Athirasam Tamil old name Amutharasam or Athiraha ((Sinhala: අතිරස) means extremely tasty) is a sweet in Sri Lankan cuisine. It is a sweet-cake of jaggery and rice flour made into a paste flattened into circles and fried. Athirasa is also famous in India for Diwali. Athirasa is served on festive occasions along with other sweets such as Kavum, Kokis, and Aluwa.
Attributes | Values |
---|
rdfs:label
| - Athirasa (en)
- Athirasa (pt)
|
rdfs:comment
| - Athirasam Tamil old name Amutharasam or Athiraha ((Sinhala: අතිරස) means extremely tasty) is a sweet in Sri Lankan cuisine. It is a sweet-cake of jaggery and rice flour made into a paste flattened into circles and fried. Athirasa is also famous in India for Diwali. Athirasa is served on festive occasions along with other sweets such as Kavum, Kokis, and Aluwa. (en)
- Athirasa são pequenos bolos fritos, típicos do Sri Lanka e normalmente preparados para as festividades do Ano Novo cingalês. Estes bolinhos têm como base arroz pilado e xarope-de-palmeira ("coconut or kithul treacle"). (pt)
|
dcterms:subject
| |
Wikipage page ID
| |
Wikipage revision ID
| |
Link from a Wikipage to another Wikipage
| |
Link from a Wikipage to an external page
| |
sameAs
| |
dbp:wikiPageUsesTemplate
| |
has abstract
| - Athirasam Tamil old name Amutharasam or Athiraha ((Sinhala: අතිරස) means extremely tasty) is a sweet in Sri Lankan cuisine. It is a sweet-cake of jaggery and rice flour made into a paste flattened into circles and fried. Athirasa is also famous in India for Diwali. Athirasa is served on festive occasions along with other sweets such as Kavum, Kokis, and Aluwa. (en)
- Athirasa são pequenos bolos fritos, típicos do Sri Lanka e normalmente preparados para as festividades do Ano Novo cingalês. Estes bolinhos têm como base arroz pilado e xarope-de-palmeira ("coconut or kithul treacle"). Ferve-se o xarope e junta-se o arroz pilado e pequenas quantidades de arroz torrado até formar uma bola, que se tira do lume e se coloca numa superfície untada com óleo (de preferência de coco) até arrefecer. Ferve-se água na panela onde se cozeu a massa, até obter uma pasta de amido, que se usa para misturar com a massa de arroz e xarope até que a massa fique homogénea. Fazem-se pequenas bolas com a massa, que depois se achatam para fazer pequenos bolos, que se fritam em óleo bem quente e depois se escorrem. (pt)
|
prov:wasDerivedFrom
| |
page length (characters) of wiki page
| |
foaf:isPrimaryTopicOf
| |
is Link from a Wikipage to another Wikipage
of | |
is Wikipage redirect
of | |
is foaf:primaryTopic
of | |