Tuesday, September 21, 2010


2 1/2 cups grated manioca (Dhandialuvi)
4 cups finely grated young coconut (Gabulhi)
2 cups sugar
1 drop rose essence or jasmine water
1 tbsp plain white flour

Preheat  oven.
Mix manioca, Gabulhi, sugar, flour and rose essence.
Mix thoroughly until the sugar dissolves.
Pour over a greased baking tray.
Spread evenly.
Flatten the top and bake at 160 degree for 35 minutes.
Allow to cool and cut into pieces.
Serve cold.

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