So Easy

Method: Take 250g of A&S Roasted String Hoppers flour into a bowl and gradually add 400ml Hot water (85°c) till you get the correct consistency.

 

• Add salt to taste.

Enhance your Skills

 

Kalu Dodol

 

A sticky sweet snack that is found during many national festivities, auspicious occasions, weddings and various functions, Kalu Dodol is a fan favourite due to its gelatinous texture. Complicated than many recipes, Kalu Dodol is a time consuming dish to prepare but worth the effort put in.

 

Ingredients

 

A&S Roasted White Raw Rice Flour 350g

 

Thick Coconut Milk 3 Liters

 

Kithul Jaggery 900g

 

Brown Sugar 250g

 

Ground Cardamom 12 pods

 

Cashew 200g

 

Salt to taste

 

Method

 

Finely chop the Jaggery and keep it aside. Chop Cashew and do the same.

 

Sieve the rice flour. Leave 500 ml of coconut milk aside and then mix the rice flour with the rest of the milk.

 

Strain it to remove any lumps.

Melt the Jaggery in the left over coconut milk.

 

Add the sugar to the melted jaggery while keeping the pan on the stove and stirring under low heat.

 

Once everything is dissolved well add the rice flour and coconut milk mixture into it. Add the salt and Cardamom.

 

Increase the heat to a medium level and keep on stirring continuously.

 

About half an hour into it, the mixture will start to bubble.

 

Once the Kalu Dodol mixture becomes thick and does not stick to the sides of the pan, you can add the chopped cashew.

 

If you see excess oil surfacing, you can remove it with a spoon. This happens when the oil starts to separate.

 

Once thick, transfer the mixture onto a flat surface and press down so that it becomes flat and even.

 

Leave it to cool down completely which takes about 6 - 7 hours. After its well cooled, cut it into pieces and enjoy.

 

 

Mun Kewum 

 

is a traditional Sri Lankan sweet made by mixing roasted green gram flour, rice flour, and treacle into a dough. This is then shaped, coated in a thick coconut milk and flour batter, and deep-fried to create a crispy outside with a soft, sweet center.

 

 

Key Ingredients

 

For the Mung Center:

 

2 cups of green gram (mung beans)

 

1 cup of A&S Roasted white Raw rice flour

 

1 to 2 cups of Kitul treacle (or coconut treacle)

 

1 cup of scraped coconut (optional, but adds great flavor)

 

1 tsp cardamom powder

Pinch of salt 

 

For the Coating Batter:

1 cup of rice flour

 

1 cup of coconut milk (not too thick)

 

1/4 tsp turmeric powder

 

Pinch of salt 

 

Preparation Method

 

1. Prepare the Mung Mixture

 

Roast & Grind: Dry roast the green gram in a pan over medium heat for 10–15 minutes until it turns a nice golden brown and smells fragrant. Let it cool completely, then grind it into a fine powder. 

 

Boil the Treacle: In a large saucepan, bring the treacle, salt, and cardamom powder to a gentle boil. 

 

Create the Paste: Slowly add the roasted green gram flour, rice flour, and scraped coconut into the boiling treacle, stirring continuously on low heat. Cook until it thickens into a pliable dough. 

 

Shape: Transfer the warm mixture onto a lightly oiled flat board or baking tray. Flatten it out to about a Half-inch thickness using a rolling pin or spatula. Once it cools, cut it into traditional diamond shapes.

 

2. Make the Coating Batter

 

In a mixing bowl, combine the rice flour, turmeric powder, and salt.

 

Gradually whisk in the coconut milk to form a thick, smooth batter (similar to pancake batter) that will cling easily to the shaped pieces.

 

3. Fry the Kavum

 

Heat a deep pan with coconut oil or vegetable oil over medium-low heat.

Take the diamond-shaped pieces, dip them completely into the batter, and carefully drop them into the hot oil.

 

Deep fry until they turn crispy and golden brown.

 

Remove and let drain on a wire rack or paper towel.

 

Sri Lankan Breakfast delights 

Pol Pittu

 

Ingredients & Tools

 

A & S Roasted String Hoppers flour: 2 cups 

Grated coconut: 1.5 to 2 cups freshly grated.
 

Salt: 1 to 1.5 teaspoons (adjust to taste).
 

Water: About 1-2 cup of warm or room temperature water (or slightly less, depending on flour moisture).
 

Tools needed: 

Pittu maker/steamer (pittu kulal) OR a traditional bamboo/coconut shell mold. 

 

Step-by-Step Preparation

 

1. Prepare the flour-coconut mix

In a large, wide bowl, thoroughly mix the rice flour and salt.

Gently mix in the freshly grated coconut with your fingertips, ensuring it is evenly distributed. 

 

2. Add water and crumble

Slowly sprinkle the water into the flour mixture while rubbing the ingredients together with your fingertips.

 

Work quickly and mix in a circular, rubbing motion from the top down to create soft, tiny granules (the size of small pearls or fine breadcrumbs). 

 

Texture Check: Take a handful of the mixture and squeeze it into your fist. If it holds its shape as a clump but easily breaks back into fine crumbles when you touch it, it is perfectly hydrated. [1, 2]

Break down any larger lumps with your fingers or rub the mixture against the sides of the bowl. 

 

3. Layer and steam

Fill the base pot of your pittu steamer with water and bring it to a rolling boil.

Place the cylindrical pittu mold on top of the base pot. Add a small pinch of grated coconut at the very bottom of the cylinder, followed by a handful of the crumbed flour mixture, then another light layer of coconut, and so on until the cylinder is full. Do not pack the mixture too tightly, or the steam won't circulate.

Cover the cylinder with its lid and steam over boiling water for 5 to 10 minutes, or until steam continuously pours out the top. 

 

4. Unmold and serve

Carefully remove the cylindrical mold and use a wooden or metal plunger (which usually comes with a pittu maker) to gently push the solid, steaming cylinder of pittu out onto a serving plate.

Slice or break it into smaller, fluffy pieces and serve warm.