PULSE Recipes Pani Walalu (Undu Walalu)

Pani Walalu (Undu Walalu)

2016 Apr 10

Cooking with Aunty D.

This Avurudu treat is not for the faint hearted. Covered in layers of honey, Pani Walalu is a sweet that the kids race to finish at the Avurudu table. In contrast to popular belief, Pani Walalu isn’t as tedious or complex as it seems to be, it’s worth a shot.

Prep time: 1 hour


  • White undu seeds 2 cups
  • White raw rice flour 1 cup
  • Salt 1tbsp
  • Thick coconut milk ½ cup
  • Kitul or coconut treacle 1 cup
  • Oil for frying


  1. Soak the white undu seeds overnight.
  2. Soak the white raw rice flour for approx. 1 hour.
  3. Add the undu seeds into a blender with very little coconut milk, to create a thick paste.
  4. Grind the soaked white raw rice flour.
  5. Mix both batters together and add the remaining coconut milk. Remember to make sure that your resulting batter isn’t too think or too watery-like.
  6. Put the batter into a piping bag.
  7. Heat the oil.
  8. Once the oil has heated up, create circular shapes with the batter on the oil to create your undu walalu.
  9. Fry until golden brown.
  10. As soon as you take the fried undu walalu out of the oil, dip it into the treacle syrup while hot.
  11. Serve once cooled.

Treacle Dipping:

  1. Pour 1 cup of honey into a saucepan and leave it to boil.
  2. Correct the texture of the syrup.

When dipping the undu walalu into the syrup, make sure the syrup remains hot, else, the syrup wouldn’t hold onto the the pani walulu.

Aunty D. is a full time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!