Nine ‘Must Eat’ Sri Lanka’s New Year Sweets

Konda Kavum

Konda Kavum is among the most famous New Year sweets made in Sri Lankan homes.

When you visit relatives during the New Year, you will definitely find Konda Kavum on the table.

If you are a visitor staying in a hotel, you will likely be served Konda Kavum for breakfast.

It is prepared by mixing rice flour and kithul treacle.

The dough is shaped with a small “knot” and deep-fried until it turns brown in color.

This mouthwatering delicacy dates back many centuries, potentially to the earliest periods of Sri Lankan history.

Mun Kavum – One of the regular New Year Sweets

This is another very popular New Year sweet made in Sri Lankan homes.

It is made using mung bean flour, rice flour, and treacle.

The ingredients are mixed, shaped, and deep-fried until golden in color.

Its history goes back many centuries and is even mentioned in ancient Sri Lankan literary works such as the Ummagga Jathakaya.

Aluwa – A Must In Many Homes New Year Sweets Plate

Aluwa can be made in different colors, either white or slightly brown, depending on whether sugar or treacle is used.

It is made from roasted rice flour, sugar or treacle, and spices such as cardamom.

Adding cardamom enhances the flavor, while cashew nuts add color and texture.

The mixture is made into a dough, flattened, and cut into diamond shapes.

This sweet originates from Sri Lanka’s Kandyan era.

Aggala – A New Year Sweet, Which Is Easy To Make

Aggala is a traditional sweet that has even inspired songs in Sri Lanka.

 It is made with roasted rice flour, coconut, treacle, and sometimes cashews, and is rolled into small balls.

This sweet has a long history and was documented by Robert Knox, an English prisoner who lived in Sri Lanka in the 17th century.

Asmi

Loved by both children and adults, Asmi is a crispy snack made from rice flour and coconut milk batter.

After frying, it is coated or soaked in sugar syrup or treacle.

This sweet takes a few days to prepare, and its history is linked to Sri Lanka’s Southern region.

Kokis

Kokis is a crunchy, deep-fried snack made from rice flour and coconut milk batter.

It is shaped using a special mold called a kokis achchuwa and fried until crisp.

The history of Kokis in Sri Lanka dates back to the 17th century and is influenced by Dutch colonial origins, adapted from Dutch koekjes (cookies).

Thalapa

Thalapa is a traditional sweet made with rice flour, treacle, coconut, and spices.

It is cooked into a thick mixture and shaped into pieces, sometimes wrapped in banana or kenda leaves.

It is considered one of the earliest foods on the island, with origins tracing back to the first inhabitants.

 It remains a staple food among the indigenous Vedda community.

Dodol – The Best of The Best Among The New Year Sweets

Dodol is a rich and sticky sweet made from coconut milk, rice flour, and kithul treacle.

 It is slowly cooked while continuously stirring until it becomes thick and firm.

Adding cashew nuts on top gives it a rich appearance.

This sweet originated in the deep south of Hambantota and has become a key festive treat.

Pani Walalu

Pani Walalu are crispy, coiled sweets made from rice flour batter or fermented black gram.

They are deep-fried into ring shapes and then dipped in sugar syrup.

This sweet was first associated with royal palaces in ancient Sri Lankan kingdoms.

Later, it became popular among aristocratic families in Kandy before becoming a staple of Sinhala and Tamil New Year celebrations.

Read More: Nakath (Auspicious Times) for the Sinhala and Tamil New Year 2026