 Sri Lankans considered these as delicacies and referred to them as Bondi Haluwa and Diya Hakuru (rhyming derivative, of the original Dhivehi term, which means 'liquid jaggery' in the Sinhalese language) respectively.These terms were popular in Sri Lankan households until the latter part of the 20th century, when they gradually disappeared.Rihaakuru is obtained through following a simple but time-consuming procedure.