Homemade Lavariya: A Traditional Sri Lankan Delight

Ingredients

  • 1 cup of red rice flour
  • 1/2 cup of coconut milk
  • 2 cups of grated coconut
  • 1 cup of jaggery
  • 1/2 teaspoon of cardamom powder
  • 1/4 teaspoon of salt
  • 1 cup of water (for the dough)
  • 1/2 cup of water (for the syrup)

Steps and instructions

  1. In a mixing bowl, combine red rice flour and salt.
  2. Add coconut milk gradually to the mixture while kneading until a dough forms. The dough should be pliable but not sticky.
  3. Cover the dough and let it rest for about 30 minutes.
  4. Meanwhile, prepare the syrup by combining jaggery and half a cup of water in a pan. Cook it over medium heat until the jaggery melts completely and the mixture forms a thick syrup.
  5. Add the grated coconut and cardamom to the syrup. Stir well until the mixture is well combined and let it cool.
  6. Divide the dough into small balls. Flatten each ball and place a spoonful of the cooled coconut-jaggery mixture in the center. Fold the edges over to completely cover the filling and shape it into a ball again.
  7. Steam the balls in a steamer for about 15-20 minutes or until they are cooked through.
  8. Serve your Lavariya while it's warm and enjoy!

Tools for making

  • Mixing Bowl - A bowl to combine the red rice flour and coconut milk.
  • Pan - Used for cooking the jaggery syrup.
  • Steamer - Used to steam the Lavariya balls.
  • Spoons - Required for measuring and stirring various ingredients.
  • Grater - Used to grate the coconut for the filling.
  • Knife - Used for cutting and shaping the Lavariya balls.
  • Cover - A cover or lid to rest the dough.

Recipe variations

  • Use white rice flour instead of red rice flour for a lighter texture.
  • Replace coconut milk with regular milk or almond milk for a different flavor.
  • Add chopped nuts such as cashews or almonds to the coconut-jaggery filling for added crunch.
  • Experiment with different fillings such as sweetened condensed milk, chocolate chips, or fruit preserves.
  • Try using a different type of jaggery like palm jaggery or date jaggery for a unique taste.
  • Add a pinch of saffron strands to the syrup for a fragrant and vibrant color.
  • For a gluten-free option, use gluten-free flour such as rice flour or almond flour.
  • Make the Lavariya savory by replacing the sweet filling with a mixture of spiced vegetables or cooked meat.
  • Add a teaspoon of rose water or orange blossom water to the dough for a floral aroma.
  • Serve the Lavariya with a drizzle of honey or a sprinkle of powdered sugar on top.

Recipe overview

Lavariya is a traditional Sri Lankan sweet dumpling, often enjoyed during special occasions and festivals. Made with red rice flour and a delicious filling of coconut and jaggery, these dumplings are steamed to perfection, offering a delightful and unique blend of flavors. This recipe will guide you through the process of making Lavariya at home, from preparing the dough and the filling, to shaping and steaming the dumplings. While the process might seem involved, it's relatively straightforward and the end result is absolutely worth the effort. Savor these warm, sweet treats as a dessert or a snack, and introduce a piece of Sri Lankan culinary tradition to your home.

Common questions

  1. Can I use regular rice flour instead of red rice flour? No, red rice flour is specifically used for this recipe to give it a unique flavor and texture.
  2. Can I substitute coconut milk with any other type of milk? Coconut milk is an essential ingredient for the authentic taste of Lavariya. Substituting it with other types of milk may alter the flavor and texture of the dish.
  3. How can I make the dough less sticky? To make the dough less sticky, gradually add coconut milk while kneading and adjust the consistency as needed. If the dough becomes too sticky, you can sprinkle some additional rice flour and knead it until it reaches the desired consistency.
  4. Can I use white sugar instead of jaggery? Jaggery is traditionally used in Lavariya for its distinct flavor. While you can use white sugar as a substitute, it may result in a slightly different taste.
  5. How long should I steam the Lavariya? Steam the Lavariya for about 15-20 minutes or until they are cooked through. You can check the doneness by inserting a toothpick or skewer into one of the balls - if it comes out clean, they are ready.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the red rice flour and coconut milk.
  • Pan - Used for cooking the jaggery syrup.
  • Steamer - To steam the Lavariya balls until they are cooked.
  • Spoon - For stirring the jaggery syrup and the coconut-jaggery mixture.
  • Grater - To grate the coconut for the filling.
  • Knife - For shaping the Lavariya balls and cutting the jaggery into smaller pieces.
  • Cover - To keep the dough covered and let it rest.

Origin stories

Lavariya, an evocative sweet treat, draws its origins from the beautiful island of Sri Lanka. The term 'Lavariya' is derived from the Sinhalese phrase 'Love Vareeya', which translates to 'sweet parcels of love'. This delightful delicacy is often savoured during the Sinhalese and Tamil New Year celebrations, a testament to its cultural significance. Traditionally, the elderly women of the family come together to prepare these sweet steamed dumplings, infusing them with a warmth that can only come from shared storytelling and laughter. Each bite of Lavariya carries with it a sense of heritage, tradition, and, above all, love from the heart of Sri Lanka.

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.