| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| 250 | g | Rice flour |
| 50 | g | Cashewnuts |
| 225 | g | Jaggery |
| 1/4 | ts | Cinnamon powder |
| 250 | ml | Thick coconut milk pinch salt |
INSTRUCTIONS
Sieve the flour into a bowl. Chop the cashewnuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashewnuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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