Traditional New Year food items

So, a delicious and deeply fiery Sri Lankan treat for the Sinhala and Tamil New Year and any celebratory “coconut” made simply from rice flour and coconut milk. But coconut molds made of iron are found in Sri Lanka and the most common shapes are butterfly, flower and wheel shaped.


  • So, 2 1/2 Cups Rice Flour
  • So, 2 Small Eggs
  • So, 2 Cups thick Coconut milk
  • So, 1 tablespoon Sugar (Optional)
  • So, 3/4 teaspoon Turmeric
  • So, Salt to taste
  • So, Coconut Oilfor Deep frying


  • But add flour, sugar, turmeric and salt to a bowl with 1 cup of coconut milk, mix well and make a smooth paste without lumps (Sri Lankans use their hands)

  • Beat eggs and gradually add firmly with remaining milk.

  • Take a deep pan and heat the oil well. Dip one foot into warm paraffin for a few seconds, pausing between layers to allow them to cool

  • Now immerse the mold firmly in the mold. (Do not sink it completely)

  • After soaking the mold in boiling oil for a few seconds it should come out stiff and easy. You can lightly tap the handle on the edge of the pan

  • If it sticks tightly to the mold, you can remove it with a wooden stick or spoon

  • Bake on both sides for only a few seconds. So, You can remove it when it turns golden yellow. Don’t end it

  • Remove the coconut and remove the excess oil using a paper towel

  • You can store coconuts in airtight containers for up to a week

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