Aluwa: A Traditional Sri Lankan Sweet Delicacy Recipe

Ingredients

2 cups of Rice Flour
1 cup of Sugar
1/2 cup of Thick Coconut Milk
1/2 cup of Water
1/2 teaspoon of Cardamom Powder
1/2 cup of Cashew Nuts
1/4 cup of Ghee (clarified butter)
1/2 teaspoon of Salt
Oil for deep frying

Steps and instructions

Start by heating a pan over medium heat. Add the rice flour to the pan and dry roast until it turns slightly golden. Be sure to stir continuously to avoid burning. Once done, remove from heat and let it cool.
Next, in a separate pan, heat the ghee over medium heat. Add the cashew nuts and fry until they turn golden brown. Remove from heat and set aside.
In a large bowl, combine the roasted flour, fried cashew nuts, sugar, cardamom powder, and salt. Mix well to combine.
Pour the thick coconut milk gradually into the flour mixture while stirring continuously. Keep adding until you get a dough-like consistency. The dough should not stick to your hands.
Now, divide the dough into small portions. Shape each portion into a rectangle or your desired shape.
Heat oil in a deep frying pan. Once the oil is hot enough, add the prepared Aluwa pieces and fry until they turn golden brown. Make sure to turn them frequently for even cooking.
Remove the Aluwa from the oil and drain on a paper towel to remove excess oil.
Enjoy your Aluwa while warm, or let them cool completely and store in an airtight container for later use.

Tools for making

Pan - A medium-sized pan for dry roasting the rice flour.
Large Bowl - A bowl for mixing all the ingredients together.
Frying Pan - A deep frying pan for frying the Aluwa.
Spatula - A utensil for stirring the rice flour while dry roasting.
Spoon - A spoon for mixing the ingredients in the bowl.
Knife - A knife for cutting the Aluwa into desired shapes.
Paper Towel - Paper towels for draining excess oil from the fried Aluwa.

Recipe variations

Use jaggery instead of sugar for a more traditional flavor.
Add a pinch of saffron strands to the dough for a fragrant twist.
Replace rice flour with wheat flour for a different texture.
Include chopped almonds or pistachios along with cashew nuts for added crunch.
Add a teaspoon of rose water or orange blossom water for a floral aroma.
Try shaping the Aluwa into small balls or bite-sized pieces instead of rectangles.
Add a teaspoon of ground cinnamon for a touch of warmth and spice.
For a vegan option, replace ghee with coconut oil or vegetable oil.
Substitute coconut milk with almond milk or cashew milk for a nutty flavor.
Incorporate dried fruits like raisins or chopped dates into the dough for a chewy texture.

Recipe overview

Aluwa is a delicious, traditional Sri Lankan sweet treat made with rice flour, coconut milk, sugar, and a hint of cardamom. Typically deep-fried to a golden perfection, this snack carries a beautiful balance of sweet and savory flavors, making it a popular choice for festive occasions and casual snacks alike. In this recipe, we'll guide you step by step on how to make your very own Aluwa at home. With just a handful of ingredients and a little patience, you'll be able to create a dessert that's rich in flavors and textures, and is sure to impress your friends and family. So let's dive in and start cooking!

Common questions

Can I use any other flour instead of rice flour? No, rice flour is the key ingredient for Aluwa and provides the desired texture and taste.
Can I use jaggery instead of sugar? Yes, you can substitute jaggery for sugar. Keep in mind that it will alter the taste and color of the Aluwa.
Can I use thin coconut milk instead of thick coconut milk? Thick coconut milk is preferred for its richness, but you can use thin coconut milk if that is what you have available. Just note that the texture and flavor may differ slightly.
Can I skip the cashew nuts? Yes, you can omit the cashew nuts if you prefer or if you have allergies. However, they add a delicious crunch to the Aluwa.
Can I bake the Aluwa instead of deep frying? Traditionally, Aluwa is deep-fried to achieve its unique texture and taste. Baking may result in a different outcome.
How long can I store Aluwa? When stored in an airtight container, Aluwa can be kept for up to two weeks. Ensure they are completely cooled before storing.
Can I freeze Aluwa? Yes, you can freeze Aluwa for longer storage. Thaw them at room temperature before consuming.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Frying Pan - A pan used for dry roasting the rice flour and frying the Aluwa.
Spatula - A utensil for stirring and mixing the ingredients.
Knife - To cut the Aluwa into desired shapes.
Deep Frying Pan - A pan for deep frying the Aluwa pieces.
Paper Towels - To drain excess oil from the fried Aluwa.

Origin stories

Aluwa is a traditional sweet treat hailing from the beautiful island nation of Sri Lanka, known for its rich and vibrant culinary history. This delicacy has been a staple in Sri Lankan households for generations, typically prepared during festive occasions and celebrations such as the Sinhalese & Tamil New Year. The name Aluwa comes from the Portuguese word 'aluá' which means a sweet dish. It’s intriguing to note that the influence on Sri Lankan cuisine is not only from its South Indian neighbors but also from the Portuguese, who colonized the country in the 16th century. Much like the beautiful blend of cultures that have shaped Sri Lanka, Aluwa, too, is a delightful blend of flavors and textures, a testament to the island's rich cultural mosaic.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.