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2 ½ cups coconut milk
225g jaggery
3 tsp unflavored gelatine
1 tsp vanilla

Sri Lankan Jaggery Mould


Crush the jaggery and add the jaggery and coconut milk into a saucepan and bring to a boil. Keep stirring until all the jaggery dissolves.
Remove from fire and strain it into a pyrex dish. Meanwhile dissolve 3 tsp gelatin in ½ cup boiling water in a seperate cup.
Now add 1 tsp vanilla and unflavored gelatin into the pyrex dish with the jaggery mixture. Mix well and set in refrigerator and enjoy.

NOTE: This is an easy recipe to prepare and tastes like Watalappan.

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