I mixed Black Sugarcane syrup with already yummy desserts and made them more yummy | Traditional Me



The monsoon rainy season started right on time after the harvest was reaped. With the rain every empty square land in the paddy fields called “Liyadi” are filled with water. I thought of cutting the lushly grown sugarcane sticks in the banks of the little stream that flows besides the paddy field. Otherwise because of excess water, the sweet nectar of the sugarcane can turn into watery taste & lose their divine sweetness. Usually our Ayurvedic Doctor uncle cuts the sugar canes! I remember he used to tell me that these are black and the best sugarcanes which has very valuable medicinal properties used in the Sri Lankan Traditional Ayurvedic practice for various medicine making.

It’s is very fresh and cool air during the rainy season but the only hindrance is that we can’t do our field work because of the non stop rain! On the other hand these days are very relaxing and peaceful days for grandmother where she stay indoors reading Buddhist sermon books. For our brother all the weather seasons are the same as long as he has something yummy to gobble up! Your guess is good as mine my dear friends, as our brother always comes to help in the mud and the water is not because he is concern about me but his sharp senses urges him to get something yummy made by me. Since it’s raining outside I decided to make two very tasty dishes out of these sugar canes. Meanwhile brother also made a tasty and easy to drink, sugarcane and Ambarella drink! But I must admit that when June plum(Ambarella) juice and sugarcane nectar went very well together turning into a very delicious drink with a tartness of the lime juice and with a hint of salt! A real sweet treat indeed!

Halwa is a very rich taste sweet though it was not originated in Sri Lanka. I feel that all my friends who had lived in India and currently living in Sri Lanka, will find my scrumptious peanut halwa very homely & familiar. The succulent taste of the halwa mixed with dried raisins and peanuts was outstanding. I got this unforgettable, buttery, gooey, rich sweet taste of our traditional Sri Lankan sweet “Muskat” from my peanut halwa which gave a twist to it. Why waste such sweet nectar of these fresh sugar canes! So the next day I decided to soak my baked semolina cake(Basbousa) with that natural and sweet sugarcane syrup. The taste of the sugarcane syrup made with lime slices and a bit of grated nutmeg added an unforgettable touch of sweetness and a rich oriental taste. I was very glad with the end result of my evening Tea table and what can one ask more to complete a simple evening tea table laid out with such love and care! Of course instead of tea I made black coffee to warm up everyone’s heats and bodies in this rain! Now I m not going to tell you all how my sweet brother helped me by making about 7-8 pieces of this rich semolina cake with a crunchy almond on top of each piece, disappeared within a flash. I know by now, how you all know his eagerness for these types of food disappearing helps!

Love you All!
Nadee

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I mixed Black Sugarcane syrup with already yummy desserts and made them more yummy | Traditional Me

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乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione

Inspired by 李子柒 Liziqi and Dianxi Xiaoge

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