Sinhala Kevili Table

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The Sinhala kevili table is an important part of Sri Lankan culture, especially during the Sinhala and Tamil New Year. Kevili are traditional Sri Lankan sweets and snacks made for special occasions. The table is full of sweet and savory treats, showing the country’s rich food traditions.

Some popular items on the kevili table are kavum , kokis , aluwa , and mung kevum . These snacks are made with local ingredients like rice flour, coconut, and treacle, giving them a unique Sri Lankan taste.

Making these sweets is a family activity, with recipes passed down through generations. Families come together to prepare and arrange the kevili table, which represents sharing, joy, and togetherness.

During the New Year, the kevili table becomes the center of celebration, where families enjoy food, follow traditions, and celebrate the start of a new year.

If you are a foreign tourist, tasting these Sri Lankan sweets is a must. They offer a unique glimpse into the country's rich culture and traditions. 

If you're craving traditional Sinhala kevili, you can order and enjoy these delicious treats from various sources. Here are some links to pages where you can purchase authentic kevili in Sri Lanka. 

• Ceylon Sweets
  
• Keum Gedara කැවුම් ගෙදර
  

Some of items of the kevili table,

• Milk rice with Lunu miris

Milk rice, or kiribath, is a traditional Sri Lankan dish made by cooking rice with coconut milk, giving it a soft and creamy texture. It is usually made for special occasions like the Sinhala and Tamil New Year, weddings, and birthdays. The rice is shaped into squares or diamonds and can be eaten for breakfast or during celebrations.

Lunu miris, a spicy mix of chili, onions, salt, and lime, is often eaten with kiribath. The creamy rice and the spicy lunu miris make a delicious combination. This dish shows the simple but bold flavors of Sri Lankan food.

• Kawum

Konda kawum is a traditional Sri Lankan sweet made from rice flour, jaggery , and coconut. It is shaped into small, round cakes with a pointed top, like a cone. The cakes are deep-fried until they are golden and crispy on the outside, with a soft and sweet inside. Konda kawum is often made for special occasions, like the Sinhala and Tamil New Year, and is a popular and tasty treat in Sri Lanka.

• Mung Kewum

Mung kewum, also known as mung kawum, is a traditional Sri Lankan sweet made from mung beans, rice flour, and jaggery. The mung beans are cooked and crushed, then mixed with rice flour and jaggery to form a dough. This mixture is shaped into small cakes or patties and deep-fried until golden brown. Mung kewum has a soft, slightly sweet, and nutty flavor from the mung beans, making it a popular and distinctive treat, especially during festive occasions like the Sinhala and Tamil New Year.

• Kokis

Kokis is a traditional Sri Lankan snack made from rice flour, coconut milk, and spices. The mixture is poured into a special mold and deep-fried until crispy. Kokis has a light, crunchy texture and a delicate, slightly sweet flavor. It is often made during special occasions and festivals, like the Sinhala and Tamil New Year, and is enjoyed as a popular treat for its unique taste and crispy texture.

• Aluwa

Aluwa is a popular Sri Lankan sweet made from rice flour and jaggery. It is usually made for special occasions like the Sinhala and Tamil New Year. To prepare aluwa, rice flour and jaggery are mixed together and cooked until thick. The mixture is then spread out to cool and cut into small pieces. Aluwa has a sweet with a rich, caramel-like flavor from the jaggery. Sometimes, spices like cardamom are added for extra taste. This tasty treat is enjoyed as a dessert or snack during festivals and celebrations.

• Pol Toffee/Coconut Toffee

Coconut toffee, also known as pol toffee, is a popular Sri Lankan sweet made from coconut and sugar. To make it, grated coconut is cooked with sugar until it forms a thick, sticky mixture. The mixture is then spread out on a flat surface and allowed to cool. 

Once it’s set, it is cut into small pieces or squares.Coconut toffee has a sweet and rich flavor. The coconut adds a nice tasts, while the sugar gives it a caramel-like taste. It’s a favorite treat for special occasions and festivals in Sri Lanka.

• Walithalpa

Walithalpa is a traditional Sri Lankan sweet that falls under the category of kevili, which are special treats often prepared for festivals and celebrations. Made primarily from rice flour, coconut, and treacle, walithalpa is known for its rich, sweet flavor .To make walithalpa, rice flour and grated coconut are mixed with treacle and sometimes spices like cardamom.  walithalpa has a caramelized sweetness.

This sweet is particularly popular during festive seasons such as the Sinhala and Tamil New Year, and it’s enjoyed for its unique taste and satisfying texture.

• Asmi

Asmi is a traditional Sri Lankan sweet that resembles string hoppers but is made with a sweet twist. It is prepared by mixing rice flour with a bit of sugar and water to form a dough. This dough is then pressed through a special mold to create thin, noodle-like strands.

The strands are steamed until cooked and then served with a  syrup. Asmi has a delicate, slightly sweet flavor and a soft, light texture. It is often enjoyed during festive occasions and special events, adding a unique and tasty treat to Sri Lankan celebrations.

• Naran kewum

Naran kewum, also known as aggala, is a traditional Sri Lankan sweet made from rice flour and jaggery . To make naran kewum, rice flour and jaggery are mixed together and then shaped into small, round cakes. These cakes are deep-fried until they are golden and crispy on the outside, with a soft texture inside.

Naran kewum has a rich, sweet flavor with a hint of caramel from the jaggery. It is a popular treat during festive occasions such as the Sinhala and Tamil New Year. Its delightful taste and crispy texture make it a favorite among Sri Lankans and visitors alike.

• Bibikkan 

Bibikkan is a traditional Sri Lankan sweet cake made from grated coconut, jaggery , rice flour, and dates. The mixture is often flavored with spices like cardamom and may include nuts or dried fruits for extra richness. To make bibikkan, grated coconut and jaggery are combined with rice flour, chopped dates, and spices. This mixture is then baked until the cake is golden brown and firm. The result is a rich, moist cake with a sweet, caramelized flavor, complemented by the natural sweetness of dates and the warmth of spices.

Bibikkan is commonly enjoyed during festive occasions, such as the Sinhala and Tamil New Year, and is a beloved treat for its unique taste and texture.

• Milk Toffee

Milk toffee is a popular Sri Lankan sweet made from milk, sugar, and butter. It is known for its creamy texture and rich, caramel-like flavor. To make milk toffee, milk is boiled with sugar and butter until the mixture thickens and starts to caramelize. It is then poured into a tray and allowed to cool and set.

For an even better taste, you can use Milkmaid  instead of regular milk. This substitution enhances the flavor and adds extra sweetness, making the toffee richer and creamier. Once cooled, milk toffee is cut into small squares or pieces. Its smooth, melt-in-your-mouth consistency and sweet, buttery taste make it a favorite treat during special occasions and festivals.

• Kalu Dodol

Kalu Dodol is a traditional Sri Lankan sweet made with coconut milk, Kithul jaggery , and rice flour. It has a chewy, sticky texture and a rich, caramel-like taste. The mixture is cooked slowly for a long time until it turns dark and glossy. Kalu Dodol is especially famous in the Hambantota area in the south of Sri Lanka, where it's a popular treat during special occasions and festivals, loved for its unique flavor.