Sri Lanka - Garcinia quaesita [Goraka]

It is a medium-sized evergreen tree, often growing about 10–20 meters tall under favorable conditions. It has a dense crown and glossy, leathery leaves. The flowers are relatively small and may be yellowish, cream, or pale pinkish, depending on the plant and stage of development. Like other Garcinia species, male and female flowers may occur separately. The fruit is rounded and somewhat similar in appearance to a small pumpkin when mature and the rind is sliced and dried, becoming dark brown to almost black. 

This dried goraka has a distinctive sour, smoky flavor. One interesting feature of goraka is that it is both an important Sri Lankan culinary ingredient and a traditional medicinal plant, making Garcinia quaesita a valuable indigenous fruit tree.

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Sri Lanka Desserts - Watalappan[made with Kithul jaggery]

Watalappan (also spelled Wattalapam) is a rich, steamed Sri Lankan custard dessert that originated in the Malay community. It's especially popular during festive occasions such as Eid, but it's enjoyed year-round.Watalappan has a silky, creamy texture with warm notes of cardamom, nutmeg, and caramelized jaggery, making it one of Sri Lanka's most beloved traditional desserts.

Ingredients

• 600 gr eggs
• 500 gr grated kithul jaggery (or palm jaggery)
• 500 ml thick coconut milk
• 1/4 tea spoon ground cardamom
• 1/4 tea spoon ground nutmeg
• 2 tea spoons vanilla extract 

Method

1. Beat the eggs gently
2. Stir in the grated jaggery, coconut milk, spices and vanilla, 
3. Strain the mixture through a fine sieve for a smooth texture.
4. Pour into a heatproof dish
5. Steam over gently simmering water for 35–45 minutes, or until the center is just set.
6. Cool completely, then refrigerate for a few hours before serving.

Tips

• Kithul jaggery gives the most authentic flavor, but palm or dark brown sugar can be substituted.
• Serve chilled for the best texture and flavor.

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Sri Lanka - Jaggery from the Kithul palm[Caryota urens]

Sri Lankan Kithul Jaggery (Kithul Hakuru) is a traditional sweetener made from the sap of the Kithul palm (Caryota urens), also called the fishtail or jaggery palm. The palm is particularly associated with Sri Lanka's wet-zone regions.

How it is made

1. Sap is collected from the flowering stalk of the Kithul palm.
2. The fresh sap is filtered.
3. It is slowly boiled to concentrate it.
4. Further boiling changes the thickened sap from Kithul treacle  into solid jaggery.
5. The hot jaggery is traditionally poured into moulds and allowed to cool and solidify. 

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Sri Lanka - The Green One [Calotes calotes]

This is the Calotes calotes, commonly called the Green Forest Lizard (Calotes calotes).The bright green coloration, strongly keeled scales, pointed spines along the neck, and head shape are characteristic. Sri Lanka also has several similar green Calotes species.

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Sri Lanka - Why do Butterflies flutter?

Butterflies “flutter” because of the way their wings and bodies are built for flight. Unlike birds, butterflies have large lightweight wings covered in tiny scales, thin bodies with weak flight muscles and a flight style that relies on rapid, uneven wingbeats.

This creates the characteristic zigzag, bobbing motion we call fluttering.

Video by - NelPhotography

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Sri lanka Fruits - Guava [ Psidium guajava ]

Guava is a tropical fruit that’s widely loved for its sweet taste, strong aroma, and high nutritional value, a native plant to Central America but now grown in many tropical and subtropical regions worldwide.

Guava from my garden.

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Sri Lanka - More pictures of the Kandy Wax Museum

 More pictures of the Kandy Wax Museum

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Sri Lanka - Museums - [The Kandy Wax Museum]

 It’s Sri Lanka’s first historical wax museum of this kind. A good complement to other historic sites in Kandy (if you’re visiting the city anyway). For history buffs: gives a visual, almost theatrical, representation of the Kandyan Kingdom’s people and lifestyle.

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Sri Lanka - Museums - [The Kandy Wax Museum]

The museum features lifelike wax figures (35 to 36 statues) of historically significant figures tied to the Kandyan Kingdom era, exhibits also recreate the architecture, customs, arts & crafts from the Kandyan era, plus a dining-area set up to illustrate ancient royal meals. One of the goals is educational: to allow current and future generations to study the Kandyan Kingdom in an engaging, immersive way.

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