"The finest island of its size in all the world."
Marco Polo
An island country, SRI LANKA has Adam's Peak, Ayurveda, bendy palm trees, elephants, exotic fruits, fragrant spices, golden beaches, national parks, tea plantations, UNESCO World Heritage Sites and so much more.
The gateway to Sri Lanka, Colombo is the largest city with a population of roughly 4 1/2 million. There's a lot to see in Colombo from the Old Dutch Hospital to the Federation of Self Employees Market to the elite neighborhood called Cinnamon Gardens. Colombo has plenty of attractions, entertainment, restaurants, and shopping to keep you busy. From Colombo you can visit the West Coast beach towns of Bentota, Kalutara, and Negombo.
The "West Coast" beach region of Sri Lanka is busy and quite developed so for a harmonic connection with wildlife "Wilpattu National Park" is the place to go. This is where you can take a safari jeep tour. The laid back "South Coast" region of Sri Lanka is more slower paced than the bustling "West Coast." A mixture of charming colonial towns, temples, and shrines you can delight yourself with a visit to Galle, Mirissa, Unawatuna, and Yala National Park on the "South Coast."
As you journey through this compact "Buddhist" island you'll be amazed at all the treasures you'll find along the way; botanical gardens, cultural heritage, exquisite landscapes, national parks, pristine beaches, tea estates, waterfalls, wildlife, and so much more. With a culture that extends more than 25,000 years SRI LANKA known as "the pearl of the Indian Ocean" will captivate you.
Sri Lankan Milk Toffee (A Sweet Dessert)
1 can condensed milk
1/2 cup sugar
1/2 cup water
1 ounce of butter
1 tablespoon of almond extract
1 tablespoon of vanilla extract
1/2 cup chopped cashew nuts
In a medium pot simmer sugar and water on a stove top until dissolved. Add the can of condensed milk along with butter and milk. Stir until thickened. Add the chopped cashew nuts. Keep stirring the mixture until it thickens. Remove from heat. Spread mixture evenly in a buttered dish. Let cool for one hour. Cut into pieces, eat, and enjoy.
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