Rasa Valli Kilanghu Pudding

Rasa Valli kilangu pudding, the violet colour Yam, is a popular sweet dish from Sri-Lanka. The Yam is hard to come by here but Grandpa manage to get a piece for breakfast. It was my first try at this much loved, sought after dish. Love the colour just as much as the taste.

It's a relatively simple to make dish and can be preserved for one day in room temperature. Here's the recipe for an attempt to great  flavour. More Recipes

• 1/2 Kg Rasa Valli Kilangu.
• 250 Grams Sugar.
• 2 pieces of Pandan Leaf
• 1 Cup Coconut milk (Can be replaced by condensed milk or Evaporated Milk)

1.  Wash and lean the skin of the kilangu.
2. Cut it in to tiny pieces.
3. Put it in a pot and add water to cover it.
4. Boil it slowly till the Kilangu becomes soft.
5. Add milk, sugar and Pandan Leaf and stir well.
6. After one time boiling make it as a paste with a hard spoon.
7. If like you can add Cashew nuts and Raisin as per taste.