Thursday, February 28, 2013



10 cups of rice flour (from soaked 4-5 cups of white raw rice)
2 cups of Sugar
3 cups of water
3-4 cardamoms
Hand full of cashew nuts


Roast the rice flour under medium heat. It is better to grind the rice yourself. If you use the processed rice flour aluwa will get sticky and have a different taste.
Keep little amount of roasted flour for dusting and coating.
Boil the sugar and water in non-stick pan until form a thick line and take out from the heat.
While continuously stirring add ground cardamom seeds and chopped cashew nuts. This time will allow the syrup to little cool and help to keep aluwa in good white colour.
Then add the roasted flour and mix in well.
Quickly spread on a tray lined with waxed paper and try to keep it at 1 cm thickness.
Cut in to pieces promptly. After few minutes separate from the tray and coat with remaining flour.

This measurement enough for 25-30 aluwa pieces.


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