Jaggery Pudding
    Posted by ([email protected]) Deepa Gunasekara on October 29, 1999 at 09:34:07    		Print

    1/2 lb Finely grated Jaggery
    3 tsp of Jelatin
    1 cup of Water
    2 Egg white
    50g of Cashew nuts
    1 tsp of Vanila

    Method:
    1. Grated juggary dissolve in 1 cup of water and boil.
    2. strain and add jelatin dissolved in 2 table spoon of hot water.
    3. Beet the 2 egg white till it bubbling then add jaggery and vanila
    4. Keep in deepfreezer
    5. Once set sprinkle cashew over it

    Ready to serve. I welcome your suggestion


    � Malini's Kitchen - Printed from www.infolanka.com/recipes