I wanted to make some Sri Lankan sweets this month. As I was browsing through some Sri Lankan food sites, I came across one that I wanted to try out. Coconut rocks are quite popular in Sri Lanka and are sold in most shops as well as occasionally made in homes. I decided to slightly adapt this recipe of Dhanish @My Sri Lankan Recipe, which merges semolina with the traditional sweet. I am bringing these scrumptious sweets to Angie’s Fiesta Friday.
Today’s music features some Grammy award-winning musicians from Mali. I have a couple of friends who are huge fans of music from Mali, which is how I was introduced to some of the music I am sharing here.
The first music clip features Toumani Diabate and Ali Farka Toure.
The second clip is a music video by the group Tinariwen. They performed at the recent London jazz festival.
The last clip for today is a music video from Amadou and Mariam.
Enjoy the music while trying out a piece of the semolina and coconut sweet!
Semolina and Coconut Sweet
- Semolina – 150g
- Coconut – 50g, grated
- Coconut water – 4 tbsp
- Sugar – 4 tbsp
- Cardamom – 1 tsp
- Kesari powder – pinch
- Almonds – 1 tsp, chopped
- Vanilla essence – 1 tsp
- Cream or condensed milk (vegans can substitute with non-dairy cream) – 4 tbsp
- Heat the coconut water and sugar together over low heat until it thickens.
- Then add the semolina, while continuously stirring.
- Once all the semolina has been added and the mixture starts to thicken, add the fresh, grated coconut.
- Mix well and add the cardamom, kesari, chopped almonds and vanilla essence to the mix.
- Finally stir in the cream or condensed milk before removing the pan from the heat.
- Transfer mixture to well-greased tray and let the sweet cool before slicing and serving.
Recipe adapted from My Sri Lankan Recipe
Last week, my mother decided to bake her special vegan christmas cake. While I was initially planning to share this recipe on the 25th, I am sharing it ahead at my mother’s request. It is a delightful cake and I am sure you will enjoy it, if you do try it.
Vegan Christmas Cake
Time taken: 3 hours
Makes 20 slices
- Dates – 1 cup, chopped
- Raisins – ½ cup
- Cashewnuts – ¼ cup
- Almonds – ¼ cup, chopped
- Caramelized peanuts – ½ cup
- Cherry – ¼ cup, chopped
- Chow chow (choko) – ½ cup, chopped
- Ginger preserve – 1 tbsp
- Puhul dosi (pumpkin preserve) – ¼ cup, chopped
- Lemon rind – 1 tsp
- Orange peel preserve – 1 tbsp
- Mixed peel – ½ cup
- Coconut treacle – 4 tbsp
- Caramel syrup – ¼ cup
- Almond oil – 3 tbsp
- Vegetable oil – ¼ cup
- Mixed spice (Cardamom, Cinnamon, Cloves) – 2 tsp
- Thick tea – 1 tbsp
- Semolina – ½ cup
- Flour – ½ cup
- Baking powder – 1 tsp
- Baking soda – 2/3 tsp
- Rose essence – ¼ tsp
- Chop all the ingredients mentioned above (dates, raisins, cashewnuts, peanuts, almonds, chow chow, lemon rind, orange peel preserve, mixed peel, ginger preserve, cherries and puhul dosi/ pumpkin preserve) and mix together in a bowl.
- To the bowl, add the liquids stirring them in as you do so. Add the honey, caramel syrup and thick tea and let it soak for about ½ hour.
- Mix well before adding the vegetable oil and almond oil. Add the rose essence and cinnamon, cardamom and clove mixed spice to the bowl.
- Gradually stir in the semolina.
- Sift the flour with the baking powder and soda and add the flour mix to the bowl.
- Whisk the contents of the bowl together so that there are no flour lumps anywhere.
- Transfer the cake batter to the baking tray and bake at 120⁰C/248⁰F for 1 to 1 ½ hour till the cake is browned at the top and the cake is baked through.
- After the cake cools, cut the cake into pieces and wrap the pieces into Christmas wrappings.
Recipe source: Raji Thillainathan.