Pol Pani (coconut Treacle Paste)

Ingredients(for 2 tablespoons (enough for one pancake or as a dessert topping))

• 1 cup Freshly grated coconut (Pol (preferred over desiccated coconut for best taste))
• 4 tablespoons Kithul treacle (Sri Lankan palm treacle)
• 1 tablespoon Brown sugar (Optional, for extra sweetness) - optional
• 2 pods Cardamom pods (Lightly crushed)
• Pinch Salt
• 1/4 teaspoon Lime zest (Finely grated, optional) - optional
• 2 tablespoons Water (To moisten mixture as needed) - optional

Instructions

1. 1

   In a heavy-bottomed pan, add the freshly grated coconut and lightly toast over medium heat for 2-3 minutes, stirring constantly, until fragrant but not browned.

   3 minutes

   Toasting enhances the coconut flavor and prevents a raw taste.

2. 2

   Reduce heat to low and add kithul treacle and brown sugar (if using). Mix well to coat the coconut evenly.

   2 minutes

   Kithul treacle adds authentic Sri Lankan flavor and sweetness; adjust sugar to taste.

3. 3

   Crush the cardamom pods and add them to the pan along with a pinch of salt. Stir continuously to blend the flavors.

   2 minutes

   Cardamom provides a warm, aromatic note typical of Sri Lankan desserts.

4. 4

   Continue to cook the mixture on low heat, stirring frequently, until it becomes sticky and holds together, about 8-10 minutes. Add a tablespoon of water if the mixture appears too dry.

   10 minutes

   Don't overcook or the mixture will become too hard when cooled.