Sri Lanka Pol Dosi (coconut Toffee)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Candies, Fruits | 1 | Servings | |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 225 | g | Coconut |
| 2 | Cardamom | |
| 350 | g | Sugar |
| 125 | water | |
| 225 | g | Semolina |
| 1/2 | t | Rose essence |
| 1/2 | t | Vanilla essence |
| 1/4 | t | Cinnamon, ground |
| ds | Food coloring, green or red |
INSTRUCTIONS
===========================> Directions <======================== Grate the coconut and crush the cardamoms. Place the sugar and water in a pan, stir over a medium heat and bring to the boil. Add the semolina and continue to stir briskly until it is cooked. Add the coconut, cardamom, rose essence, vanilla essence, cinnamon and dash of food colouring and continue to stir until the mixture thickens. Pour into a flat, buttered dish, cut into squares and separate when cool. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3205
Calories From Fat: 549
Total Fat: 65.6g
Cholesterol: 0mg
Sodium: 647.8mg
Potassium: 1285.3mg
Carbohydrates: 633.7g
Fiber: 32.5g
Sugar: 432g
Protein: 36g