Kiri dodol
Yield: 1 Servings
Ingredients:
- 250 g Rice flour
- 50 g Cashewnuts
- 225 g Jaggery
- 1/4 ts Cinnamon powder
- 250 ml Thick coconut milk
Instructions:
-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
