Rulan Toffee Recipe | Sri Lankan Toffee using Semolina Flour
Rulan Toffee is a popular sweet for Christmas time made from Semolina Flour. It requires only a few ingredients and can be made in just 15 minutes. This recipe yields 25 pieces of Rulan Toffee. If you follow this recipe, you can keep it in an airtight container for up to a month.
Total Time: 15 minutes
Ingredients
- 200g of Semolina Flour
- Cashews
- 50g of grated Coconut (or desiccated Coconut)
- 250g of Sugar
- Salt
- Crushed Cardamom
- Crushed Cloves
- 1 tbsp of Butter
Instructions
- Toast 200g of Semolina Flour until it is aromatic.
- Toast some Cashews.
- Toast 50g of grated Coconut until it is dry.
- Add all these toasted ingredients into a bowl.
- Mix thoroughly.
- Now heat 1 cup of Water in a saucepan over medium heat.
- Add 2 tbsp from the 250g of Sugar.
- When the Sugar starts turning a dark color, add the remaining Sugar.
- Stir frequently until all the Sugar has melted.
- Add Salt to taste.
- Add some crushed Cardamom.
- Add some crushed Cloves.
- Cook this caramelized Sugar mixture until it is bubbling and then take it off the stove.
- Add add the Flour mixture we made earlier into the saucepan with the caramelized Sugar.
- Mix thoroughly.
- Add 1 tbsp of Butter.
- Mix thoroughly.
- Place this mixture back on the stove.
- Turn the stove to the lowest heat setting.
- Stir frequently until the mixture becomes easily separated from the saucepan.
- Cover a baking tray with parchment paper.
- Pour this mixture into the baking tray.
- Spread the Rulan Toffee mixture evenly using a spatula.
- Unmold from the baking tray by lifting the parchment paper from the baking tray.
- Cut the Rulan Toffee into squares.
Photos
