3 Worst Rated Sri Lankan Desserts

Pongal is a rice pudding that is usually eaten during special or ceremonial occasions in Southern India and Sri Lanka. It is usually cooked in a clay pot over an open fire. Milk and water are boiled first, and according to Tamil beliefs, if the liquid spills over the pot it will bring good luck and prosperity to the family. The preparation of pongal is a family affair because each family member ceremonially adds a handful of rice to the pot. Subsequently, remaining rice is added to the dish with sweet (sakkarai) or savory (ven) ingredients. Pongal is served on banana leaves, and before it is consumed the entire family says their prayers to the Sun god. If there is any pongal left, it is usually shared with friends and relatives. The dish originated among the Sri Lankan Tamil ethnicity and the name of the dish is derived from Thai Pongal, a festival celebrated on January 14th, symbolizing the end of the harvest season, the Tamil equivalent to Thanksgiving. On that day, pongal is prepared in many Tamil households around the world.Expand

Kokis is a Sri Lankan dessert with Dutch origins, consisting of a batter made with coconut milk, eggs, and rice flour. The batter is coated around decorative molds and deep-fried in coconut oil until it develops a crispy texture. Kokis can be consumed as an appetizer, snack, or a dessert, and it is especially popular around Sinhala and Tamil New Year celebrations.Expand

Curd and treacle is a popular Sri Lankan sweet treat that is mainly enjoyed for breakfast. The dish consists of a creamy curd (meekiri), mostly made from buffalo milk, which is drizzled with sweet treacle—in Sri Lanka known as kithul peni and traditionally made from the sap of the fishtail or toddy palm (caryota). The combination of curd and molasses is often sold by street vendors, but it is also regularly served for breakfast and on various special occasions.Expand