Source: Sephardic Cooking by Copeland Marks from Cochin India Wash the beans and boil with the water until it evaporates and the beans are just about mush. (The recipie says 20min - but mine took longer- but I am learning a new stove) Mix in everything else (except coconut garnish), bring to a boil and then simmer 15 minutes. Serev hot, topped with the sauteed coconut. I would like to thank everyone for the product help. I will have my mom look for them. Since I couldnt find any hexsured coconut milk here I used Coffee Rich and mixed in coconut extract until it tasted right. Last night is the first time I made this. It tasted great, it is very sweet and fairly sticky - a little like a custard. One last note, if you dont use Cardamon and need to buy some be warned, it is very expensive $9-$11 (US) for a bottle. Posted to JEWISH-FOOD digest by Lori
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 217 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 39.7mg||1 %|
|Potassium 364.1mg||10 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 84.3g|
|Protein 2.4g||3 %|
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Calories per serving: 537
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