0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs Main dish 1 Servings

INGREDIENTS

225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
1/2 t Fennel
1 Cardamom
50 g Winter melon preserve
25 g Ginger preserve
25 g Candied peel
50 g Cashewnuts
1/4 t Salt
1/2 t Baking powder
1/4 t Cinnamon powder
1 Egg

INSTRUCTIONS

Grate the jaggery and coconut, dry roast the semolina and stone and
chop the dates. Roast and crush the fennel and crush the cardamom.
chop the winter melon preserve, the ginger preserve, the candied peel
and the cashewnuts. Dissolve  the jaggery in 375 ml water in a pan,
add the coconut and cook for 2-3 minutes. cool the mixture and then
stir in the semolina, dates, fennel, cardamom, winter melon preserve,
ginger preserve, candied peel, cashewnuts, salt, baking powder and
cinnamon. Separate the egg and beat the white and yolk separately.
Fold into the cake mixture and pour into a buttered baking tray. Bake
in a moderate oven (160øC: Gas Mark 3 ) for 1 1/2 hours. From "A
taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010    BIANCO
MANGIARE  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1661
Calories From Fat: 582
Total Fat: 69.2g
Cholesterol: 186mg
Sodium: 1541.5mg
Potassium: 1692.5mg
Carbohydrates: 254.1g
Fiber: 33.7g
Sugar: 146.2g
Protein: 22.8g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?