Rasavalli Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

Hidden Kitchens of Sri Lanka

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

This dessert is a regional specialty made from a purple yam called rasavalli, which grows on the Jaffna Peninsula. When Bamini made this I was a bit sceptical because of its unusual violet colour, but the flavours were surprisingly delicate and it tasted divine. Bamini obviously thought so too, as I caught her licking the wooden spoon!


  • 550 g (1 lb 4 oz) rasavalli* (or use 500 g (1 lb 2 oz) frozen rasavalli), peeled and cut into 1.5 cm ( inch) cubes
  • 50 g ( oz/¼ cup) sago
  • 110 g ( oz/½ cup) sugar
  • 250 ml (9 fl oz/1 cup) coconut cream*
  • 250 ml (9 fl oz/1 cup) coconut milk*
  • 1 teaspoon roasted black gram (ulundu) flour*


Place the rasavalli cubes in a large saucepan, add just enough water to cover, then bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the rasavalli is soft. Remove from the heat and use the back of a spoon to roughly mash the rasavalli.

Return the pan to a low heat and slowly stir in the sago. When the sago is mixed in, stir in the sugar, then gradually add the coconut cream and coconut milk. Bring to the boil, then reduce the heat to medium and cook for 10-12 minutes, or until the sago is cooked and turns transparent (stir regularly so the coconut milk doesn’t split and the mixture doesn’t catch on the bottom of the pan). Sprinkle on the black gram flour and stir well. Remove from the heat and serve hot.