Aluwa

Nutrition · per serving

Steps

1. 1

   Lightly grease a small plate, tray, or shallow container with the butter for shaping. Finely chop the cashews and measure all ingredients before you start; Aluwa sets quickly once the syrup is ready.

   5 g butter, for greasing30 g cashew nuts, finely chopped100 g rice flour1/2 tsp ground cardamom1 pinch fine salt80 g white sugar45 ml water20 g butter
2. 2

   Place a dry frying pan over low heat and roast the rice flour for 4-5 minutes, stirring constantly, until it smells nutty and feels lighter. Do not let it brown deeply; a pale cream color is ideal for a classic Aluwa.

   100 g rice flour
3. 3

   Add the chopped cashews to the pan and toast for 1-2 minutes more. Stir in the ground cardamom and salt, mix briefly, then transfer everything to a bowl so the residual heat does not overcook it.

   30 g cashew nuts, finely chopped1/2 tsp ground cardamom1 pinch fine salt
4. 4

   In the same pan, combine the sugar, water, and butter over medium heat. Stir until the sugar dissolves, then simmer for 2-3 minutes until slightly thickened and syrupy. For a beginner-friendly cue, when you lift the spoon, the syrup should fall in a thicker stream rather than like plain water.

   80 g white sugar45 ml water20 g butter
5. 5

   Reduce the heat to low and add the roasted flour mixture to the syrup. Stir continuously with a sturdy spoon for 1-2 minutes until it comes together into a soft, thick mass that leaves the sides of the pan. If it looks powdery, keep mixing briefly; if it turns very stiff, remove it from the heat immediately.

   80 g white sugar45 ml water20 g butter100 g rice flour30 g cashew nuts, finely chopped1/2 tsp ground cardamom1 pinch fine salt
6. 6

   Quickly transfer the mixture to the greased plate or tray. While still warm, flatten it to about 1.5 cm thick with the back of a greased spoon or spatula, pressing firmly so it sets evenly.

   5 g butter, for greasing
7. 7

   Let the Aluwa rest for about 10 minutes, until warm but firm enough to hold its shape. Cut into diamonds or squares before it cools completely, then serve once just set.

Origin & History

Aluwa is a traditional Sri Lankan sweet commonly prepared for Avurudu, the Sinhala and Tamil New Year, alongside other festive confections. It is made from roasted rice flour and sugar syrup, reflecting the island's long tradition of rice-based sweets. Many households have their own ratios and preferred additions such as cashews, cardamom, or treacle.