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.