Sri Lankan recipe on Aggala?!

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Aggala - Rasa Kavali
Ingredients

* 1/4 measure kittul treacle
* 1/2 measure roasted rice flour
* salt
* pepper

Directions
Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready.

In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire.

Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky.

When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.Enjoy after a meal or at tea time.
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Aggala

This is a fire ball with its ground black pepper, but the sweet treacle that holds the composition saves from exploding!!!

Ingredients
1. ? lb parboiled rice
2. ? lb coconut treacle
3. Pinch of salt
4. ? tsp pepper

Serves 08 – 10

Method
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 ? 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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