Sri Lanka Pol Dosi (coconut Toffee) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
POL DOSI (COCONUT TOFFEE
225 gram: Coconut,
2: Cardamom,
350 gram: Sugar,
125 milliliter: -water,
225 gram: Semolina,
1/2 tsp: Rose essence,
1/2 tsp: Vanilla essence,
1/4 tsp: Cinnamon, ground
ds Food coloring, green or red
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp