Influenced by a bounty of local ingredients, different cultures, and traditional methods of preparation, Sri Lankan desserts will send you on an expedition of deliciousness as you satisfy your sweet tooth. Heavy on the spices, coconut, jaggery and treacle, these sweets and desserts are unlike any other you’ve tasted before. Stay with us as we explore the best of the best local delicacies that are sure to make your taste-buds sing in joy.
Athirasa:
Literally translating to mean “extremely tasty” in Sinhalese, Athirasa sure does stay true to its name. It is a sweet-cake of jaggery, rice flour, treacle, and cardamom made into a paste flattened into circles and deep fried in hot coconut oil until golden brown. It is usually served in festive occasions like the Sinhala and Tamil New Year or Diwali, with other treats such as Kevum, Kokis and a steaming cup of Ceylon tea.
Bibikkan:
You’ve had coconut cake, but you haven’t had coconut cake that’s half as good as Bibikkan! It is a dark moist cake made of shredded coconut, jaggery, and semolina. Among other ingredients that go into this decadent treat are chopped dates, cashew nuts, winter melon, cloves, cardamom, crushed fennel, cinnamon, and ginger preserve. Bibikkan is commonly prepared and consumed in celebration of Christmas.
Watalappam:
Easily one of the most favoured desserts by the locals, Watalappam is a coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods. The origins of the dessert are unclear as they can be traced back to the Malay descendants, the Dutch, or the tamil population. However, it is now mostly recognized as being an essential part of the Ramadan feast.
Helapa:
Helapa is on the healthier side of sweets, but that doesn’t mean it is any less tastier than everything else on our list. A humble traditional dessert made with a combination of kurakkan flour, rice flour, treacle, cardamom, and grated coconut, this is a treat that you could go back to multiple times without feeling too full, or guilty for indulging. The mixture is turned into a dough, and then flattened on kanda leaves, which are folded and steamed until it firms up. Enjoy Helapa at evening tea!
Curd and Kithul Treacle:
More evidence that Sri Lankans really do love their treacle – Curd and Kithul Treacle, or Kiri Pani as the locals call it! This is the Sri Lankan version of a Greek Yoghurt, and is traditionally made from fermented buffalo milk, with kithul treacle poured on top. At any family gathering, special occasion or festive celebration, Curd will definitely be on the menu. While it is usually consumed as a dessert, you could also enjoy it for breakfast with fresh fruits.
Aluwa:
This diamond-shaped dessert is pure nutty deliciousness! Aluwa is a traditional Sri Lankan sweetmeat made from roasted rice flour or potatoes with boiled treacle, cashew nuts and cardamom and is served in a flat cookie-like form. It is a staple at the Sinhala and Tamil New Year feast. Milk Toffee also known as Kiri Aluwa takes after this dessert and is just as good, if you want to opt for variety.
Chocolate Biscuit Pudding:
Chocolate Biscuit Pudding, or CBP for short, is probably the most popular go-to dessert among the locals. Decadent, rich, and creamy layer after layer, this is a sweet treat that delivers every time! It consists of alternating layers of milk-dipped Marie biscuits and chocolate pudding or icing. These layers can be seen clearly when cutting through the dish, which is a sight for sore eyes. Serve the CBP cold and a scoop of ice cream if you really want to take it up a notch!
Photos sourced from Dennis Sylvester Hurd, Michael Shehan, Ankur Panchbudhe
