| 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 water |
| 225 |
g |
Semolina |
| 1/2 |
ts |
Rose essence |
| 1/2 |
ts |
Vanilla essence |
| 1/4 |
ts |
Cinnamon, ground |
|
ds |
Food coloring, green or red |
INSTRUCTIONS
POL DOSI (COCONUT TOFFEE
===========================> 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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