Sri Lankan Rulang Toffee
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 dissolves and turns dark brown.
5. Add water:
Pour in the water and mix well. The caramel will melt and start bubbling.
(Optional: add vanilla or cardamom powder for flavor.)
6. Combine ingredients:
Add the roasted coconut and mix well.
Then add cashew nuts (or almonds if preferred).
Add the roasted semolina and mix everything well.
7. Adjust texture (if needed):
If the mixture looks dry, add 4–5 tablespoons of hot water and mix well.
8. Add butter:
Add butter and mix until everything comes together smoothly.
9. Set the toffee:
Line a tray with parchment paper or grease it with butter.
Transfer the mixture immediately and spread evenly using a spatula before it cools.
10. Cut into pieces:
While still warm, grease a knife with butter or oil and cut into squares before it sets.
11. Cool & serve:
Let it sit for about 5 minutes, then separate the pieces and serve.
✅ Storage: Store in an airtight container for up to 2 months.
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