ANGLO-INDIAN DOLDOL (THOLE THOLE)

A SPECIAL ANGLO-INDIAN CHRISTMAS SWEET MADE WITH RICE FLOUR AND COCONUT MILK

INGREDIENTS
1 kg Sugar
500 grams Almonds chopped
300 grams find Semolina / Rava (Roasted lightly with a little ghee)
500 grams ghee or clarified butter
5 cups thick coconut milk extracted from 3 coconuts or 5 packs of ready coconut milk
1 kg Puttu Rice or Red Rice Flour

METHOD

In a fairly big vessel, boil the sugar and coconut milk together till it forms a syrup. Mix the Rice flour and Semolina together and add to the syrup a little at a time, stirring constantly. Add the ghee and almonds. Stirring continuously, keep cooking on low heat till the mixture is thick and leaves the sides of the pan. Remove from heat and pour onto a greased plate. Cut into squares when cold. The Doldol will be black in colour.