Easy. Its either Palmyrah juggery or Kotta Kelangu.

Panam Kizhangu or Kotta Kelangu are sprouts of the Palmyrah tree.

The Kotta Kelangu most familiar among southern Sri Lankans is the dried version.

The undried sprout is also eaten after simply boiling and is hailed for its nutrition value and fibrous content.

To cultivate the sprouts, the Palmyrah seeds are buried in tall mounds of sand, allowing the sprouts to push through.

Once the young sprouts burst through, they are gathered and washed before being dried in the sun.

The following are several pics of Kotta Kelangu being dried in the sun.