Roasted Recipes

An instant, no-fermentation idli made from roasted semolina (rava), yogurt, and a tempering of mustard seeds and cashews.

A deeply comforting, savory porridge made from rice and moong dal, heavily tempered with ghee, whole black peppercorns, cumin, and cashews.

A unique, chewy, and highly comforting dish made from soaked tapioca pearls, tossed with crushed roasted peanuts, potatoes, and cumin.

A savory, comforting porridge-like dish made from roasted semolina (rava), tempered with spices, lentils, and mixed vegetables.

A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.

A rich, crumbly, and buttery sweetmeat made from roasted semolina (rulan), milk, and sugar, studded with cashew nuts and cut into diamonds.

A warm, comforting, gelatinous dessert soup made from sago pearls boiled in rich coconut milk, sweetened with jaggery.

Simple, highly energetic roasted rice and jaggery balls, spiced aggressively with black pepper. The perfect accompaniment to afternoon tea.

A dark, rich, incredibly moist traditional coconut cake packed with kithul jaggery, roasted semolina, dates, and warm spices.

Diamond-shaped sweets made from roasted mung bean flour and rice flour mixed with kithul treacle, coated in a light batter and deep-fried.

A traditional, diamond-shaped sweetmeat made from roasted rice flour, kithul treacle, and chopped cashew nuts, coated in powdered sugar.

The ultimate Sri Lankan comfort dessert: alternating layers of milk-soaked Marie biscuits and rich, buttery chocolate icing.