Pol dosi (coconut toffee)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Coconut |
| 2 | Cardamoms | |
| 350 | grams | Sugar |
| 125 | millilitres | Water |
| 225 | grams | Semolina |
| ½ | teaspoon | Rose essence |
| ½ | teaspoon | Vanilla essence |
| ¼ | teaspoon | Cinnamon powder dash green or red colouring |
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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0