Rasa Valli Pudding.
Rasa valli kilangu pudding, the violet colour Yam, is the No1 swet dish in the Srilanka Tamil people’s life. They used to make this rasavalli pudding in the evening and it is loved by children to elders. It is very simple to make and can be preserved for one day in room temperature. This desert can be kept in refrigerator and can be used in later days. In Sri Lanka this is available in the dry season only. In India Tamil Nadu this Rasa valli is called as Maha valli Kilangu in Tamil language.
Rasa valli kilangu is produced most part of the tropical countries in the world.
Botanical name: Dioscorea alata (water yam)
This Dioscorea alata is called with different names. Here are some of them.
Philippine Ube or Ubi
Hindi Ratalu or violet yam
Marathi KondFal
Vietnam khoai m
Tonga: ufi
Hawaii: uhi
Tahiti: ufi
How to make Rasa Valli Pudding.
  |
1/2 Kg Rasa valli Killangu. 250 Grams Sugar. 1 Cup Coconut milk (Can be replaced by condensed milk or Evaporated Milk) Wash and lean the skin of the kilangu. Cut it in to tiny pieces. Put it in a pot and add water to cover it. Boil it slowly till the Kilangu becomes soft. Add milk and sugar and stir well. After one time boiling make it as a paste with a hard spoon. If like you can add Cashew nuts and Raisin as per taste. |
