Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance and store it in the refrigerator. Bring it to room temperature before piping.
DESSERT
Pani Walalu (Honey Rings) with Toasted Sesame Seeds
Pani Walalu, often called Honey Rings, are a beloved Sri Lankan sweet. These distinctive spiral fritters are fried to a perfect crisp, then generously bathed in a fragrant honey syrup and finished with a sprinkle of toasted sesame seeds. The result is a delightful interplay of textures and a harmonious blend of sweetness and nutty undertones.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 1 cup rice flour, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Gradually add 1 cup full-fat coconut milk, mixing until a smooth, thick batter forms. The consistency should be similar to pancake batter.
02
Heat 2 cups vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F/175°C. You can test the oil by dropping a small amount of batter; it should sizzle and float to the surface immediately.
03
Carefully pour the batter into a piping bag fitted with a star nozzle, or use a clean plastic bag with a corner snipped off. Pipe spiral or ring shapes directly into the hot oil, about 2-3 inches in diameter. Do not overcrowd the pan.
04
Fry the Pani Walalu for 3-4 minutes per side, or until golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
05
While the Pani Walalu are frying, prepare the honey syrup. In a small saucepan, combine 1 cup honey, 1/4 cup water, and 1/2 teaspoon cardamom powder. Bring to a gentle simmer over medium heat, stirring until well combined. Remove from heat.
06
Once the Pani Walalu have cooled slightly but are still warm, dip each ring into the warm honey syrup, ensuring they are fully coated. Allow them to soak for about 30 seconds to absorb the sweetness.
07
Remove the soaked Pani Walalu from the syrup and immediately sprinkle generously with 2 tablespoons toasted sesame seeds. Place them on a clean wire rack to cool completely before serving.
About This Recipe
Pani Walalu, often called Honey Rings, are a beloved Sri Lankan sweet. These distinctive spiral fritters are fried to a perfect crisp, then generously bathed in a fragrant honey syrup and finished with a sprinkle of toasted sesame seeds. The result is a delightful interplay of textures and a harmonious blend of sweetness and nutty undertones.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of saffron threads to the honey syrup. Ensure your oil is at the correct temperature for frying; too cool and the rings will be greasy, too hot and they will burn quickly. A piping bag with a star nozzle creates the most traditional shape, but a simple round hole works too.
Easy Substitutions
If you don't have rice flour, you can use all-purpose flour, though the texture will be slightly less crispy. Maple syrup can be used instead of honey for a different flavor profile. Almond extract can replace cardamom powder for a different aromatic note.
Storage & Reheating
Store Pani Walalu in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but can be gently reheated in a microwave for a few seconds if desired.
Serving Suggestions
Serve Pani Walalu as a delightful dessert after a meal, alongside a cup of Ceylon tea or coffee, as a sweet snack during festive occasions, or as part of a Sri Lankan sweet platter.
Common Mistakes
1. Overcrowding the frying pan: This lowers the oil temperature and results in greasy, unevenly cooked rings. Fry in batches. 2. Oil not hot enough: Leads to soggy, oily Pani Walalu. Use a thermometer to ensure 350°F/175°C. 3. Over-soaking in syrup: Can make the rings too soft and lose their crispness. A quick dip is usually sufficient. 4. Not draining excess oil: Leaves the rings greasy. Always use a wire rack lined with paper towels after frying. 5. Cold syrup: Warm syrup absorbs better into the fried rings.
Frequently Asked Questions
What if I don't have a piping bag?
You can use a sturdy plastic freezer bag and snip a small corner off to create a makeshift piping bag. The shapes might not be as uniform, but the taste will be the same.
Can I use a different type of oil for frying?
Any neutral-flavored oil with a high smoke point, such as canola or sunflower oil, will work well for deep frying.
MORE TO KNOW
The key to perfect Pani Walalu lies in the batter consistency and oil temperature. The batter should be thick enough to hold its shape when piped, but not so thick that it's difficult to pipe. If your batter is too thin, add a little more flour; if too thick, add a tiny bit more coconut milk. Maintaining a consistent oil temperature is crucial for even cooking and a golden, crispy texture. Use a kitchen thermometer for best results. The honey syrup should be warm, not boiling hot, when the fried rings are dipped, allowing for optimal absorption without making them soggy.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.