Ingredients
250 g rice flour
50 g cashewnuts
225 g jaggery
1/4 tsp cinnamon powder
250 ml thick coconut milk pinch salt
Directions
Sieve the flour into a bowl. Chop the cashewnuts 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 cashewnuts, mix
well, then turn onto a flat, buttered dish. Smooth the
surface and when cool cut into diamond shaped pieces.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
#962 224 010 0
Servings: 1 servings
Kiri Dodol Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Grain; Nut; Rice
The History of Recipes
Recipes as a concept can be tracked back into the far past, in fact as far back as the ancient Egyptians, and maybe further still. Interesting though that is, these, ancient recipes were just basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times used many different spices and herbs, including some familiar names like thyme, rue and dill. Moving our culinary historical trip onwards, there are a couple of books published in the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is served today, but instead descriptions of the types of food on the menues of the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the East, including coriander, parsley, and rosemary. These new spices and herbs prompted an eruption in books on cookery, the majority of which are now in academic collections. Over the succeeding few centuries, the wealthy families of the West strove to lay on the most extravagent banquests, and as a result the best cooks and their recipes became highly prized. Even so, it wasn`t until the 19th century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. When we get to the 20th century, cooking books were starting to become popular as a result of increased literacy, people having more leisure time and disposable income. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Kiri Dodol recipe.
