Elevate Your Avurudhu Table: 03 Iconic Vanilla-Infused Desserts

Elevate Your Avurudhu Table: 03 Iconic Vanilla-Infused Desserts

As the koha bird sings and the smell of kavum fills the air, we know Avurudhu is just around the corner. While traditional oil sweets are the heart of the festival, the Avurudu lunch isn't complete without a cooling, creamy dessert to share with visiting family and friends.

This year, let's take the classics, Watalappan, Caramel Pudding, and Biscuit Pudding and elevate them using the pure, aromatic magic of Rein Vanilla.

 

1. The Vanilla-Spiced Watalappan

Watalappan is the king of Sri Lankan desserts. While jaggery and spices lead the way, a generous splash of Rein Vanilla rounds out the "eggy" scent and bridges the gap between the dark treacle and the creamy coconut milk.

The Recipe:

Ingredients: 500g Grated Kithul Jaggery, 10 Eggs, 2 cups Thick Coconut Milk, 1 tsp Cardamom powder, and 2 tsp Rein Vanilla Extract.

Method:

  1. Dissolve the jaggery in a little water over low heat and let it cool.
  2. Whisk the eggs gently (don’t make them frothy!).
  3. Mix the coconut milk into the jaggery, then stir in the eggs, cardamom, and vanilla.
  4. Strain the mixture into a bowl, cover with foil, and steam for 45–60 minutes until set.
  5. Top with toasted cashews for that festive crunch.

 

2. The Silky Vanilla Caramel Pudding

Every Sri Lankan household has a "Caramel Pudding expert". The secret to a gold-standard pudding is a smooth-as-silk texture and a deep, floral vanilla aroma that greets your guests the moment the lid is lifted.

The Recipe:

Ingredients: 5 Eggs, 500ml Milk (or 1 tin Condensed Milk + 1 tin water), 100g Sugar (for the custard), 75g Sugar (for caramel), and 2 tsp Rein Vanilla Extract.

Method:

  1. Caramel: Melt 75g sugar in a pan until it turns a deep amber. Pour quickly into your pudding mould.
  2. Custard: Whisk eggs and sugar until dissolved. Add milk and Rein Vanilla.
  3. Strain the mixture into the caramelised mould.
  4. Steam or bake in a water bath (Bain-Marie) at 160°C for 45 minutes. Chill overnight for the best "wobble."


3. The Ultimate Vanilla & Chocolate Biscuit Pudding (CBP)

The undisputed favorite of kids and adults alike! While chocolate is the main star here, the Vanilla cream layer is what makes a Rein Vanilla CBP stand out from the rest.

The Recipe:

Ingredients: 2 packs of Marie Biscuits, 250g Butter (room temp), 200g Icing Sugar, 100g Cocoa Powder, Milk (for soaking), and 1 tbsp Rein Vanilla Extract.

Method:

  1. Beat butter and icing sugar until fluffy. Split the cream into two bowls.
  2. Mix cocoa powder into one bowl. Add the Rein Vanilla into the other (the white layer).
  3. Dip biscuits in milk and layer them in a glass dish.
  4. Alternate layers of chocolate cream, soaked biscuits, and vanilla cream.
  5. Chill for at least 6 hours. The vanilla layer will cut through the richness of the chocolate perfectly.


Rein Tip: For the Watalappan and Caramel Pudding, try using Rein Vanilla Paste. Those tiny black vanilla seeds look beautiful and add an extra punch of authentic flavour that your guests will definitely notice!

Wishing you a sweet and prosperous New Year!