Here are two ways of making Aluva
Aluva I
Ingredients
½ measure well-roasted and sieved rice-flour
½ measure coconut syrup (treacle)
25 cadjunuts or 2 tablespoonfuls moong-ata
A pinch of roasted and powdered sweet cummin
½ teaspoon ghee or butter
Salt to taste
Method
Put the syrup into a pan and stir over the fire until it thickens. Then, add the flour, reserving about one-fourth of it for coating the aluva, and stir well and briskly.
Mix in the cadjunuts cut into pieces or the moong-ata slightly roasted and husked, the cummin, salt and ghee.
Mix all together and turn it quickly on to a floured board. Knead with the hand and flatten out, coating the top with flour. Cut into diamond shaped pieces.
N.B. The flour should not be allowed to boil too long in the syrup as that makes the aluva sticky.
Aluva II
Ingredients
½ measure well-roasted and sieved rice-flour
2 lb. sugar
¾ teacup water
25 cadjunuts
Rose-water
Salt to taste
Method
Put the sugar and water into a pan and stir over the fire until it thickens. Flavour with rose-water and then proceed to make the aluva as directed in the previous recipe.
Source: Daily News Cookery Book