This is a traditional fried sesame seed sweet found only in Valvettithurai and not in other parts of Sri Lanka. When we cooked these, neither
To prepare the mixed gram flour, dry-roast the green gram in a heavy-based frying pan over medium heat for 4 minutes. Cool slightly, then using a mortar and pestle (or spice grinder), pound the green gram into a fine powder. Transfer to a bowl and combine with the rice flour and black gram flour.
Sift the mixed gram flour into a large bowl and mix in the sesame seeds. Put the coconut cream and coconut milk in a small saucepan over medium heat and bring to just below the boil. Remove from the heat and pour over the flour and sesame mixture. Using a wooden spoon, stir until the mixture starts to come together, then use your hands to knead into a pliable dough.
Heat the oil in a wok to approximately 150°C (300°F) (a cube of bread dropped into the oil will brown in 35 seconds). Working in two batches, fry the dough balls for 4-5 minutes, tossing them regularly in the hot oil until golden brown. Remove with a slotted spoon, drain on paper towel, then set aside to cool in a large deep bowl.
To make the syrup, bring 250 ml (
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