Traditional Sweets

KOKIS

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into

ALA DOSI

• 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.

ALUWA

• 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.

MUNG KEUM

• 1 lb Rice flour
• 2 lb Mung flour
• 3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
• 1 tbs. Ghee or Butter
• 1 tsp. Salt
• Vegetable oil for deep frying

Ingredients for the BATTER

• 1/2 lb Rice flour
• 1 cup Coconut milk
• 1 egg
• pinch of Tumeric
• 1/2 tsp. Salt

METHOD: Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.

SAU DODOL

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD : In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.