Ingredients
225 g coconut
2 cardamoms
350 g sugar
125 ml water
225 g semolina
1/2 tsp rose essence
1/2 tsp vanilla essence
1/4 tsp cinnamon powder dash green or red c, olouring
Directions
Grate the coconut and crush the cardamoms. Place the sugar and water
in a pan, stir over a medium heat and bring to the boil. Add the
semolina and continue to stir briskly until it is cooked. Add the
coconut, cardamom, rose essence, vanilla essence, cinnamon and
dash of food colouring and continue to stir until the mixture
thickens. Pour into a flat, buttered dish, cut into squares and
separate when cool. From "A taste of Sri Lanka" by Indra Jayasekera,
ISBN #962 224 010 0
Servings: 1 servings
Pol Dosi (Coconut Toffee) Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, in truth as far as the early Egyptians, and possibly even further. In practice though, these, early recipes were just simple pictorial recipes for food preparation.
During Roman times 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef describes how the Roman chefs made use of many spices, including some that we all recognise such as bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new tastes prompted a torrent in cookery books, many of which are now in academic collections. By the time we get to the twentieth century, cooking publications are increasing in popularity due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Pol Dosi (Coconut Toffee) recipe.
