One of the delicious and easy to make,
Sri Lankan avurudu sweet. Wali Thalapa is also called as Sau Dodol. Try this easy Wali Thalapa recipe and let me know your thoughts.
Ingredients
Making pittu
500g of rice flour (brown/white)
200g of fresh/desiccated/frozen coconut
water/coconut milk or coconut wate as required.
(If you add coconut milk or coconut water to Pittu, it adds more flavour)
salt to taste
Method
Mix the coconut, flour, coconut milk/water, salt, begin mix the mixture with your fingertips until it forms into tiny balls like beads. If this mixture is dry, sprinkle some water so that it helps to form balls.
Then transfer this into a steamer and steam it for 5-10 min until it’s cooked.
Once the pittu is cook and ready, separate the pittu into small beads and keep this aside.
Making the syrup
300g brown sugar or 250g good quality kitul juggery
1 cup of cashews (optional)
Ground cardamom
Make the sugar/juggery syrup.
If you are using sugar, put small amount of sugar to a pan and heat until it becomes dark brown.(browning is very important) When sugar is brown (dark in colour) bubbling add hot water.
Then add remaining sugar and 01 cup of more hot water. When sugar dissolves completely add
ground cardamom to this.
If you use juggery to make the syrup browning is not needed. Just add juggery and water and bring it to boil. Consistency should be like a syrup.
When sugar/juggery syrup is ready add cashews and flour beads (pittu). Mix this thoroughly until flour absorbs all sugar syrup. When the mixture becomes sticky switch off the flame.
Transfer this mixture into a tray/board and make it flatten. Then let this cool down a bit and cut into pieces.
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