the other part.
depending on the rice flour brand used and the thickness of the syrup, the flour needed will be dependant.
The texture of the mix should be thick and you will feel, the mixture is about to set.
Although the recipe calls for a specific quantity of flour, you might need less or more, if you need more use it from the reserved roasted rice flour that was kept aside. But if you do this correctly and use the same brand of rice flour as I have used, then you will only need the quantity specified in the recipe.
Step 5 ( Shaping and cutting the aluwa)
* Dust a good amount of rice flour that was kept aside onto a chopping board ( you can do this step, while the syrup is on the fire)
* Pour the aluwa mixture on to the chopping board, shape it into a square shape using a spatula or a dough scraper
(Apply coconut oil to the spatula or dough scraper so the mixture doesn't stick)
* Dust some of the reserved roasted rice flour on top of the aluwa, quickly cut the sides and cut into square equal pieces using a knife
You will need to scrape the parts that are stuck on the knife using a dough scraper
(If by any chance you had to use the reserved rice flour that was kept for dusting, then just use unroasted rice flour straight from the packet)
* Once cut dust the reserved roasted rice flour onto all the sides of the square pieces.
* Leave to cool down completely and store it until needed

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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Aasmi

INGREDIENTS

500 grams Rice Flour
1 cup Thick Coconut Milk
Salt
Cooking Oil
Davul Kurundu Leaves (Handful) (Cinnamon Leaves) If you can not able to find this ingredient, you can use ladies fingers or okra extract
250 grams Sugar
Food coloring (Pink or orange)

Method

Take a bowl and add rice flour, salt and coconut milk.
Then, mix well together to get a thick sauce.
Put dawul kurundu and a little bit of water into a mortar and crushed them.
Then, take the juice of it.
Add the dawul kurundu juice to the flour mixture and mix well again.
Next, take a pot and add oil.
Heat the oil.
Then, take a little of the mixture and with a fork spoon pour it into the oil pan and make a net like a few rounds.
Fry both sides and fold it in half.
After about 2 hours, fry again for the second time.
Then, take another pot and add sugar, water and a few drops of food coloring.
Next, heat it to make the syrup.
Then, pour the sugar syrup as a design on the aasmi.
Now, aasmi is ready to serve.

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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Milk Toffee

You will need
MILKMAID 510g
Water 1/2 tin
Sugar 500g
Butter or Margarine 1 tsp.
Vanilla essence 1 tsp.
Chopped cashew nuts (optional) 50g

Step I
Let's make it
In a saucepan mix Milkmaid, sugar, water and cook on a low flame, stirring constantly unlit the mixture leaves the pan.

Step 2
Add vanilla, cashews (optional) and butter, just before you take it out from the fire.

Step 3
Spread evenly onto a greased tray that is 4 by 5 inches. Cut into desired shapes before it hardens.

Tips
Adding butter just before taking the milk toffee off the heat helps to ensure it have a nice shine once set.

SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Konda Kavum

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings:-10 pieces

Equipment

* Kavum thachchiya
Ingredients
100 g Ready-made rice flour
50 g All-purpose flour
100 g kithul pani
50 g White sugar
120-140g Water
1/4 tsp Cumin seeds
1/4 tsp Fennel seeds
Oil ( Coconut/canola Oil) for frying

Instructions

* Firstly ground the cumin seeds and fennel seeds togeather in a mortar pestle until roughly pounded
* In a large bowl mix all ingredients together except the water, Add the water gradually while mixing with a whisk or by hand. Only if you need more water than 120 ml then add 20 ml more.
Depending on the brand of rice flour used, you might need more or less water
The batter must be smooth and no lumps from the flour, if there are lumps, then pass the batter through a fine sieve.
* Leave the batter overnight to rest
* When using the batter the next day mix it thoroughly with a whisk or hand to loosen up the batter.
* Heat a thachchiya with oil ( Only fill a quarter of the pan with oil) when the oil is heated add a 1 ladle of batter into the hot oil, starting from the bottom and raising the hand little by little and pouring the batter slowly and horizontally, which will then create a small hole in the middle. Using a stick put the stick into the hole to make the konde while swirling the stick and adding oil continuously. Use the flat spoon also to shape the konda.
Check the above article on how to make konda kavum using the kavum mould
* Once the kavums are cooked, let it drain on a paper towel and cool down completely
* Enjoy the kavum in a couple of days

SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Kokis

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Calories:

Servings:-6† people

Equipment

* Kokis mould
* Deep frying pan
Ingredients
60 g Rice flour
40 g All- Purpose flour
1/4 tsp Turmeric powder
1/4 tsp Salt
1 tbsp Sugar
160 g Coconut Milk (30g Coconut milk powder+ 160g Water)
coconut, Canola, sunflower oil For deep frying

Instructions

* Firstly, sieve the rice flour, all-purpose flour, turmeric into a large bowl, into the same bowl add the salt, sugar.
* Add the coconut milk little by little mixing with your hand or a whisk until the desired consistency is achieved ( check the article above to check how to make coconut milk with coconut milk powder)
Please note the amount of coconut milk needed will vary, so it is important to mix little by little. If the rice flour is home-made, you might need less coconut milk as there can be too much moisture in the flour it self. Check the article above for consistency.
* The mixture should be lump-free. smooth consistency. If you still have a bit of lump in the mixture, then strain the whole mixture through a fine sieve, this way you can get a creamy smooth mixture.
* Leave the mixture overnight at room temperature to settle down. If using fresh coconut milk, then leave only for 4 hours.
* The next day prior to using the mixture, Mix it well, DO NOT add any water or coconut milk if the mixture has got thicken, just mix it well.
* Heat a deep pot of oil on low to medium fire, have all the equipment necessary prior to starting the process
* Once the oil is heated, season your mould in hot oil ( even if you are using a non-stick mould), pass it through a dry kitchen towel, then plunge it into the kokis batter, shake it off a little bit ( this is to prevent it from having bubbles when fried) then quickly plunge it into the hot oil.
Once the kokis are slightly hard shake the mould up and down while inside the hot oil to remove the kokis from the mould, so the kokis fall off the mould easily- fry it in low to medium heat for about 3-4 minutes until cooked, and crispy.
Please see the above tips and tricks on how to fry perfect kokis.
* Drain the cooked kokis on a paper towel, when draining the kokis, make sure to place the kokis that have an open surface downwards, so the oil can drain
* Repeat the process for the rest of the batter ( this quantity would make approximately 15-16 kokis)

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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Athirasa

Ingredients
Rice Flour - 500g
Sugar - 300g
Fennel Seeds - 25g
Salt - 02 tsp
Kappi (Cracked Rice)
All purpose flour
Coconut honey (Optional)
Oil for deep frying

Method

First of all it needs to prepare Kappi. For that put cracked rice into a frying pan and fry until it becomes light brown.
Fry fennel seeds around 01 min and grind it well.
Then, put small amount of sugar in to a pan and let it melt under medium heat while stirring continuously.
When sugar is melted well and becomes dark brown add one cup of hot water.
Then add remaining sugar and stir well to combine.
Add salt and mix well.
Cook this sugar syrup under medium heat until it becomes to the right level. Get a small amount from this sugar syrup to a spoon and pour it down. If it is pouring down like a thick line the sugar mixture has come to the right level.
Get a half cup of sugar syrup to a cup and keep it aside. This can be used when adding flour.
Add coconut honey and mix well. Switch off the flame after around 01 min.
Add fennel seeds, cracked rice and mix well.
Add rice flour little by little and mix. Here, don’t add all rice flour at once. If you do so, it will be difficult to mix this properly.
Add all purpose flour and mix.
After adding all flour touch this mixture from your fingers. If this mixture doesn’t stick to your fingers the mixture has come to the right level.
Apply some oil in a board or a try and transfer the flour mixture into this board.
Then put small amount of this mixture to your pan and put water. Mix this with leftovers and cook until it becomes like a thick paste.
Put this thick liquid into your flour mixture and mix thoroughly until this becomes smooth and nice.
Wet your hands with little bit of coconut oil and then start making kawum.
First, prepare small balls and keep them aside.
Then, press these balls and make shapes like biscuits.
Heat oil and put prepared kawum one by one.
After putting one kawum, wait until it comes up to put the next one. If not your kawum will stick each other.
Once kawum becomes golden brown get it out from oil and keep on a net or a tissue paper.
Do the same for the rest of your mixture.
When you store your prepared kawum place a dish or a small cup at the bottom of you container and store kawum around that. We do this because Athirasa has more oil than other kawum. If you just store them the kawum which are in the bottom of the container will absorb more oil.

SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Aluwa

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment
* Oval pan

Ingredients

175 g White sugar
150 g Thick coconut milk (40g coconut milk powder+150g water)
200 g White rice flour ( reserve 50 for dusting)
10 numbers Cashews ( roasted)
8-10 pods Cardamom pods
1 Tbsp Sesame seeds

Instructions

Step 1 ( Cardomom pods)
* In a mortar pestle, crush the cardamom pods slightly, take off the outer shell and put the seeds inside back into the mortar pestle and grind until crushed well like a powder
* Mix 10g sugar from the sugar quantity mentioned in the recipe and mix together. keep the mix aside

Step 2 ( Cashews)
* Into the same mortar pestle adds the cashew nuts and crush them until it breaks down into little pieces. (if you wish you can also chop the cashews up with a knife as well)

Step 3 (Roasting Rice flour)
* In a medium metal oval wok ( thachchiya) roast the rice flour for about 8-10 minutes in a low to medium fire. Take it off the fire when done.
Be very careful when roasting the rice flour, you don't want to burn it but slightly roast it.
once roasted, sieve the roasted rice flour
* From the roasted rice flour mixture weigh 50g rice flour onto another bowl and leave aside (This is to dust on the aluwa)

Step 4 ( Making the Aluwa)
* Into the same pan add coconut milk and sugar and leave it on a medium fire for about 6-8 minutes. Make sure the mixture turns into syrup. Check the article above for the correct consistency.
If this step is not done properly this will affect the overall dish. Check the article above on how to do it properly.
* When the mixture is halfway done, add the cardamom and sugar mixture and the sesame seeds. Once the syrup reached the correct consistency turn off the fire add the rice flour in batches slowly. once one part is added, stir it well until incorporated, when fully mixed then add the other part.
depending on the rice flour brand used and the thickness of the syrup, the flour needed will be dependant.
The texture of the mix should be thick and you will feel, the mixture is about to set.
Although the recipe calls for a specific quantity of flour, you might need less or more, if you need more use it from the reserved roasted rice flour that was kept aside. But if you do this correctly and use the same brand of rice flour as I have used, then you will only need the quantity specified in the recipe.

Step 5 ( Shaping and cutting the aluwa)
* Dust a good amount of rice flour that was kept aside onto a chopping board ( you can do this step, while the syrup is on the fire)
* Pour the aluwa mixture on to the chopping board, shape it into a square shape using a spatula or a dough scraper
(Apply coconut oil to the spatula or dough scraper so the mixture doesn't stick)
* Dust some of the reserved roasted rice flour on top of the aluwa, quickly cut the sides and cut into square equal pieces using a knife
You will need to scrape the parts that are stuck on the knife using a dough scraper
(If by any chance you had to use the reserved rice flour that was kept for dusting, then just use unroasted rice flour straight from the packet)
* Once cut dust the reserved roasted rice flour onto all the sides of the square pieces.
* Leave to cool down completely and store it until needed

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SINHALA AVURUDU TIMELESS RECIPES ON GOLDFM! ☀️

Aasmi

INGREDIENTS

500 grams Rice Flour
1 cup Thick Coconut Milk
Salt
Cooking Oil
Davul Kurundu Leaves (Handful) (Cinnamon Leaves) If you can not able to find this ingredient, you can use ladies fingers or okra extract
250 grams Sugar
Food coloring (Pink or orange)

Method

Take a bowl and add rice flour, salt and coconut milk.
Then, mix well together to get a thick sauce.
Put dawul kurundu and a little bit of water into a mortar and crushed them.
Then, take the juice of it.
Add the dawul kurundu juice to the flour mixture and mix well again.
Next, take a pot and add oil.
Heat the oil.
Then, take a little of the mixture and with a fork spoon pour it into the oil pan and make a net like a few rounds.
Fry both sides and fold it in half.
After about 2 hours, fry again for the second time.
Then, take another pot and add sugar, water and a few drops of food coloring.
Next, heat it to make the syrup.
Then, pour the sugar syrup as a design on the aasmi.
Now, aasmi is ready to serve.

SINHALA ALUTH AVURUDU LITHA 2024: AUSPICIOUS TIMES

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