SRI LANKAN MALAY COOKING Sweets & Snacks

CHOCOLATE FUDGE

Ingredients

1 tin Condensed Milk
450 gr. Sugar
3 tblsps. Cocoa
½ pkt. Butter
1 tsp. Vanilla

Method

Empty the Condensed Milk into a pan (preferably non-stick). Add the sugar, butter and cocoa. Stir until the mixture comes to a boil. Then reduce the heat and continue to stir over a low flame for about 20 mins.Add vanilla and  test a little of the mixture with a teaspoon in some water. If it forms a soft ball, knock off the fire and beat with the wooden spoon. Pour the mixture onto a buttered tray. Cut in squares once it has set.
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Date Toffee
 
Ingredients
1 lb Dates
1 lb Sugar
50 Cadjunuts
¼ lb Rulang
2 cups thick milk from 1 coconut
1 desert spoon almond essence
 
Method
Stone and cut the dates into three pieces. Put sugar and milk into a preserving pan and stir over the fire until the sugar is dissolved. Then add the dates, stirring constantly until the mixture thickens. Then add the cadjunuts and rulang. When the mixture is almost dry, remove from fire and add the flavouring. Stir well into a buttered dish. When quite cold cut into shapes and wrap in oil paper.
 
(Submitted by Parhoom Samahon - his Mum's recipe which is a family favourite)
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JAGGERY TOFFEE

Ingredients

11 ozs. Jaggery
2 ozs. Sugar
1 ½ cups coconut milk
1 oz.butter or margarine
30 cadjunuts
1 tsp. Rose or Vanilla essence

Method

Scrape or cut up jaggery into small pieces. Warm coconut milk, sugar, butter and jaggery over a low flame. When it thickens, add sliced cadjunuts and essence. Pour into a buttered tray and cut into pieces when set.
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KISSES

Ingredients

2 fresh eggs
½ lb. white sugar
¼ tsp. cream of tartar
1 tsp. Vanilla or Almond essence

Method

Beat the whites thoroughly in a dry bowl. Add the cream of tartar, sugar, flavouring and colouring and beat a little longer to a stiff consistency.
Onto buttered and floured trays, drop teaspoonfuls of the mixture using a spoon and fork, 1 inch apart. Bake in a very low setting for about an hour.
 
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COCONUT ROCK

Ingredients

250 gr. scraped coconut
500 gr. sugar
½ cup water or coconut water
1 tsp. butter
1 tsp. vanilla

Method

Cook sugar with water or coconut water till it boils well until frothy. Add scraped coconut and stir well till juices are absorbed a little. It should be moist. Add butter, colouring and vanilla. While it is still moist, pour into a buttered tray. Cut in pieces once it is set.

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REMPEYEK (Peanut Crackers)

Ingredients

1 measure Rice Flour
½ measure Peanuts (cleaned & halved)
1 coconut
6 pips garlic
1 piece ingurupiali
1 tblsp. Coriander seeds
 Salt
Oil for frying

Method

Grind the three spices and mix with the coconut milk into the rice flour. Add salt to taste. In a separate bowl add some of the batter and some peanuts. Heat some Cook’s Joy oil in an omelette pan.When oil is heated, drop dstsps, full of batter so they spread out into crackers. Fry until golden brown.

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CHEENA KUWE

Ingredients

250 gr.Rice Flour (sieved)
400 gr. Kitul Jaggery
2 ozs, Sugar
½ cup Coconut Milk or water

Method

Scrape the jaggery. Into the flour. add the jaggery, milk or water and sugar and mix into a thick batter. Leave the batter for about an hour. Pour into small moulds and steam in a steamer. Serve with scraped coconut.

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