Ingredients :
300 g semolina (sieved)
4 eggs
400 g coconut jaggery
1 coconuts (ground fine)
A pinch of salt
1 tsp. baking powder
4 cardamoms
Preparation :
MIX semolina and eggs.
Grate jaggery and mix with coconut. Mix the two combinations adding the remaining ingredients.
Leave covered in a warm place overnight. On the next day, grease a baking pan, pour the mixture and bake in a pre-heated over at gas mark 4 for about 25 to 30 minutes, or until a knife comes out clean when inserted into the cake.
300 g semolina (sieved)
4 eggs
400 g coconut jaggery
1 coconuts (ground fine)
A pinch of salt
1 tsp. baking powder
4 cardamoms
Preparation :
MIX semolina and eggs.
Grate jaggery and mix with coconut. Mix the two combinations adding the remaining ingredients.
Leave covered in a warm place overnight. On the next day, grease a baking pan, pour the mixture and bake in a pre-heated over at gas mark 4 for about 25 to 30 minutes, or until a knife comes out clean when inserted into the cake.
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