For the coconut filling:
For the coconut filling:
· Take a kadai, add ghee, let it melt and now add jaggery.
· Add the grated coconut and give a good mix.
· Cook on low heat until sticky and well combined.
· Add cardamom powder and give a good mix.
· Turn off the flame and set it aside to cool.
For the dough (string hoppers):
· Take a kadai add water and milk, adding milk is completely optional and salt.
· Once the water comes to a boil, add rice flour. Mix it well.
· Turn off the flame and cover it with a lid.
· Take the mixture in a plate. Knead it while it is warm. If required, you can add a little bit of water while kneading.
· You can use a greased vati and knead it. Knead it until it becomes soft and shiny.
· Meanwhile add water in the steamer and bring it to boil.
· Grease the string hopper press and fill the press with dough.
· Now press into thin circles on a greased banana leaf.
· Place the coconut filling on one side of the string hopper, fold gently with the help of banana leaf.
· You can either line the steamer stands with banana leaf or wet cloth. Place the Lavariya on it.
· Cover the steamer with a lid and cook for 8-10 minutes. Once done the Sri Lankan Sweet Lavariya will have a shiny texture.
· Turn off the flame, after 2 minutes remove the Lavaraiya from the steamer.
· Serve and Enjoy your Sri Lankan delicacy.
