I took a small sample to my daughters Sri Lankan teacher to see if I could get any hints on what I had to do to get it right. The thing is with this recipe is that you have to cook and stir and stir until the mixture crystallises. Also she told me that it can be very hard to get the right consistency and it takes a lot of practice and time!
Here is the recipe from the book Ceylon Cookery – which requires some tweaking so references can be found here
|Bubble bubble toil and trouble – this is only red due to the food colouring|
|Cashews toasting away|
|How the potato aluwa should not look…|
1 lb potato
1 1/2 lb sugar
1 cup coconut milk
handful of toasted chopped cashews
1. Boil potato and use a mixer to make the potato smooth – I mixed with a bit of coconut milk.
2. Mix coconut milk with the sugar and bring to the boil until the sugar has slightly thickened. Add food colouring – this is all because I think this sweet was green when I was younger!?!
3. Add the mashed potato. Cook on medium until the mixture comes off the sides of the pan. This part you have to stir and stir until the mixture crystallise on the sides of the pan. It is best that you focus on trying to get the right consistency and stirring so you don’t burn the bottom of the pan – the pan should have a thick base to prevent burning.
4. Add the toasted, chopped cashews along with cardamom powder and rosewater.
5. Spread on a greased board or plate and cut into squares.
|Too overcooked with the recipe from the Ceylon Cookery Book|
Well to sum this experience up is that I have to practice on other Sri Lankan sweets so I can get the hang of the way this should turn out, plus a candy thermometer would be a great help!