Sri Lankan Rulang Toffee
Sri Lankan RulangToffee Yield: 26 pieces Preparation time: 20–25 minutes Tray size: approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything dissolves and tur...
