On 16/08/06, Florina D'Souza <[EMAIL PROTECTED]> wrote: > My grandma & mom used to make it like tizan but added more goa jaggery and > stirred it until > it thickened so they could pour it out in a large pan to cool then cut it up > into pieces > like "dodol". Evening tea-time snack. > > Also, in school we learned that millet is nachne. Bajra and jowar are not > the same as millet. > Were we taught wrong? > > Florina
Comment: Dodol is available in Sri Lanka, Singapore, Malaysia and I believe also Indonesia, in different flavours too! Like the sweet, sickly smelling Durian fruit. -- DEV BOREM KORUM. Gabe Menezes. London, England _______________________________________________ Goanet mailing list [email protected] http://lists.goanet.org/listinfo.cgi/goanet-goanet.org
