Saudodol (Walithalapa)

Auspicious April!

Sinhala and Tamil celebrate this month as they usher in the traditional New Year. The sun moves out of the house of Meena (Pisces) making the end of astrological cycle, and enters the house of Mesha (Aries).

Wishing all my friends and family a Happy and Prosperous New Year!
Suba Aluth Auruddak Wewa!
This is a very festive sweetmeat in Sri Lanka and one of my favourites too. I remember my Mum used to make this for me using the traditional process –  soaking the rice overnight and grinding it in a pestle and mortar, then making a mixture and steaming the balls then adding to a sugar syrup…
This is a quick and easy way to make same thing. It is my own creation, and I guarantee you won’t be able to taste the difference. I hope you all love it – enjoy!

 Saudodol (Walithalapa)

1 cup couscous (1 1/2 cups boiling mix well cover and  keep it on a side)

1 1/2 cups sugar

1 cup hot water
50g chopped almonds or cashew nuts
1 teaspoon chopped cardamom
2 tablespoons vanilla essence
Pinch of salt
Mix the couscous with 1 ½ cups of boiling water. After 10 minutes, fluff up with a fork.
Make a caramel by adding the sugar into a hot sauceepan. When the sugar starts to boil, add the hot water.
Bring up to a rolling boil and then add the couscous and all the other ingredients. Mix well then remove from the heat.
Arrange a board or worktop to lay out the mixture.
Let it cool down for about 30 minutes then cut them in to squares.
Try and let me know!

© Ajith Perera. All rights reserved.