Mostly, though, we celebrate the occasion by gathering family around the kitchen table to enjoy many of the traditional sweets and savouries which are now sold ready-made at Sri Lankan spice shops. This year, we bought kavun, but not Kokis, which is a speciality my sister, Amali, has perfected. This is her recipe.
*Note: Do not add water.
Then lower the battered mould back into the hot oil.
The Kokis should loosen away from the mould part-way through, if the batter is right consistency. Fry until crisp, then drain on oil-absorbent paper.