Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- SRI LANKA KIRI DODOL
- 250 gm Flour, Rice
- 50 gm Cashew nuts
- 225 gm Jaggery
- 1/4 tsp Cinnamon, ground
- 250 ml Coconut milk, thick pinch salt
Directions
Sieve the flour into a bowl. Chop the cashew nuts and grate the jaggery.
Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces.
Category:Sri Lankan Recipes
Category:Sri Lankan Desserts