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
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|Serving Size: 1 Serving (869g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 591 (18%)|
|Amt Per Serving||% DV|
|Total Fat 65.6g||87 %|
|Saturated Fat 59.8g||299 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 646.4mg||22 %|
|Potassium 1289mg||34 %|
|Total Carbohydrate 634g||186 %|
|Dietary Fiber 32.5g||130 %|
|Sugars, other 601.5g|
|Protein 36g||51 %|
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Calories per serving: 3211
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