Pani-Pol (Jaggery and Coconut Filling)
Ingredients
½ Ib. jaggery
½ Ib. scraped coconut
½ teaspoon rice-flour
1 inch piece cinnamon
Salt
Method
Scrape the jaggery and put it into a saucepan with 3 tablespoons of water. Stir over the fire until the syrup thickens, then add the coconut, cinnamon and a pinch of salt.
When the mixture thickens sprinkle in the flour and stir for a couple of minutes longer.
N.B. If, you like a pinch of roasted and finely powdered sweet cummin could be added to it.
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Aggala
Ingredients
½ measure muttu samba rice
¼ measure coconut syrup
Powdered pepper
Salt
Method
Roast and pound the rice and sieve it. Put the syrup into a pan, add a pinch of salt, and stir over the fire until it thickens. Then take the pan off the fire. Reserve one-fourth of the powdered rice for coating the aggalas when they are ready. Mix a good pinch of pepper with the rest of the powdered rice and add it to the syrup as soon as it is taken off the fire.
Mix well until it forms into stiff paste, and before it cools form into balls about the size of a small lime. Coat them well with the powdered rice which had been reserved.
Source: Daily News Cookery Book