3 kithul juggery halves
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This document provides a recipe for watalappan, a traditional Sri Lankan dessert. It calls for kithul juggery, eggs, thick coconut milk, nutmeg, and cashew nuts. The juggery is cooked with water until dissolved, then coconut milk is added. Eggs are beaten and combined with the coconut-juggery mixture. The batter is then cooked either on the stovetop by setting it in a water bath for 40-50 minutes, or in the oven at 375 degrees F for an hour.
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A French Food history manual throughout the French provinces that includes original recipes and cultures within the provinces of France,, providing the best French cuisine Executives Chefs can provide.
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This document contains recipes for traditional Italian foods. It includes instructions for making croissants from France, doughnuts from the USA, and cappuccino from Italy for breakfast. For lunch, there are recipes for focaccia, risotto, parmigiana, calzone, zeppole, and red wine from Italy. Dinner items include pizza, panzerotto, and cola (USA). The document then provides full recipes for croissants, doughnuts, cappuccino, and focaccia.
Similar to 3 kithul juggery halves (20)
3 kithul juggery halves
- 1. 3 Kithul juggery halves (about 3 cups) 9 eggs 2 cups thick coconut milk 1/4 tsp nutmeg (saadikka) 1/4 cup cashew nuts, halved Break the juggery into pieces.* Put into a saucepan with 1 cup of water and cook under medium heat till the juggery has completely dissolved. Remove from fire and add the coconut milk. Beat the eggs till frothy. Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs. Transfer to a heat-proof bowl or pan. Add the cashew nuts. Now you can cook the watalappan either on the stove or the oven. Stove-top directions: Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins). Oven directions: Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour. *If the juggery is difficult to break, just put it whole to the pan. After a few minutes of cooking you will be able to break into pieces.