Dodol

INGREDIENTS
115 gm powdered jaggery, 75 gm rice flour, 30 gm cashew nutsm chopped, 1 cup coconut milk, 2 pinches salt

METHOD
• Mix the rice flour and the coconut milk.
• Transfer the mixture into a pan. Add salt, and bring it to a boil.
• Add half the jaggery. Keep stirring while it boils.
• As soon as it starts to thicken, add the remaining jaggery, and continue to stir.
• Add the thick coconut milk and let it continue to boil.
• Continue to stir and add the cashew nuts.
• When it starts to leave the sides of the pan and oil rises to the top, remove and pour into a flat dish.
• Spread evenly and let it cool. Cut into desired shapes, and serve.