225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
1/2 ts Fennel
1 Cardamom
50 g Winter melon preserve
25 g Ginger preserve
25 g Candied peel
50 g Cashewnuts
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Cinnamon powder
1 Egg
Grate the jaggery and coconut, dry roast the semolina and stone and
chop the dates. Roast and crush the fennel and crush the cardamom.
chop the winter melon preserve, the ginger preserve, the candied peel
and the cashewnuts. Dissolve the jaggery in 375 ml water in a pan,
add the coconut and cook for 2-3 minutes. cool the mixture and then
stir in the semolina, dates, fennel, cardamom, winter melon preserve,
ginger preserve, candied peel, cashewnuts, salt, baking powder and
cinnamon. Separate the egg and beat the white and yolk separately.
Fold into the cake mixture and pour into a buttered baking tray. Bake
in a moderate oven (160?C: Gas Mark 3 ) for 1 1/2 hours. From “A
taste of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0
Yields
1 Servings
