1 tin Condense Milk
2 cups Coconut
3 tablespoon Semolina (Sojee (semolina flour))
1 tin water
3 tablespoon ghee (Clarified butter)
¼ teaspoon Elachi (cardomom)
Pinch of saffron
Handful of chopped almonds
1 teaspoon baking powder
Semolina (Sojee (semolina flour)),
Cook on Low to Medium heat for 15 minutes
(Water should burn out)
Set aside to Cool.
Beat together. Eggs and ghee (Clarified butter)
Add Elachi (cardomom), saffron, and a handful of chopped almonds.
Once cool mix the coconut mixture with the egg mixture.
Lastly add 1tspoon baking powder
Set in a pyrex dish
Bake in oven at 180 degrees for 15-20 minutes.
Add a little less than 3 table spoons of ghee to achieve a less oily cake.