Rice cooked in coconut milk until thick and rich, cut into diamond shapes, served with lunu miris (chili-onion relish) or jaggery. This is a celebratory dish marking new beginnings -- eaten at New Year, on special occasions, and on good-luck mornings rather than as a casual everyday sweet.
Local Colombo home-style eateries are the best source, especially around festival time when the dish is made more widely and with more ceremony than on an ordinary day.
Boodi, Muscat, Kokis, banana fritters, and tres leches cake round out Colombo's wider sweet-shop offerings, reflecting the city's mix of traditional Sri Lankan and colonial-influenced dessert traditions.
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