Recipe - Kiri Dodol

250 g Rice flour
50 g Cashewnuts
225 g Jaggery
One fourth teaspoon Cinnamon powder
250 ml Thick coconut milk
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini