Pages of our walks

SRI LANKA

Drop of water or tear of Buddha??

This trip was concocted for us by our usual tour operator with the help of one of her friends who had a tour operator correspondent on site, in Colombo.

This allowed us to make this superb tailor-made circuit or almost, in pairs with a driver-guide who spoke rather good French and this system was a real success.

Tour details

Departure from Marseille towards Paris and then we took another flight with Emirates we stopped over in Abu Dhabi before finally landing in Colombo ( Icone ) the capital.

Colombo

After a welcome rest, we started with the city tour.

Few monuments only of History because originally it was a small coastal village but well known by Arab, Persian or Chinese merchants .

And with spices it became unavoidable and the Portuguese who had understood it had made it a trading post with schools, churches and hospitals.

Today Colombo is the political and economic seat of the country.

Anuradhapura

The next day departure for Anuradhapura ( Icone ), it was the first capital of the island from the 4th to the 10th BC

In one neighborhood there is a sacred Bô tree which was grafted from the tree under which Buddha attained his enlightenment.

It is one of the oldest trees on the island and all around there are ornamental gardens, stupas , gigantic reservoirs, and especially many vestiges of this time.

Polonnaruwa, Dambulla

Direction Polonnaruwa ( Icone ) city also capita but more recently which has more statues o Buddha in different positions and also some vestiges: sacred basins and stone dwellings.

We take the road to Dambulla ( Icone ) where there is a temple built on top of a hill.

The climb is quite "hard" but one discovers there many statues which were put in caves dug in the rock.

Sigiriya

The road to Sigiriya ( Icone ) is short and you can see its legendary rock from afar.

Climbing up the rock , we find in the first ascent paintings dating from the 5th century AD, representing women (wives, concubines or servants) close to King Kassapa who transformed this rock into a fortress

He also built palaces, gardens, monasteries and outbuildings there.

Matale

Still descending towards the south we come across the spice gardens of Matale ( Icone ).

Visit a spice garden to learn the origin and usefulness of each spice: lemongrass, cinnamon, ginger, cocoa and various other spices.

There are dozens along the road that are mainly used by tourists given the number of plants.

Kandy - Pinawella

Kandy ( Icone ) and its surroundings is a marvel, because the elephant is found there in several cases.

Visit the Pinnawela elephant orphanage : observation of the meal of the baby elephants, bottle-fed (fed by tourists with supporting photos), then crossing the herd for a bath in the river.

These elephants are adopted following deforestation caused by development projects or following the abandonment of their parents.

The second time the elephant appears is for the annual Tooth Ceremony.

There is a Temple of the Tooth in the city where would be kept a tooth of Buddha and every year it is a parade of elephants which walks this tooth well protected in a chest.

In the evening you can attend traditional dances, but you can also walk around the lake (particularity it is square) and finally visit the botanical garden of Peradeniya with one of its trees whose branches are 50 m in diameter!!.

Nuwara Eliya

Next stop Nuwara Eliya ( Icone ) at almost 2000 m altitude is in the heart of the tea plantation region.

A visit to the plantation and the factory is to be done and we discover green immensities with only the color spots of the Tamil workers.

Further up we arrive at Horton Plains (the end of the world) where you can see Mount Abraham, sacred to all religions, well we didn't see anything, because of an English-style fog. Sniff!!

Yala

Still due south we arrive at Yala ( Icone ) the largest wild animal reserve on the island.

The trip is done in 4X4 and you can see animals there in complete freedom (they, not us: forbidden to get off).

This collection of brush, plains, brackish lagoons and rocky escarpments is best known for its elephants, but you can see a wide variety of species including bears, deer, crocodiles, wild boars, monkeys, water buffaloes as well as a multitude of birds and with a lot of luck: a leopard.

Galle

Having come to trade in spices from the island, the Europeans left a legacy, the most remarkable of which is Galle ( Icone ) , a magnificent natural port at the southern tip, which keeps intact the ramparts and residences built by the Dutch in the 17th century.

We stop at Ambalangoda place of traditional mask factory for some purchases of masks.

Located halfway between Mirissa and Unuwatuna, this small village has the interest of observing the famous fishermen on stilts. They can be observed at two times of the day: early in the morning (between 6 and 8 a.m.) and in the evening around 5 p.m.

Mount Lavinia

And we end our journey at Mount Lavinia ( Icone ) in the former home of the Governor Genera of Ceylon transformed into a hotel.

We spent a few days there in a very pleasant environment: meals, swimming pool, beach (with squirrels who were a bit thieves!!), entertainment, what the best!!

Weather report

COLOMBO WEATHER

Video

Dernières infos

INFORMATIONDecember 2nd, 2022
Internal situation
Sri Lanka knows nowadays a serious economic and political crisis
Since the massive demonstrations of July 9th, which triggered off a stage of important political transition, the country knows a certain lull on the forehead of scarceness with better organized but always restrained supplies. Demonstrations are also rarer in the course of last weeks.
In this context, it is recommended:
> Support a strong alertness as part of your displacement in Sri Lanka and, in any case, to avoid any grouping, all the more so of political nature, while being regularly held informed about the evolution of situation.
>To call upon a local travel agency for any displacement in the interior of the country, which will the best be in even to manage supplies by carburizing for the recorded tourist vehicles.

What there is to know

Histoire

Les chroniques des Singhalais - de langue singhalaise indo-européenne - rapportent que ceux-ci sont originaires du nord de l'Inde, près du Bengale, peut-être de l'Orissa, arrivèrent dans l'île vers -600. Le bouddhisme s'installa trois siècles plus tard, traditionnellement du fait de l'action missionnaire initié par l'empereur Ashoka, en même temps qu'un système d'irrigation sophistiqué notamment dans le centre et le nord. Contrairement à l'Inde où la tradition historique est peu répandue, le Sri Lanka dispose de plusieurs chroniques historiques. Ces chroniques, mêlant certains épisodes légendaires aux faits historiques, sont néanmoins considérés par les chercheurs comme une source relativement fiable, bien que moins rigoureuse que les chroniques chinoises, car de nombreux éléments ont pu être confirmés par recoupement avec des sources étrangères et les fouilles archéologiques. Elles permettent même parfois d'éclairer l'Histoire de l'Inde.

Trois chroniques couvrent l'histoire de l'île :

Le Dipavamsa (généalogie de l'île)
Le Mahavamsa (Grande généalogie) compilée par Mahanama.
Le Culavamsa, dernière chronique, reprenant l'histoire de l'île au IVe siècle, date où s'arrétaient les chroniques précédentes, jusqu'à la conquête britannique.

L'île connut des royaumes unifiés avec comme capitales Anuradhapura de -200 vers 1070, puis Polonnaruva jusqu'en 1200. Les invasions tamoules depuis le sud de l'Inde avec des conflits internes poussèrent les royaumes singalais dans le sud. L'île fut, autour de l'an mil, complètement intégrée au royaume tamoul des Chola. Elle conserva d'ailleurs un royaume tamoul avec Jaffna comme capitale, de 1200 jusqu'à la prise de la ville par les Hollandais en 1619.

L'ancienneté de l'implantation des Tamouls dans l'île n'est pas bien connu. Etant donné la proximité avec le continent, le peu de profondeur du détroit de Park et l'existence du Pont d'Adam facilitant le passage, il est probable qu'il y avait des échanges nombreux. L'histoire singhalaise rapporte que les premiers hommes prirent cent femmes de l'Inde du sud. Il y eut même des Singhalais comme monarques des royaumes tamouls et vice-versa.

La situation de l'île au milieu de l'océan Indien en a fait un centre de commerce très important au cours de l'Histoire. Les marins de la Rome antique la nomment « Taprobane ». Les commercants arabes, qui prennent le relais et maîtrise les échanges entre la Méditerranée et le monde indien jusqu'à l'arrivée des Portugais, la connaissent comme « Serendip » - dérivé depuis le nom sanskrit Sinhala-dweepa - qui est la racine du mot en anglais « serendipity », substantif inconnu en français signifiant découverte heureuse faite par hasard.

C'est de cette implantation et de sa descendance que provient la population musulmane (7 %). Les navigateurs portugais à la recherche des épices s'emparent en 1505 des régions côtières et introduisent le catholicisme. Les hollandais les supplantent en 1658. Bien que les Britanniques prennent le contrôle en 1796, les lois hollandaises restent le pivot de la jurisprudence.

En 1815, les Britanniques obtiennent une victoire sur le roi de Kandy, ce qui parachève leur domination et ils créent la colonie royale de Ceylan. Ils établissent une économie basée sur le thé, la tentative d'exploitation du café s'étant révélée infructueuse, et dans une moindre mesure sur le caoutchouc et la noix de coco, et favorisent une nouvelle émigration tamoule dans le centre et le sud de l'île pour travailler dans les plantations. En 1931, les Britanniques accordent une certaine autonomie, puis l'indépendance le 4 février 1948 dans le cadre du Commonwealth.

Le 20 juillet 1960, Ceylan élit Sirimavo Bandaranaike comme premier ministre. C'est la première femme à occuper ce poste dans le monde. Le 22 mai 1972, le pays adopte une nouvelle constitution qui change son nom en Sri Lanka, déplace de la capitale de Colombo à Kotte, définit un nouveau drapeau et marque une discrimination en faveur de la majorité singhalaise au détriment de la minorité tamoule. Ces derniers réagissent en demandant une décentralisation de la fédération et même une indépendance de l'Eelam Tamoul.

La guerre civile éclate avec une tentative d'interposition de l'Inde. Il y a également des soulèvements gauchistes singhalais, Janatha Vimukthi Peramuna, réprimés dans le sang ......

Politique

Le peuple élit un président pour un mandat de six ans renouvelable une seule fois. Il est à la fois le chef d'État, le chef de gouvernement et le commandant en chef des forces armées. Le président est responsable devant le parlement de ses actes et du respect de la constitution et des lois. Il peut être révoqué par un vote des 2/3 des parlementaires avec l'accord de la Cour suprême. Le président nomme et dirige un cabinet de ministres, qui sont responsables devant le parlement. L'actuel président de la République est Mahinda Rajapakse. Il a été réélu le 26 janvier 2010 à la majorité des voix.

Le parlement unicaméral de 225 parlementaires est élu au suffrage universel. Les parlementaires sont élus dans chaque province par scrutin proportionnel plurinominal pour un mandat de six ans. Le président peut dissoudre le parlement et provoquer de nouvelles élections une fois par an. Le parlement vote les lois. Le président du parlement, qui est le chef du parti majoritaire au parlement, joue le rôle de Premier ministre.

Géographie

Le Sri Lanka est une île située dans l'océan Indien, à 50 km de l'Inde, les deux pays sont séparés par le détroit de Palk mais quasiment reliés par le pont d'Adam. Sa superficie est de 65 610 km².

Sa population s'élève à plus de 19 000 000 h. Point culminant : le mont Pidurutalagala 2 524 m Le climat est chaud et humide avec deux périodes de mousson, en mai et octobre.

Économie

Après avoir été sévèrement pénalisée par la guerre qui a duré plus de 30 ans, l'île bénéficie maintenant d'une très forte croissance intérieure et d'un afflux massif de capitaux du monde entier. Elle conserve aussi un savoir-faire précieux dans la production et la transformation de produits naturels à forte valeur ajoutée.

Aujourd'hui, la politique du Sri Lanka est libérale. Le dynamisme du pays se situe juste après la Chine en ce qui concerne la croissance. L'île bénéficie de nombreux atouts : population éduquée, diversité des produits agricoles devenus « tendance » sur les marchés mondiaux, et richesse du patrimoine naturel et historique qui favorise le tourisme.

Malgré l'ampleur inédite de la catastrophe du tsunami de 2004, son impact financier a été moindre que prévu. Les régions les plus touchées ne pesaient pas très lourd dans la balance commerciale. Par ailleurs, les zones touristiques sont très vite redevenues opérationnelles. Les maçons, les fabricants de meubles, de voitures, et bien d'autres corps de métier ont rempli leur carnet de commandes, donnant un coup de fouet aux économies locales. Le retour en force du tourisme a aussi fortement participé à la reprise de l'activité au Sri Lanka !

La croissance actuelle avoisine les 9 %, l'inflation se limite à un chiffre et le PIB par habitant connaît enfin une progression constante. S'il reste que près d'une personne sur cinq vit encore en dessous du seuil de pauvreté, ce chiffre devrait, selon les spécialistes, sensiblement baisser dans un futur proche.

L'économie sri lankaise repose aujourd'hui sur plusieurs piliers : l'industrie textile, l'agroalimentaire et, de plus en plus, les services (banques, assurances et télécoms). La part de l'agriculture s'est stabilisée grâce à de nouveaux marchés étrangers. Le thé, l'hévéa et la noix de coco constituent les trois mamelles agricoles de l'île. Quant au textile, il connaît une dégradation constante après l'abandon des quotas d'importations protégeant l'industrie des petits pays producteurs contre les géants chinois et indien.

Côté ressources naturelles, le sous-sol du Sri Lanka est relativement pauvre.

Source : Wikipedia

Renseignements supplémentaires

Quand partir ?

Entre les mois de janvier et d’avril. Ne pas oublier qu'il y a deux moussons.

Transports

Elles sont goudronnées et dans l'ensemble en médiocre état. Certaines, après la mousson, ne sont plus qu'une succession de nids-de-poule. il est fortement conseillé de louer une voiture avec chauffeur-guide pour visiter la majorité des sites sans perdre trop de temps.

Dormir / Manger

On observe une modification sensible des habitudes alimentaires. Le retour des touristes du monde entier apporte de nouvelles saveurs et la cuisine tend à se sophistiquer. Davantage de mise en scène dans les arts de la table et certaines adresses proposent maintenant des menus dignes des grands établissements étoilés. Vous n'aurez pas de difficulté à trouver un hébergement correspondant à votre budget, sauf à Colombo qui manque cruellement d'hôtels corrects à prix abordables et dans les centres touristiques lors des fêtes locales (perahera de Kandy).

Achat

On peut trouver de tout : masques, statuettes, bijoux, tissages, etc....

Argent

Début 2013, 1 roupie (Rs) = 0,006 € et 1 € = 165 Rs, donc : 100 Rs = 0,60 €, 1 000 Rs = 6,20 €. La roupie sri lankaise, dont le cours est différent de la roupie indienne, se subdivise en 100 cents. Ce cours peut, bien entendu, varier. Les billets sont imprimés en cinghalais, tamoul et anglais.

Visa

Electronic Travel Authorization (E.T.A.) obligatoire et il s'obtient en ligne. Le passeport doit être valable 6 mois après la date de retour.

Décalage horaire

+ 3h30 en été, + 4h30 en hiver.

Petit +

Les danses à Kandy.

PS

Quand vous visiterez surement une ferme à tortues ,n'achetez pas tout ce qui est en écaille , INTERDIT d'en ramener . Sinon saisie plus amende ( animaux protégés ) .

mulligāṭavni sup

Ingredients
1.2 liters of chicken, lamb or vegetable stock, 2 onions, 10 peppercorns, salt, 4 garlic cloves, 1 tsp ginger, 4 tomatoes, 1/2 tsp turmeric, 3 tsp coriander, 2 tsp cumin, 6 to 10 curry leaves, 1 to 2 carrots, 1 lemon, 2.5 dl coconut milk
Preparation
Heat 1.2 liters of chicken, lamb or vegetable stock, add 2 chopped onions, 10 peppercorns and a little salt and bring to the boil. Bake 15 minutes. Add 4 pressed garlic cloves, 1 tsp grated ginger, 4 chopped tomatoes or a small can of pelati, 1/2 tsp turmeric, 3 tsp ground coriander, 2 tsp ground Indian cumin, 6-10 curry leaves (it's the leaves that are on the photo), 1 to 2 grated carrots and the zest of an organic lemon. Simmer for another 25 minutes. Add 2.5 dl of coconut milk, heat and just before serving, add the juice of a lemon. To serve.

kari cikan sup

Ingredients
500 g chicken, diced 1.5 liters chicken stock Salt and freshly ground pepper 1 tablespoon coriander powder 1 tablespoon cumin 1 pinch of saffron strands 2 large tomatoes, finely chopped 1 fine onion yolk, peeled and finely chopped (divided) 1 cinnamon stick 1 tsp grated ginger root 6 large garlic cloves, peeled and finely chopped 1 tsp chilli powder (more or less to taste) 2 tablespoons peanut oil 1 tablespoon dried curry leaves, crumbled (or karapincha) 50 cl coconut milk 1 tablespoon lime juice (or 2 tablespoons lemon juice )
Preparation
Place the chicken and chicken broth in a large pot, then bring to a boil. Once boiling, add salt, pepper, coriander, cumin, saffron, tomatoes, half the onion, cinnamon, ginger, garlic and chili powder. Let simmer for 30 minutes. Remove the pot from the heat and set aside. In a skillet, heat the peanut oil and brown the rest of the onion with the curry leaves. When the onions are golden, add the coconut milk. Pour everything into the pot with the chicken soup. Add the lemon juice, then bring to a boil again. Reduce heat to low and simmer the soup for 15 minutes.

Starters

bædapu parippu pǣnkēk

Ingredients
200 g red lentils, A few fresh curry leaves, A handful of fresh coriander leaves, 1 onion, 2 cloves of garlic, 1 pinch of cumin seeds, 1 teaspoon of cumin powder, 1 teaspoon of turmeric, 1 fresh chilli or chilli powder depending on your resistance, Salt and pepper, Frying oil, Breadcrumbs (optional), For the accompaniment, 1 Greek or soy yogurt (for the vegan version), Chopped sweet mint, Olive oil, Salt and pepper
Preparation
Soak the lentils in cold water (the day before or 2 hours before). Rinse the lentils and squeeze them well to remove excess water. Blend them into a thick puree. In a bowl, mix the lentil purée with the finely chopped onion. Add the minced garlic, the cumin seeds and powder, the turmeric, the chilli, the finely chopped curry and coriander leaves. Salt and pepper to taste. Refrigerate for at least 10 minutes. Shape small patties by moistening your hands and cook them on both sides in a frying pan in very hot oil. Then, drain them in absorbent paper. Serve the lukewarm cutlets accompanied by a green salad and/or plain yoghurt seasoned with black pepper, salt, a drizzle of olive oil and chopped mint leaves.

gōvā salāda

Ingredients
1 onion, 3 large tablespoons of grated coconut, 1/4 red cabbage (or green if you don't have), 1 grated carrot, juice of half a lemon
Preparation
Spices teaspoon of turmeric, 1 teaspoon of mustard seeds, 1 teaspoon of dill seeds, Pepper, 1/2 teaspoon of sweet or hot pepper powder, Optional: 1 pinch of curry
Rinse the cabbage and cut it into thin strips in a salad bowl. In a bowl, mix the grated coconut with the chilli, the pepper (which you will have taken care to grind), the turmeric, and the mustard. Mix well then add this coconut and spice mixture to the cabbage. Slice the onion and put it to cook in a pan in a drizzle of olive oil, with the dill seeds and, if you have, the curry. When the onions begin to color, add the cabbage/spice mixture. Mix everything together, cover and cook over low heat until the cabbage becomes tender. Once cooked, let cool and add the grated carrots. Eat this spiced coleslaw cold, drizzled with lemon juice!

nævum salāda

Ingredients
Small cucumbers, 1 avocado (medium), 1 new shallot (or new onion), 1 piece of fresh ginger, Fresh coriander, Ethiquable organic Sri Lankan curry, Coconut cream, Soy sauce, 1/2 lemon, Pepper
Preparation
Peel the small cucumbers, cut them in half and cut them into small slices. - Peel, cut the avocado in half, remove the pit and cut it into small slices like cucumbers. - Peel and also finely chop the new shallot and add it to the cucumbers and avocado, mix well. -Prepare the sauce: in a bowl, grate the piece of ginger, add pepper, the juice of 1/2 lemon, soy sauce (it replaces salt), curry and coconut cream, whisk well . Taste to adjust the seasoning to your liking. -Pour the sauce over the vegetables, add minced fresh coriander, stir well and refrigerate for at least 1 hour.

Dishes

kukul mas kariya

Ingredients
2 tablespoons of salt, 7 chicken thighs, 3 tablespoons of niru brand type curry that you will find in Sri Lankan stores if you find others ask the seller for advice, 2 large white onions preferably, 1 spoon of cumin, 1 handful of fennel, 3 spoons of vegetable oil, 3 large glasses of water for the sauce
Preparation
Cut the onions into small dice. Remove the skin from the chicken and cut it into pieces. In a saucepan or wok put 3 tablespoons of oil. Add the onions, fennel, 1 teaspoon of cumin and let chop the onions until they turn yellow. Add the chicken with salt a glass of water, then close with the lid for 10 min until the chicken turns white. To finish Add the curry and 2 large glasses of water and let it simmer while closing the lid.

ala kariya

Ingredients
1kg of potatoes, 2 onions, 2 cloves of garlic, 1 tbsp. coffee garam masala, 1 tsp. coffee massala, 3 tbsp. curry powder, 1/2 tsp. coffee powdered ginger, 4 curry leaves (in Asian grocery stores), 40 cl of water, 4 tbsp. tablespoon coconut oil, 40 cl coconut milk, salt, 200g Thai rice (or basmati)
Preparation
Peel the onions then slice them into thin slices. Squeeze the garlic clove. Heat the coconut oil in a sauté pan. Sauté the garlic, onions and spices for about 5-10 minutes until the onions are soft. Peel and cut the potatoes into cubes. Then add the diced potatoes and the curry leaves to the pan, mix well and leave to brown for 2-3 minutes. Add the water, cover and cook over low heat for about 25 minutes. Remove the lid and simmer in the wax for 5 minutes to evaporate all the water. Check the cooking, salt then add the coconut milk. Cook rice as directed on package. Let cook another ten minutes 10-15 min over medium heat to reduce the coconut milk.

eḷumas rōls

Ingredients

For the pancake batter : 300 g flour, milk and water, 2 eggs, salt
Preparation
Cut the lamb into small pieces (1 cm). In a casserole dish, put the oil, the lamb and the spices, the onion and the garlic. Salt. Sauté until the lamb is tender. Add the diced potatoes (1/2 cm). Before the complete evaporation of the meat, add the curry. Leave to cook for 15 minutes, add 1/2 can of coconut milk (only the cream). In the end, the mixture should be dry and the potatoes cooked. Make the pancake batter and cook them on one side only. Garnish with meat. Start rolling then fold in the sides. Continue to roll and seal with pancake batter. Lightly beat an egg white. Roll the crepe in it and finish in the breadcrumbs. Fry in oil quickly, just to brown the mutton rolls.

Pol sambal

Ingredients
2 cups fresh or desiccated coconut, 2 small onions or shallots, 1 green chilli, 1 garlic clove, 1 tbsp. tablespoons chopped red pepper, Salt, 1 lime juice
Preparation
If you are using dry coconut, rehydrate it with 1/4 lukewarm water. Cut into pieces and chop in a blender or mortar the onions or shallots, the seeded pepper, the clove of garlic and mix them in a salad bowl. Add the coconut and mix, then add the red pepper and lime juice, salt and pepper. Leave to macerate for at least 2 hours in the refrigerator. Serve with rice and curry.

kakuḷuvan omlaṭ

Ingredients
500 g of crab. 1/2 lemon. 6 eggs lightly beaten. 2 tbsp. at t. ghee or butter. 3 shallots, chopped. 1 small chili pepper, seeded and cut into thin strips (optional). 1/2 tsp. tablespoon chopped dill leaves. Salt pepper. Nut oil.
Preparation
Shred the crab and sprinkle with lemon juice. In the wok or a frying pan, melt the ghee or the butter. Sauté the shallots for 1 min. Add chili pepper. Warm up for a few seconds; reduce the heat. Pour in the lightly beaten eggs; salt and pepper. Sprinkle with dill. Cover and cook until the omelet comes away from the bottom of the pan but the top is still "moist" without being "runny". Meanwhile, sauté the crab pieces in a few drops of walnut oil for 5 minutes. for a fresh crab (2 min. for a thawed or canned crab). Spread the crab in the center of the omelet. Fold in three, that is to say by folding each end towards the center. Serve hot.

Desserts

Kesari

Ingredients
1 cup of medium semolina (neither coarse nor fine), 1 cup of sugar, 1/2 cup of ghee, 2 cups of water, 10 green cardamom capsules, 6 pistils of saffron soaked in 2 tbsp. tablespoons of lukewarm milk (not cold or very hot), Orange food coloring (a tip of the knife), A pinch of salt, Flaked almonds for decoration (or other: pistachios, cashew nuts, coconut, etc.)
Preparation
raise the equivalent of two tablespoons of sugar and place in a mortar with the cardamom, grind finely and remove the capsules that come off. In a saucepan or kettle, boil and keep warm. In a saucepan, heat the ghee and pour in the semolina, mix so that it browns without burning. Lower the heat and pour in the water little by little while mixing with a wooden spoon. Incorporate the saffron, the orange colouring, the sugar, the cardamom and the pinch of salt. Mix then remove from the heat as soon as the semolina separates from the pan. Pour into a square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and level the surface then place in a cool place. Cut squares or diamonds until completely cooled,

Curd and treacle

Ingredients
2 x 200g pots of yoghurt (buffalo curd milk, or alternatively Greek yoghurt), 225g jaggery (can be found in some delicatessen shops), ½ cup of water Preparation The main
Preparation
is in the ingredients. Take the yogurt out of the pot, place it in a bowl. Bring the water and jaggery slowly to a boil in a pan, keep the heat on low until the jaggery has dissolved. Then bring to the boil, and let the mixture reduce until the consistency is a thick sauce. You have just prepared treacle. Pour this treacle over the yogurt just before serving. For those like me who are not afraid of the sweet taste, 3 good tablespoons per pot of yogurt, but of course, serve as you like!

Wattalappam

Ingredients
175 g jaggery (unrefined palm sugar, which can be found in some Indian or Asian specialty stores), coarsely grated, 100 ml water, 200 ml thick coconut milk (good quality!), ½ teaspoon ground cardamom, A pinch of ground cloves, 1 bark of cinnamon in pieces, ¼ teaspoon ground nutmeg, ½ teaspoon vanilla essence, 4 large eggs, lightly beaten
Preparation
Preheat the oven to 140°C. In a skillet over medium-low heat, heat the water and jaggery, along with all the spices and vanilla, stirring, until the sugar is dissolved. The mixture should simmer without boiling. Let cool for at least 5 minutes. Beat the eggs with the syrup, until you get bubbles in the mixture (guarantee of a dense consistency at the end), then add the coconut milk, still beating, slowly, until the mixture is colored clear and slightly thickened. Filter the mixture, to eliminate the solid elements, in a pot with a spout, so that it is easier to pour the mixture into the ramekins. Pour the mixture into 8 greased ramekins, place them in a baking dish with slightly high sides. Pour hot water up to half the height of the ramekins, and bake for about 50–60 minutes, or until flans set (a metal rod should come out clean when inserted into the center of a flan). Leave to cool a little, to serve immediately, otherwise place the ramekins in the fridge for at least 2 hours. Unmold meticulously (or not…). You can sprinkle with cashew nuts… You can also prepare the wattalappam in a large greased dish, in which case you have to cover it with parchment paper and cook on a rotating heat for 1h25, watching the consistency (no bain-marie). It is then served in portions… You can sprinkle with cashew nuts when serving, or before cooking. The Sri Lankans cook the wattalappam in a bain-marie (steam, with the container covered) for 1h25 with simmering water, not boiling… This dessert can be served hot (tepid) or cold, in this case, prepare it a day in advance. In fact, it's even better after 2 days in the fridge, the flavors have blended better... Prepare a little more syrup than that of the recipe to pour over it when serving

Halape

Ingredients
1 cup Ragi flour (kurakkan flour) – common flour in Africa and Asia (millet, more accurately translated as finger millet), 2 tablespoons grated coconut, 1/4 cup honey, Kande leaves (or banana… large leaves anyway) or aluminum foil
Preparation
Heat the honey and add the coconut, mix well. Remove from the heat and add the flour, and make a paste. Add a little water if necessary. Place a little dough in the center of the Kande sheet (or failing this, a piece of aluminum foil), fold it in half, and press it evenly. Place these little “packets” in a steamer and cook for 10-15 minutes or until the insides are cooked through.

Drinks

Panakam

Ingredients
2 lemons, 50 g of jaggery (unrefined sugar made from palm syrup), Fresh ginger, a piece of 1 cm long, ¼ teaspoon of Indian lilac flower (neem), dried, ¼ of teaspoon of ground pepper, A pinch of salt
Preparation
Extract the juice from the lemons and ginger. Add salt, pepper, dried flower. On the other hand, mix the jaggery with 475 ml of water, filter this mixture because there may be deposits at the bottom. Then add the juices with the condiments, correct the sugar level to your taste. Preferably serve cold.

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