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Old 11-04-2004, 08:49 AM   #11
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kansas thank you bunches!

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Old 11-04-2004, 10:31 AM   #12
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Originally Posted by quidscribis
Thanks for the welcome.

I can get the recipe - I SHOULD get the recipe. I just haven't gotten the recipe yet. Sigh. I keep forgetting to.

There are enough people here who make it, so you'd think it wouldn't be a problem. If only I didn't have a gold fish memory. :(

Um, the version I've had was squares, about an inch a side and perhaps a third of an inch thick. Creamy texture - oh yeah!
Well, it's good to work with people whose mothers live on the other side of the planet... That colleague I mentioned phoned her mother last night and handed me this recipe for "Ala Dosi". Could this be your potato toffee???


1 1/2 cups Sugar
1 1/2 cups Milk
1 can sweetened condensed Milk
1/4 cup butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

Put sugar, milk, condensed milk and butter into a large heavy saucepan.

Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (116 degrees Celsius/apx. 234 degrees Fahrenheit).

Remove from heat, add smoothly mashed potato and beat with a rotary beater (hand mixer) until all lumps are beaten out.

Return to heat and cook to soft-ball stage once more.

Remove from heat, stir in nuts, rose water and cardamom & mix well.

Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface.

Allow to cool and set, then cut into diamond shapes.

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Old 11-04-2004, 04:20 PM   #13
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I have one for Sri Lankan coconut toffee.

Coconut Toffee (Pol Dosi)
2 1/2 c Coconut, fresh grated
2 Cardamom pods
3 1/4 c Sugar
1/2 c Water
1 c Semolina
1/2 ts Rose essence
1/2 ts Vanilla
1/4 ts Cinnamon, ground
dash of Food coloring, green or red

1.Grate the coconut and crush the cardamoms.
2.Place the sugar and water in a pan, stir over a medium heat and bring to a boil. Add the semolina and continue to stir briskly until it is cooked. 3.Add the coconut, cardamom, rose essence, vanilla, cinnamon and a dash of food coloring; continue to stir until the mixture thickens.
4.Pour into a flat, buttered dish, cut into squares, and separate into pieces when cool.

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