Kitchen Recipe Collection
Sri Lankan Rulan Aluwa
A rich, crumbly, and buttery sweetmeat made from roasted semolina (rulan), milk, and sugar, studded with cashew nuts and cut into diamonds.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 20 servings
- semolina (rulan)
- sugar
- milk
- butter
- cardamom
- roasted cashew nuts
Equipment
- Heavy-bottomed pan
- Flat board or tray
Instructions
- 1
Roast Semolina
Dry roast the semolina in a pan over low heat until it turns fragrant and slightly golden. Do not let it burn. Set aside.
- 2
Make Syrup
In a heavy pan, bring the sugar, milk, and butter to a boil. Cook until it forms a slightly thick syrup.
- 3
Combine
Lower the heat and quickly stir in the roasted semolina, cardamom, and cashews.
- 4
Cook to Dough
Stir vigorously until the mixture thickens, absorbs all the liquid, and leaves the sides of the pan to form a dough ball.
- 5
Set & Cut
Turn out onto a board dusted with roasted semolina. Flatten quickly with a rolling pin and cut into diamond shapes while still warm.
Cooking Tips
- You must work very fast once the semolina goes into the syrup, as it absorbs liquid instantly and sets rapidly.
- Roasting the semolina is mandatory to remove the raw flour taste and give the aluwa a crumbly texture.
Variations
- Coconut Rulan Aluwa: Add a handful of desiccated coconut while roasting the semolina.
Chef's Notes & Storage
- A sweeter, richer, and grainier alternative to traditional Rice Flour Aluwa.
Nutrition Estimate
160 calories · 3g protein · 25g carbs · 5g fat · 1g fiber per serving
