If you love sweets that melt in your mouth, Aluwa is for you. These diamond-shaped, powdery treats are made from roasted rice flour and sweet treacle, studded with crunchy cashew nuts. They are a beloved part of our traditional sweetmeats and pair beautifully with a strong cup of Ceylon tea.
Ingredients
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2 cups Rice Flour (roasted until light brown)
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1.5 cups Kithul Treacle or Sugar syrup
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1/2 cup chopped roasted Cashew nuts
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1 tsp ground Cardamom
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Extra roasted rice flour for dusting
Method
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Sift the roasted rice flour. Heat the treacle in a large heavy-bottomed pan until it bubbles and thickens slightly (it should form a soft ball when dropped in cold water).
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Take the pan off the heat. Immediately stir in the roasted rice flour, cardamom, and cashews.
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Mix vigorously until it forms a thick, sticky dough.
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Transfer the mixture quickly onto a flat board heavily dusted with roasted rice flour.
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Flatten it out with a rolling pin and cut it into diamond shapes before it hardens.
You have to work very fast! Once the flour hits the hot treacle, the mixture sets rapidly. Have your board and rolling pin dusted and ready to go before you take the syrup off the stove.
