Aggala - Rasa Kavali
    Posted by ([email protected]) Sandi Weeraman on January 24, 19100 at 08:45:04    		Print

    1/4 measure kittul treacle
    1/2 measure roasted rice flour
    salt
    pepper

    Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala
    when ready.

    In a saute pan, boil the treacle over medium heat until thickened. Add a
    pinch of salt and pepper. Remove from fire.

    Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
    should be a little bit sticky.

    When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining
    roasted rice flour.

    Enjoy after a meal or at tea time.

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