Aggala - Rasa Kavali Posted by (eccssw@yahoo.com) Sandi Weeraman on January 24, 19100 at 08:45:04

Print

1/4 measure kittul treacle 1/2 measure roasted rice flour salt pepper Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready. In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire. Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky. When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour. Enjoy after a meal or at tea time. © Malini's Kitchen - Printed from www.infolanka.com/recipes