Recipe - From Friday magazine
Ingredients - Makes one 8X8 inch cake
For The Syrup
250 ml Water
200 Grams Sugar
1 Tsp Lemon Juice
For The Cake
100 Grams Ghee (At room temperature)
1 Tin Condensed Milk (395 Grams)
1 Tsp Baking Powder
320 Grams Semolina
100 Grams Desiccated Coconut plus extra for garnish
1 Cup Water
Nuts like Cashew or Almonds for decoration
Make the Syrup
1. Combine the sugar and water in a medium saucepan and bring to a boil. Simmer on low for 8 minutes.
2. Turn off the stove and add the lemon juice. Cool completely to room temperature.
Make the Cake
1. Preheat oven to 190 Degree Celsius/350 Degree Fahrenheit. Grease a 8x8 inch square baking tin.
2. In a bowl, mix the condensed milk and ghee. Add the semolina, baking powder, coconut and water. Mix well.
3. Pour into the prepared tin and top with desired nuts. Bake for 35 minutes or until a toothpick inserted is clean and the top is golden brown.
4. Remove from the oven and pour the cooled syrup on top. It may look like a lot but the cake will absorb everything.
5. Garnish with additional coconut, cut into squares and serve.
Happy Eating!
