Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Rice flour
50 g Cashewnuts
225 g Jaggery
1/4 ts Cinnamon powder
250 ml Thick coconut milk
-pinch salt

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

Browse by categories