Traditional Sri Lankan Desserts 

Kavum- Method

Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan. 

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Kavum is a traditional Sri Lankan festive dessert. It is eaten at the festival known as the Sinhalese and Tamil New year celebrated by the people of the country in the month of April. There are many different types of kavum but this is personally my favorite one. out of my experience this is a long drawn out process to make this particular kavum. It is usually made by the older generations like your grandparents as it is time consuming. But once you got a taste of it you will sure to keep eating more. 

Sri Lankan Pancakes With Coconut

For the pancakes:

• 2 cups all-purpose flour 
• 3 eggs 
• Pinch of turmeric (optional)
• Pinch salt 
• 1 cup milk, or as needed                                                                                            http://www.infolanka.com/recipes/mess5/pancake.jpg

Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins.
Now make the filling.
For the filling:

• 1 1/2 cups freshly grated coconut.
• 1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
• 3 cloves crushed.
• Pinch salt.
• Pinch pepper.
• Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside.
• Now make the pancakes.

Pancakes are eaten by people around the world but what makes this pancake different is the filling that is used inside. Back home we use this honey called treacle it is very similar to honey. It does have a unique taste and is filling in comparison to just butter or maple syrup on it.