Kithul treacle is used as a sweetener in both Sri Lankan and Western cooking. Toddy is extracted from the inflorescence, and is considered somewhat powerful compared to toddy extracted from other palm trees. The pulp of the mature plant is cut, sun dried, and powdered, and is edible.

2021年8月25日 · Kithul jaggery and Kithul treacle or syrup (locally known as KithulPani) are two of the prized food products in Sri Lanka sourced from the fishtail palm also called ‘jaggery palm’.

Kithul jaggery is a food and beverage ingredient - Kithul jaggery is used in jaggery toffee and jaggery cake and also in making alcoholic beverages such as palm wine.

Watalappan integrated with Jaggery, Skimmed milk, Egg, Nutmeg, Cardamom, Clove & Permitted Preservatives(INS 202).

2018年1月26日 · Watalappam or Watalappan is a steamed jaggery pudding, which sounds so similar to the kinnathappam made in our place, with the only difference being that the latter doesn’t use the coconut milk. It is believed to have originated from the Malays, who came to the country during Dutch rule.

2024年8月19日 · Here's a recipe for Wattalappam, a beloved Sri Lankan dessert made with jaggery, coconut milk, and spices. It’s a rich, creamy custard that's especially popular during festive occasions. 1. Prepare the Jaggery: In a small saucepan, dissolve the grated jaggary in a few tablespoons of water and heat until it becomes thick and glossy.

Heritage in Every Drop: The Golden Elixir of Sri Lanka's Kitul Treasures - Presented by Ceylon Kitul Hub From Ancient Rhythms to Modern Marvels: Sri Lanka's Cultural Journey DISCover Authentic Products

Kithul jaggery can be used as a natural sweetener, ideal for a cup of tea, sweetener for wattalappan , desert, pudding, and others. Kithul Hakuru begins its journey in the hands of local farmers, meticulously collected, seasoned to perfection, and crafted with utmost care in …

Kithul treacle contains antioxidants, combating oxidative stress and potential chronic diseases. Kithul processing is more natural, potentially resulting in fewer additives or contaminants. Supporting kithul helps preserve cultural traditions and boosts local economies in harvest regions. Why Raala Kithul?

Crafted from the sap of Sri Lanka’s native Kithul palms, our jaggery is a labour of love and sustainability. It offers a healthier alternative to refined sugars, rich in the earthy tones and unrefined goodness of the Kithul.