SRI LANKAN MALAY COOKING Desserts

  FIRNI
                     (Custard Pudding)

Ingredients

1 pkt. (4 ozs.) Custard powder
1 tin Condensed Milk
200 gr. Sugar
50 gr. Cadjunuts chopped
2 cups water
I tsp. Vanilla

METHOD

Pour the milk into a pan.Add the water and sugar and stir. Take a cup of this mixture and stir in the custard powder until it forms into a paste. Add this into the milk mixture and stir over a slow fire until the custard thickens. Add the vanilla and pour into a flat dish. Sprinkle some cadjunuts on top.
Leave to set.
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SAGO KANJI

Ingredients

100 gr.Sago
100 gr. Jaggery
2 in. piece Cinnamon
4 Cardamon,
1 cup thick Coconut Milk
A pich of Salt

METHOD

Wash the sago. Boil it in water until the sago is clear. Add the scraped jaggery, cardamon, cinnamon and salt.Keep stirring and add the coconut milk and simmer until done.

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WATTALAPPAN (SIRIKAYA)

Ingredients

500 gr.Kitul Jaggery
10 Eggs
3 cups thick coconut milk (extracted from 1 ½ coconuts)
½ tsp.grated nutmeg
¼ tsp. pounded cardamom

METHOD

Grate the jaggery fine. Beat the eggs together. Add the jaggery, coconut milk and spices. Pour into a bowl and steam in a steamer for 30 mins. or until set. Serve hot or cold.

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PILOS  (BANANA FRITTERS)

METHOD

6 sour bananas
1 cup wheat flour
2 or 3 cups thick coconut milk
A pinch of salt
Oil for frying

METHOD

Mash the bananas and mix with the flour and salt. Make a thick batter with the milk. Heat oil in a deep frying pan and fry dstsps. of the banana mix.
Delicious eaten as a tea-time treat, dipped in honey.
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