Thursday, July 14, 2011

Semolina jaggery cake

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.

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