Ingredients:

• 300 g – Rice flour
• 250 g – Jaggery
• 50 g – Cashew nuts
• 1/2 tsp – Cinnamon powder
• 300 ml – Thick Coconut Milk
• 1/2 tsp – Salt.

Method:

1. Melt the jaggery with 1/2 cup of water in a fairly big pan.
2. Add the coconut milk, rice flour, cashew nuts, cinnamon powder, salt and mix well.
3. Cook on low heat till the mixture thickens. Keep stirring all the time.
4. Remove from heat and pour onto a flat buttered plate.
5. Cut into squares when cold.
6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White