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Aluwa recipe

Sri Lankan avurudu sweets made with rice flour and coconut milk
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories:

Equipment

  • Oval pan

Ingredients

  • 175 g White sugar
  • 150 g Thick coconut milk (40g coconut milk powder+150g water)
  • 200 g White rice flour ( reserve 50 for dusting)
  • 10 numbers Cashews ( roasted)
  • 8-10 pods Cardamom pods
  • 1 Tbsp Sesame seeds

Instructions

Step 1 ( Cardomom pods)

  • In a mortar pestle, crush the cardamom pods slightly, take off the outer shell and put the seeds inside back into the mortar pestle and grind until crushed well like a powder
  • Mix 10g sugar from the sugar quantity mentioned in the recipe and mix together. keep the mix aside

Step 2 ( Cashews)

  • Into the same mortar pestle adds the cashew nuts and crush them until it breaks down into little pieces. (if you wish you can also chop the cashews up with a knife as well)

Step 3 (Roasting Rice flour)

  • In a medium metal oval wok ( thachchiya) roast the rice flour for about 8-10 minutes in a low to medium fire. Take it off the fire when done.
    Be very careful when roasting the rice flour, you don't want to burn it but slightly roast it.
    once roasted, sieve the roasted rice flour
  • From the roasted rice flour mixture weigh 50g rice flour onto another bowl and leave aside (This is to dust on the aluwa)

Step 4 ( Making the Aluwa)

  • Into the same pan add coconut milk and sugar and leave it on a medium fire for about 6-8 minutes. Make sure the mixture turns into syrup. Check the article above for the correct consistency.
    If this step is not done properly this will affect the overall dish. Check the article above on how to do it properly.
  • When the mixture is halfway done, add the cardamom and sugar mixture and the sesame seeds. Once the syrup reached the correct consistency turn off the fire add the rice flour in batches slowly. once one part is added, stir it well until incorporated, when fully mixed then add the other part.
    depending on the rice flour brand used and the thickness of the syrup, the flour needed will be dependant.
    The texture of the mix should be thick and you will feel, the mixture is about to set.
    Although the recipe calls for a specific quantity of flour, you might need less or more, if you need more use it from the reserved roasted rice flour that was kept aside. But if you do this correctly and use the same brand of rice flour as I have used, then you will only need the quantity specified in the recipe.

Step 5 ( Shaping and cutting the aluwa)

  • Dust a good amount of rice flour that was kept aside onto a chopping board ( you can do this step, while the syrup is on the fire)
  • Pour the aluwa mixture on to the chopping board, shape it into a square shape using a spatula or a dough scraper
    (Apply coconut oil to the spatula or dough scraper so the mixture doesn't stick)
  • Dust some of the reserved roasted rice flour on top of the aluwa, quickly cut the sides and cut into square equal pieces using a knife
    You will need to scrape the parts that are stuck on the knife using a dough scraper
    (If by any chance you had to use the reserved rice flour that was kept for dusting, then just use unroasted rice flour straight from the packet)
  • Once cut dust the reserved roasted rice flour onto all the sides of the square pieces.
  • Leave to cool down completely and store it until needed

Video

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