| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 250 |
g |
Flour, Rice |
| 50 |
g |
Cashew nuts |
| 225 |
g |
Jaggery |
| 1/4 |
ts |
Cinnamon, ground |
| 250 |
ml |
Coconut milk, thick pinch salt |
INSTRUCTIONS
SRI LANKA KIRI DODOL
===========================> Directions <========================
Sieve the flour into a bowl. Chop the cashew nuts 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
cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the
surface and when cool cut into diamond shaped pieces.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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