| 1. |
Roast and pound the rice in a mortar and pestle or grinder. |
| 2. |
Sieve the rice allowing plenty of air to flow into the rice flour.
|
| 3. |
Boil the treacle with salt until thick. Remove from fire. |
| 4. |
Reserve a ¼ of the pounded and sieved flour for coating the aggala. |
| 5. |
Mix pepper with the rest of the flour. Add the flour into the treacle and mix until a stiff paste is created |
| 6. |
Before the mixture cools, roll into ball of about 1”. |
| 7. |
Coat well with the reserved flour. |
| |
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Sinhala New Year
