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KALU DODOL

 Ingredients 2 Cans of coconut milk 1/2 Bottle of trickle 1 Cup of Rice flour 3/4 Cup of cashews 1/4 Cup of brown sugar 1/4 Tsp of cardamom & cloves powdered together Step 1 Take a large pan and put the coconut milk, trickle, flour & sugar in to the pan & mix them all together. Mix well to avoid lumps. Step 2 Keep on stirring continuously for about 2 to 3 hours till the mixture leaves the sides of the pan. In Sri Lanka we call this procedure as පත ගානවා(Patha Gaanawaa) Stirring පත ගෑම(Patha Gaema) is the hidden secret of Kalu dodol. you might be needed an extra person to do this. Otherwise this will make you exhausted. Most important things are, Make sure to put on your kitchen gloves on to prevent from bubbles. And try to use a long spoon to stir. In short, Prepare to be careful when mixture comes to boil. When oil comes out, make sure to remove it out Step 3 Add cashews & cardamom & cloves powder, when it is appear to start thickening. Then mix. Step 4 When mixture starts to leave the sides of the pan, transfer it to a flat tray and spread. Then flatten it to the thickness you prefer. Step 5 Let it be cool and then You can garnish it with more Cashews if you want. Cut in to square pieces when you serve. It is a best traditional sweet in Sri Lanka. And it is a very difficult and time-consuming dish to prepare. Hope you’ll Enjoy!  

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