Aluwa (Sri Lankan Rice Flour and Cashew Fudge)
Soft, buttery tasting diamonds of toasted rice flour, cashews and cardamom. A Sri Lankan festival sweet that keeps for days.
- Time35 mins (plus setting)
- LevelMedium
- Costabout £0.22 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease a 20 cm square tin or tray with the coconut oil and line the base with baking paper.
- 2
Toast the rice flour in a dry frying pan over a low heat for 5 minutes, stirring all the time, until it smells nutty and is just warm to the touch. Do not let it colour. Tip into a bowl.
5 min - 3
In a deep saucepan, heat the sugar and water, stirring until the sugar dissolves. Boil for 5 to 6 minutes until the syrup is sticky and a drop in cold water forms a soft ball.
5 min 30 s - 4
Take off the heat. Quickly stir in the flour, cashews, cardamom and vanilla with a wooden spoon. It will be stiff and dough-like.
- 5
Press into the tin with a greased spoon, smooth the top, and mark into diamonds while still warm.
- 6
Leave to set for 1 hour, then cut through along the marks. Store in a tin for up to a week.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.