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Lavariya is a cherished dish from Sri Lanka that features a blend of shredded coconut, jaggery, and aromatic spices. It is quite similar to Kozhukattai, a South Indian sweet.
If you've never tried Lavariya before, consider trying this recipe which is made using jaggery.
Ingredients Used To Make Lavariya
Here are some quick notes about the Lavariya ingredients that you will need to make this recipe:
Pol Pani (Coconut Treacle) Filling
- Shredded Coconut: Shredded Coconut gives a rich, flavorful taste, and moist texture to this Lavariya recipe. It contains a healthy amount of fat as well.
- Cardamom Powder: Cardamom has a strong, warm flavor that is both spicy and sweet! Some people say that it has a mint or lemon taste. If cardamom is unavailable, consider Cinnamon, Nutmeg, or Ginger.
- Vanilla: Vanilla extract makes the filling more sweet.
- Jaggery: Jaggery is the hallmark of this Lavariya recipe! It's a sweetener and is commonly made from Kithul sap in Sri Lanka. If jaggery is unavailable, sugar works just as well.
Dough
- Rice Flour: Rice flour (also rice powder) is gluten-free and is used as the thickening agent for this Lavariya recipe. If unavailable, wheat flour works just as well.
Tips For Making Lavariya
- Pre-Oil the Press: Before extruding the dough onto the wraps, it's a good idea to lightly oil the string hopper press. This prevents the dough from sticking to the press and makes it easier to create smooth, uniform wraps. If you don't have a string hopper press handy, try using a potato ricer.
- Handle Lavariya Gently: The lavariya wraps can be delicate, especially when hot. Handle them gently to avoid tearing or breaking. Use a spatula or flat utensil to transfer the wraps to the steamer, and be careful when rolling them with the filling.
- Prep the Steamer: Ensure that the steamer is properly prepared before adding the lavariya wraps. This includes greasing the steamer surface lightly to prevent sticking and ensuring that there's enough water in the steamer to generate steam throughout the cooking process.
- Maintain Consistency: To achieve uniformity in the size and thickness of the lavariya wraps, maintain a consistent pressure while extruding the dough with the string hopper press. This helps to create wraps that cook evenly and have a consistent texture.
- Test for Doneness: To determine if the lavariya wraps are cooked through, gently press the center of a wrap with your finger. If it springs back, indicating resilience, the wraps are done. Alternatively, insert a toothpick or skewer into the center of a wrap; if it comes out clean, without any raw dough sticking to it, the wraps are ready.
Storing Leftover Lavariya and Meal Prep
Lavariya is best enjoyed fresh and warm from the steamer! Serve them immediately after cooking for the best taste and texture. If preparing in advance, store them in an airtight container and reheat gently before serving to preserve their softness and flavor.
More Sweet Sri-Lankan Dessert Recipes
Did you enjoy this Lavariya recipe? If so, here are some more delicious recipes that you might want to try.
Lavariya (Sweet Dumplings)
Lavariya is a beloved traditional Sri Lankan sweet treat. These delightful dumplings consist of caramelized coconut encased in delicate string hoppers, known locally as Idiyappam. Enjoyed as a breakfast delicacy or a delightful afternoon snack, Lavariya pairs perfectly with a hot cup of tea and ripe bananas.
Ingredients
- 2 cups rice flour
- 1 tsp salt
- 3 1/2 cup water
- 2 cup shredded coconut
- 2 tbsp dark sugar syrup
- 1/2 tsp cardamom powder
- 1/2 tsp salt
- 1 cup sugar
Instructions
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Heat. Heat a saucepan over medium heat and add 2 tbsp of sugar. Allow it to melt and caramelize for about two minutes.
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Mix. Pour 3 tbsp of hot water into the saucepan with the caramelized sugar and mix well until the sugar dissolves completely.
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Prepare Filling. Once the sugar has dissolved, add a pinch of salt and cardamom powder. Mix in the shredded coconut until well combined.
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Prepare Dough. In a mixing bowl, combine 2 cups of rice flour with 1 tsp of salt. Ensure thorough mixing of the ingredients. Gradually add water to the flour mixture until it forms a soft dough, ensuring it's not too dry or too sticky.
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Shape. Load the dough into a string hopper press, or a potato ricer, and extrude it onto a piece of wrap. Shape the dough into a round base by circling with the press. For a thicker lavariya, circle again to layer the dough.
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Fill. Spread the prepared pol pani filling evenly over the dough base and roll it up tightly using the wrap.
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Roll. Roll the dough base up tightly using the wrap.
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Steam. Fill a steamer with hot water and place the wrapped lavariyas inside. Steam them for 8-10 minutes until they are cooked through.
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Serve. Serve the steamed lavariyas hot and enjoy! They pair wonderfully with a cup of tea and ripe bananas.
Let us know if you made this recipe!
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