PULSE Recipes Rulang Toffee

Rulang Toffee

2016 Apr 10

Cooking with Aunty D.

Who knew working with semolina could be this much fun! A yummy treat for any occasion be it Avurudu, or those once in a while moments where you feel like impressing you husband with your ‘Sri Lankan’ cooking skills. There’s just a few more days left for Avurudu, let’s get rulang toffee making!

Prep time: 1 hour

Makes: 45-50 pieces


  • Semolina 500g
  • Coconut 1
  • Honey 1 cup
  • Salt 1 tsp
  • Sugar 1 cup
  • Vanilla essence 2tbsp
  • Banana essence 1 drop
  • Butter 1tsp


  1. Add semolina and butter into a saucepan and stir until it becomes light gold in colour.
  2. Into another saucepan heating up on a low flame, add grated coconut, treacle and sugar to make the “pani pol”.
  3. Add salt and vanilla essence to the pani pol mixture (it’s optional that you add a drop of vanilla essence if preferred).
  4. When the pani pol mixture starts to get thicker, add the semolina and mix well (if you prefer, you can add some diced cashew nuts into the mixture).
  5. Line a pan with oil paper and pour the mixture into it.
  6. Evenly smoothen out the cake like mixture.
  7. Cut into pieces and serve.

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!