Aluwa

INGREDIENTS:

1 1/2 lbs. Rice flour
4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
25 raw Cashews chopped


METHOD:

Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer

Ala Dosi

INGREDIENTS.

1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD:

Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

KOKIS

Ingredients:

1 Egg
250 g Rice flour
1/2 ts Turmeric
1/4 ts Salt
1 Litre oil


Method:

Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and sufficient coconut milk to make a thick batter. Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter, taking care not to submerge it completely.

Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its
shape as it deep fries.

If the batter sticks it may need to be eased from the mould with a wooden toothpick. Repeat the process until all the batter is used.

DELICIOUS MILK RICE (IMBUL KIRI BATH)

INGREDIENTS

COCONUT TREACLE MIX

• 800 g finely scraped Coconut
• 2 Cups Treacle (Coconut or Kithul treacle)
• 4 Cloves
• Pinch of Salt

MILK RICE

• 2 Cups short grain white Rice
• 2 Cups thick Coconut milk
• 2 tsp Salt
• 3 Cups Water

METHOD:


(1) Prepare the Coconut Treacle Mix

• Pour the treacle into a pot and bring to a boil while stirring.
• Add the Coconut and mix well.
• Take off the heat.
• Add the pinch of salt and the cloves, mix well.

(2) Prepare the Milk Rice

• Put Rice and water into a pan and bring to a boil.
• Cover and cook for 15 minutes.
• Add coconut milk and Salt.
• Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

(3) Combine

• Divide the slightly cooled milk rice into two portions.
• On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
• Then evenly spread the coconut treacle mix on top.
• Cover it completely (including from the sides) with the second portion of the milk rice.
• It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
• Cut into blocks.
• Serve with bananas for breakfast or at tea time.