Celebrating 2K Followers in my Facebook Page:





My Dear Followers !
A Big Thank You goes out to everybody who helped me reach this New Milestone.I want to say Thank you to all of my 2000+ Followers.
I can’t believe that over 2000 people want to Follow me and see what I post 🥰It makes me so Happy and makes me want to post even more Recipes 😍Once Again My Heartiest Thanks to all of you.I’m Highly Appreciative of your Remarks,Feedbacks,Comments and Best Wishes,I’m So Thankful for your Love and Support.
 I am so lucky to have such heavenly supporters on Facebook. The continued appreciation and response from you all guys what helped me to reach this position.

🎉Celebrating 2K Followers in 11 months!! Thank you everyone for your amazing support
A special thank you to everyone who has shared posts, referred friends and spread the good word of the “Rifka’s Kitchen”😀It is beyond appreciated - THANKYOU ❤️❤️Share this page with your friends to help more learn about it.
A special thank you to Pattern digital @ Fakir Fawmy for designing me an Amazing Logo😃you are doing a great Job and up to date with technology 👏🙌🏻

I’m so fortunate to have all of you ❤️❤️
Much Love,
Rifka Imaam🌹
(Founder of Rifka’s Kitchen)

#Thankyoueveryone
#yoursupportkeepsmegoing
#2000followers
#sharingwithlove
#blogger

#mypassion 

 

My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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Sri Lankan Rulang Toffee

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  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
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Pillows:

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Quick and Easy Tea Time Snack; Fried Banana Fritters:           Or Pillowy Pillows: 🍌🍌🍯🥣🍌🍌🍯🥣🍌🍌🍯🥣🍌🍌 Ingredients: 🍌 3 Ripe Bananas 🍌1 1/2 cups all purpose flour  🍌1 teaspoon baking soda /baking powder  🍌Pinch of salt  🍌1 Cup Water 🍌Oil for frying  🍌Kithul treacle for Serving Method  1.Mash the bananas. 2.Add the Flour to it,add salt and baking soda or baking powder Mix well. 3.Add water little by little,Mix with the whisk to form a thick batter. 4.Leave it aside for 10 minutes. 5.Heat the oil in a pan. 6.Drop a spoonful of the batter into the hot oil.fry on medium flame. 7.Turn both sides and fry until golden brown in color. 8.Remove from Oil and put them on kitchen towel to remove the excess oil. 9.Serve with Kithul treacle. Enjoy 😊  #sharingwithlove #blogger #mypassion
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Milk Toffee

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Ingredients: 📌1 tin condensed Milk (390 grams) 📌400g    sugar 📌1/2 cup sliced cashew nuts 📌2 tablespoons Butter 📌1 tablespoons powdered Cardamon 📌1/2 Tin Water Method: 1️⃣Grease a square 9-inch baking pan with 2 teaspoons butter. 2️⃣In a large nonstick pan add Milkmaid sugar and water and bring it to boil in medium heat.keep stirring constantly for like 20 minutes. ( when starts boiling the mixture will rise and overflow so watch the heat carefully) keep stirring. 3️⃣When the mixture start to get thick and change the color into light brown.add cardamons powder and keep stirring. Add butter . 4️⃣Add the cashew nuts.keep stirring. 6️⃣When mixture start to bubble and becomes thick when you lifer the spoon if it breaks and fall.then It’s    time to transfer to a buttered tray quickly  7️⃣Carefully turn out the mix into the prepared tin and spread it out evenly with your spatula, gently pressing it down as you go.make it easier to cut 8️⃣cut into shapes as soon...
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Sri Lankan Milk Toffee

  Sri Lankan Milk Toffee (Melt-in-the-Mouth) Ingredients: 1 tin condensed milk (390g) 400g sugar ½ cup sliced cashew nuts 2 tbsp butter 1 tbsp cardamom powder ½ tin water Method: 1️⃣ Prepare the tray Grease a 9-inch square tray with butter and keep aside. 2️⃣ Combine ingredients In a large non-stick pan, add condensed milk, sugar, and water. Cook on medium heat, stirring continuously. 3️⃣ Cook patiently Keep stirring for about 45–50 minutes until the mixture thickens and turns a light golden brown. (Be careful as it may rise while boiling.) 4️⃣ Add flavor & richness Add butter and cardamom powder. Continue stirring well. 5️⃣ Add cashews Mix in the sliced cashew nuts. 6️⃣ Check consistency Once the mixture becomes thick and starts leaving the sides of the pan, it’s ready. 👉 When lifted with a spoon, it should break and fall. 7️⃣ Pour & spread Quickly transfer to the greased tray and spread evenly using a spatula. 8️⃣ Cut while wa...
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Murukku (Chakli)

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  Murukku / Chakli (Made Using the electric Machine) Ingredients 2 cups Rice flour 2 cups Besan (gram flour) 1 teaspoon Chilli powder         1/2 teaspoon Cumin powder  1 teaspoon Sesame seeds 1 teaspoon Salt 1 tablespoon Oil Warm water (as needed) Oil for deep frying Method 1. In a bowl, add rice flour, besan flour, chilli powder, sesame seeds, salt, and a little oil. Mix everything well. 2. Gradually add warm water and mix to form a  thick, smooth, pipeable dough . 3. Fit the  star mould  into the machine. 4. Shape the dough into a thick cylindrical log and place it inside the machine. 5. Pipe the chakli into spiral shapes and keep them aside. 6. Heat oil in a deep pot on medium flame. 7. Carefully add the shaped chakli into the hot oil. 8. Deep fry until golden brown and crispy. 9. Remove and drain well before serving. . . . #sharingwithlove #blogger #mypasdion
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Soft & Fluffy Marshmallows (No-Fail)

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  Soft & Fluffy Homemade Marshmallows (No-Fail) Yield: About 30 marshmallows Ingredients: To bloom the gelatin👇🏻 2 tablespoons gelatin (1 oz) 1/2 cup water  For the Syrup 👇🏻 450g sugar 1/2 water For dusting: 1/2 cup cornflour 1/2 cup powdered sugar Optional: Food coloring Tray size:  8 × 8 inch (20 × 20 cm) square tray  Method (Step-by-Step) 1️⃣ Bloom the gelatin Add gelatin to a bowl. Pour water over it and let it sit for 5 minutes until it becomes thick and spongy. 2️⃣ Make the sugar syrup In a pan, add sugar and water. Cook on medium-low heat, stirring until the sugar completely dissolves. Let it cook further until it reaches 1-string consistency 👉 When you lift the syrup, it should form a thin thread between your fingers. 3️⃣ Add gelatin Add the bloomed gelatin into the hot syrup and mix well until fully combined. 4️⃣ Whipping stage (VERY IMPORTANT) Transfer the mixture into a bowl. Attach a whisk attachment and start whipp...
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Kalu Dodol:

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Quick and easy  LANKAN  MICROWAVE KALU DODOL In microvawe less than 40 minutes ( you can make in the stove top also the same way) To get best results : 1.. Use fresh thick coconut milk .2..use good Kithul jaggery 3.. Use good quality cardomon powder. Ingredients  1/2 cup unroasted rice flour  350 grams jaggery  1/4 cup white/ brown sugar  550 ML thick coconut milk (I used the Tin Coconut milk) 1 teaspoon cardomons powder  Cashewnuts  Method  In a large microvawe proof bowl add scrapped jaggery ,sugar and coconut milk and mix it well until  all the jaggery has dissolved. Add the rice flour and mix well without any lumps.  Add cardamons powder. Mix well.Microvawe for 10 minutes. Remove and mix it well with a spoon. Return to the microwave for another 5 minutes. And remove and mix well and add the cashewnuts. Return again for another 5 minutes and now it's really thick and you can see the oil is coming out. Mix well and return to the m...
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