Cooked Treacle-Coconut Mixture(Pani Pol)



Coconut is one of the main ingredients for many Sri Lankan dishes. As coconuts are widely available in Sri Lanka, some people even use scraped coconut as a condiment. Fresh coconuts are quite hard to find in my city. Sometimes they sell it in popular food stores, but many coconuts aren’t that fresh and some are in fact rotten. However, there are several options for that. Many grocery stores sell canned coconut cream. Some sell already scraped coconut. I am telling you this because I know many of you may simply skip many good recipes just because it has coconut as an ingredient.

The recipe I am going to share with you today will help you make many different dishes. I didn’t want to repeat this recipe every time I use it and that is why I am posting this as a single recipe.


  • 2 ½ cups of scraped coconut
  • 1 cup of sugar or 1/2 a lobe of jaggery (hakuru bayak)  or ¼ cup of sugar plus 200 ml of treacle
  • ¾  cup of water
  • 1 tbsp of ground roasted cardamom, fennel and cloves – Refer to the recipe in

Method with sugar

In a cooking pot start making Sugar-Caramel-coloring as guided in Rasakama. Once the coloring in formed add water and sugar, and cook until all turn to a slightly thick syrup. Then, add 1 tbsp of ground roasted cardamom, fennel and cloves, and cook for few seconds. Finally, add coconut and simmer for several minutes while frequently stirring.


edited IMG_7124






Using other sweeteners

Remember, if you are using jaggery or treacle instead of only sugar, you can skip the initial step of making Sugar-Caramel- coloring and proceed to other steps.



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