Sri Lankan Muscat (Bombay Muscat) Sweet Recipe
Muscat is a traditional Sri Lankan sweet with a soft, chewy, jelly-like texture made from sugar, cornflour, butter, and cashew nuts. This colorful and aromatic dessert is popular at weddings, festivals, and special occasions, offering a rich flavor with a hint of cardamom.
Ingredients
No ingredients listed.
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Mix cornflour with 2 cups of water in a bowl until smooth and lump-free.
In a pan, add sugar and 1 cup of water. Heat until sugar completely dissolves.
Add the cornflour mixture slowly into the sugar syrup while stirring continuously.
Cook on low to medium heat, stirring constantly to prevent lumps.
Add butter or ghee and continue stirring until the mixture becomes thick and glossy.
Add cardamom powder, cashew nuts, vanilla, and food coloring if using. Mix well.
Cook until the mixture leaves the sides of the pan and becomes thick and sticky.
Pour into a greased tray and spread evenly.
Let it cool completely, then cut into small diamond or square pieces.
Serve and enjoy your homemade Sri Lankan Muscat sweet.