Pol dosi (coconut toffee)

Yield: 1 Servings

Ingredients:

225 g Coconut
2 Cardamoms
350 g Sugar
125 ml Water
225 g Semolina
1/2 ts Rose essence
1/2 ts Vanilla essence
1/4 ts Cinnamon powder

Instructions:

-dash green or red -colouring 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. From "A taste of Sri Lanka" by Indra Jayasekera ISBN #962 224 010 0