2 ways of making Traditional Aggala, a sweet recipe
Aggala are a traditional sweet made from toasted rice flour, coconut, and peppercorn. that is perfect for afternoon teatime. Visitors climbing up Sri Pada (Adam's Peak) would eat Aggala because the peppercorn in it would make them feel warm from the cold air. In this recipe, we are showing you 2 ways of making Aggala, with Kotta Pol and with regular Coconut.
Aggala made using Kotta Pol can be kept for some time and is tastier than when made using regular Coconut.
Total Time: 15 minutes
Ingredients
Traditional way using Kotta Pol
- 500g of Nadu Rice
- Some Peppercorns
- 250g of Sugar
- 1 Kotta Pol
- Salt
Using regular Coconut
- 500g of Nadu Rice
- Some Peppercorns
- 100g of grated Coconut
- 100g of toasted Sesame Seeds
- 250g of Sugar
- Salt
Instructions
Traditional way using Kotta Pol
- Wash 500g of Nadu Rice thoroughly and then let it dry.
- Toast the Nadu Rice in a saucepan.
- While toasting, add some Peppercorns.
- Keep toasting until the Nadu Rice turns a golden color.
- Add the mixture into a blender and blend coarsely.
- Heat 2 tbsp of the 250g of Sugar in a saucepan.
- When the Sugar starts to turn dark brown, add half a cup of Water and stir.
- Add 250g of Sugar and stir frequently over medium heat.
- After you get a slightly thickened syrup consistency, turn off the stove and let the syrup cool down.
- Cut the Kotta Pol into small pieces.
- Blend the pieces of Kotta Pol into a coarse powder.
- Add the blended Kotta Pol into a bowl.
- Add 400g of the blended Nadu Rice into the bowl.
- Add Salt to taste.
- Mix these dry ingredients together thoroughly.
- Add a tablespoon of the syrup into the bowl, a little at a time, and mix.
- Keep mixing and adding tablespoons of the syrup until you can shape the mixture using your hands.
- Shape the mixture into Aggala.
- Dip and coat each of the Aggala in the remaining 100g of blended Nadu Rice.
Using regular Coconut
- Wash 500g of Nadu Rice thoroughly and then let it dry.
- Toast the Nadu Rice in a saucepan.
- While toasting, add some Peppercorns.
- Keep toasting until the Nadu Rice turns a golden color.
- Add the mixture into a blender and blend coarsely.
- Heat 2 tbsp of the 250g of Sugar in a saucepan.
- When the Sugar starts to turn dark brown, add half a cup of Water and stir.
- Add 250g of Sugar and stir frequently over medium heat.
- After you get a slightly thickened syrup consistency, turn off the stove and let the syrup cool down.
- Add 100g of grated Coconut into a bowl.
- Add 400g of the blended Nadu Rice into the bowl.
- Add Salt to taste.
- Add 100g of toasted Sesame Seeds.
- Mix these dry ingredients together thoroughly.
- Add a tablespoon of the syrup into the bowl, a little at a time, and mix.
- Keep mixing and adding tablespoons of the syrup until you can shape the mixture using your hands.
- Shape the mixture into Aggala.
- Dip and coat each of the Aggala in the remaining 100g of blended Nadu Rice.
Photos
