One of my favourite Sri Lankan puddings.

Here is a receipe for one of my favourite Sri Lankan puddings give it a try and enjoy for those how are willing to try something new.
 Enjoyable if you have a sweet tooth.  Fabulous for dinner parties in particular.

450 grams Kithul Juggery
8 Large Eggs
1 1/2 Cup full Cream Milk, Coconut Milk or Skim milk*
Pinch of Nutmeg
Chopped Cashews - to decorate and extra taste
2 Tea Spoons of Vanilla flavor
Scrape the juggery, so that it is easy to dissolve.
Beat the eggs and mix well with the milk.
Add scrapped juggery, vanilla and stir continuously until the juggery has completely dissolved.
Or you can keep the pot on a very low heat to dissolve the juggery faster.
Add a hint of Nutmeg (this will reduce the Egg smell)
Pour the mixture in to a bowl (ideally Pyrex) and place the bowl in a steamer and steam for about 1 hour.
* I prefer Skim milk
Points to Remember:
Steaming is preferred to baking.
Do not place the mixture if there is no steam in the steamer yet.
Do not fill the bowl to the top; leave a gap of at least 1 inch from the edge of the bowl. Otherwise you will loose the best of the mixture when it start to boil.
Make sure you have enough water in the steamer or re-fill with boiling water if needed.
Once the mixture is set, take the bowl out and spread some crushed cashew for taste and decoration.
Leave the bowl to cool down and put in the refrigerator.
Best served chilled and with Vanilla Ice Cream.
Enough for 6 people.

Pineapple Fluff.
1 tin evaporated milk
1 pkt gelatin
1 tin crushed pineapple, or cubes cut up
5 tablespoons white sugar

Boil the tin of evaporated milk in water, without opening, in a pan. Cool and keep in fridge, preferably overnight.
Soak gelatin in a little water and then add to half a cup of boiling water and dissolve the gelatin completely.
Open the tin of evaporated milk, add half a tin of cold water to it, and whisk in an electric beater, adding the gelatin mixture, gradually, and the sugar, also gradually.
When mixture is light and fluffy, turn off the mixer and spoon in the pineapple, and pour into a glass dish and chill to set.
I have found adding a packet of jelly, also enhances the flavor-either pineapple flavor or lime. This can be done by dissolving the jelly in a little hot water and gradually adding it to the milk mixture as it is whisked



Waffles.

Ready in: 15 mins
Serves: 4

You'll need a waffle iron to make these warm, crispy waffles. Perfect with the kids for a Saturday breakfast, or top with vanilla ice cream and maple syrup for a quick and easy dessert.

280g plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
1 teaspoon salt
2 cups low-fat milk
2 eggs
2 tablespoons vegetable oil

In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil, mixing well.
Pour desired amount of batter onto hot waffle iron. Cook until golden brown. Serve with fruit or honey, jam or golden syrup. 

Ginger and Lemongrass cream Brulee.

ingredients:
1 ltr cream
250 gm sugar
250 gm egg york
150 gm ginger (chopped)
150 gmlemongrass (chopped)

Method
Boil the cream, sugar, lemongrass chopped and ginger chopped. Then romovefrom fire and strain. Add the egg york and mix well. Put the ceremic mould and bake in oven until set. 150'C and 2o min. Allow to cool sprink brown sugar and burn. Garnish with berries. 

Kokis.

Ingredients:
1 Egg
250 g Rice flour
1/2 ts Turmeric
1/4 ts Salt
1 Litre oil

Directions
Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and sufficient coconut milk to make a thick batter. Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter, taking care not to submerge it completely.

Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its
shape as it deep fries.

If the batter sticks it may need to be eased from the mould with a wooden toothpick. Repeat the process until all the batter is used.