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A Letria

1 coconut
8 egg yolks
150 gm sugar
5 cardamoms
50 gm jaggery
cup milk

Grate coconut and mix well with ground jaggery. Dissolve 150 gm sugar in water and make a syrup of two thread consistency. Beat egg yolks with milk, making sure the mixture is not too dilute. While syrup is on boil, gradually pour the egg yolk mixture into the boiling syrup, through a sieve or perforated spoon, so as to form small thread-like noodles, which should be allowed to cook for 2-3 minutes and then removed from the boiling syrup. Spread the coconut mixture evenly over a platter, and pile the threads of egg yolk over this coconut mixture. Garnish with pieces of finely diced dry cherry and sprinkle with powdered cardamom. Optional: Finely hopped nuts and dry fruits can be mixed in with the grated coconut, for a special touch.




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