Sweets
A well-known sweet is "Kavun" or oil cakes, a cake made with rice flour and treacle and deep-fried to a golden brown. A variety of "Kavun", called "Moong Kavun" is made from green gram - a type of pulse - which is then ground to a paste and shaped like diamonds before frying. Other types of Kavuns are Athiraha, konda Kavun, Athirasa & Handi Kavun. Many sweets are served during the Sinhala and Tamil New Year with "kiribath". Slight variations of the types of food eaten & preparation methods is observed from province to province.
Undu Walalu/Undu wal or Pani walalu- Another sweet originating from the central province( Mathale area). this is prepared using urad (undu) flour & kithul treacle.
Aluwa & Aggala- Made from flour & sugar/treacle.
Dodol- A pudding like dish made from coconut milk. Cooking method is difficult & takes time.
Weli Thalapa- Made from flour & treacle.
"Wattalapan" - a steamed pudding made with coconut milk, eggs, and jaggery (a sort of solidified treacle extracted from the kitul palm) has become a staple Sri Lankan dessert, although first introduced by the Malays.
Bibikkan- A rich, cake like sweet made from grated coconut, coconut treacle & flour. Originas in the coastal areas.
Kokis- A savoury crispy biscuit like dish made from flour
Read more about this topic: Sri Lankan Cuisine
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