{"id":54,"date":"2025-04-24T21:43:08","date_gmt":"2025-04-24T21:43:08","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=54"},"modified":"2025-04-24T21:44:02","modified_gmt":"2025-04-24T21:44:02","slug":"sri-lankan-pani-walalu-honey-rings","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/sri-lankan-pani-walalu-honey-rings\/","title":{"rendered":"Sri Lankan Pani Walalu (Honey Rings)"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\u201cI never tasted this sweet until I met my mother-in-law. It\u2019s tricky to make, but when done right\u2014it\u2019s the best sweet ever. If you're trying it for the first time... good luck!\u201d \u2014Sanjeewa Karunaratne<\/blockquote>\r\n\ud83d\udc68\u200d\ud83d\udcbc Submitted by Sanjeewa Karunaratne\r\n\ud83d\udccb Associate Director, Institutional Research\r\n\ud83d\udccd Home Country:<\/strong> Sri Lanka\r\n\ud83c\udf7d Serves:<\/strong> 5\r\n\ud83d\udd52 Prep Time:<\/strong> 1\u20132 hours\r\n\ud83d\udd25 Cook Time:<\/strong> 30 minutes\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Vegan, Gluten-Free, Nut-Free, and Dairy-Free\r\n\r\nIngredients<\/strong><\/span>\r\n
    \r\n \t
  • 2 cups Urad Dal (Undu), washed and de-skinned<\/li>\r\n \t
  • 1 cup rice flour<\/li>\r\n \t
  • 2.5 cups coconut milk<\/li>\r\n \t
  • 1 tsp salt<\/li>\r\n \t
  • 3\u20134 cups Kithul treacle (Sri Lankan palm syrup)<\/li>\r\n \t
  • 1 cup water<\/li>\r\n<\/ul>\r\n
    Instructions<\/strong><\/span>\r\n
      \r\n \t
    • Cut a \u00bc-inch diameter hole in a clean muslin cloth and sew around the edge to reinforce it.<\/li>\r\n \t
    • Soak Urad Dal overnight and drain. Blend into a thick paste.<\/li>\r\n \t
    • Mix paste with rice flour and 1 cup thick coconut milk. Adjust with more water or flour until batter resembles mashed potato in consistency. Add a pinch of salt.<\/li>\r\n \t
    • Heat oil in a large pan on medium. Squeeze batter through the muslin hole in circular motions into hot oil, creating spiral coils. Fry until golden brown.<\/li>\r\n \t
    • In a separate pan, gently heat treacle until small bubbles rise. Do not overboil.<\/li>\r\n \t
    • Drain oil from the fried coils and dip them in the warm treacle. Let soak a few minutes so syrup absorbs (this step requires practice!).<\/li>\r\n \t
    • Store in a container filled with treacle for up to a week.<\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\n\r\nPani Walalu is a rare and traditional Sri Lankan delicacy, typically made for New Year festivals in mid-April. Its base, Kithul treacle, is an ancient and cherished palm syrup, now endangered by deforestation.\r\n\r\n
      Fun Fact<\/strong><\/span>\r\n\r\nThe Kitul tree, from which treacle is harvested, is sacred and declining. This sweet is not just dessert\u2014it's a cultural treasure under threat.

      \r\n\r\n ","rendered":"

      Personal Note<\/strong><\/span><\/p>\n

      \u201cI never tasted this sweet until I met my mother-in-law. It\u2019s tricky to make, but when done right\u2014it\u2019s the best sweet ever. If you’re trying it for the first time… good luck!\u201d \u2014Sanjeewa Karunaratne<\/p><\/blockquote>\n

      \ud83d\udc68\u200d\ud83d\udcbc Submitted by Sanjeewa Karunaratne
      \n\ud83d\udccb Associate Director, Institutional Research
      \n\ud83d\udccd Home Country:<\/strong> Sri Lanka
      \n\ud83c\udf7d Serves:<\/strong> 5
      \n\ud83d\udd52 Prep Time:<\/strong> 1\u20132 hours
      \n\ud83d\udd25 Cook Time:<\/strong> 30 minutes
      \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Vegan, Gluten-Free, Nut-Free, and Dairy-Free<\/p>\n

      Ingredients<\/strong><\/span><\/p>\n

        \n
      • 2 cups Urad Dal (Undu), washed and de-skinned<\/li>\n
      • 1 cup rice flour<\/li>\n
      • 2.5 cups coconut milk<\/li>\n
      • 1 tsp salt<\/li>\n
      • 3\u20134 cups Kithul treacle (Sri Lankan palm syrup)<\/li>\n
      • 1 cup water<\/li>\n<\/ul>\n


        Instructions<\/strong><\/span><\/p>\n

          \n
        • Cut a \u00bc-inch diameter hole in a clean muslin cloth and sew around the edge to reinforce it.<\/li>\n
        • Soak Urad Dal overnight and drain. Blend into a thick paste.<\/li>\n
        • Mix paste with rice flour and 1 cup thick coconut milk. Adjust with more water or flour until batter resembles mashed potato in consistency. Add a pinch of salt.<\/li>\n
        • Heat oil in a large pan on medium. Squeeze batter through the muslin hole in circular motions into hot oil, creating spiral coils. Fry until golden brown.<\/li>\n
        • In a separate pan, gently heat treacle until small bubbles rise. Do not overboil.<\/li>\n
        • Drain oil from the fried coils and dip them in the warm treacle. Let soak a few minutes so syrup absorbs (this step requires practice!).<\/li>\n
        • Store in a container filled with treacle for up to a week.<\/li>\n<\/ul>\n

          Cultural Context<\/strong><\/span><\/p>\n

          Pani Walalu is a rare and traditional Sri Lankan delicacy, typically made for New Year festivals in mid-April. Its base, Kithul treacle, is an ancient and cherished palm syrup, now endangered by deforestation.<\/p>\n


          Fun Fact<\/strong><\/span><\/p>\n

          The Kitul tree, from which treacle is harvested, is sacred and declining. This sweet is not just dessert\u2014it’s a cultural treasure under threat.

          <\/p>\n

           <\/p>\n","protected":false},"author":177,"menu_order":3,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-54","chapter","type-chapter","status-publish","hentry"],"part":52,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/54","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":3,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/54\/revisions"}],"predecessor-version":[{"id":56,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/54\/revisions\/56"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/52"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/54\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=54"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=54"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}