Ingredients Jump to Instructions ↓

  1. 1 tablespoon tahina

  2. 2 eggs

  3. 2 cups desiccated coconut or 200 g cup ghee or 100 g, melted 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g 2 teaspoons baking powder

  4. 1 teaspoon vanilla essence

  5. 1 cup fine semolina or 160 g cup desiccated coconut or 50 g, additional quantity for garnishing For the syrup:

  6. 1 cups sugar or 300 g 1 cup water or 250 ml 1 teaspoon lemon juice

  7. 1 tablespoon blossom water

Instructions Jump to Ingredients ↑

  1. Preparation Grease a 28x24cm baking tin with the tahina. Combine in a mixing bowl the remaining ingredients together except the additional coconut and mix until well combined. Pour and level the mixture into the prepared baking tin. Bake in a 175°C preheated oven for 25 minutes or until top is slightly golden. Remove from oven and pour all over the cooled syrup. Set aside to cool down to room temperature, garnish with the additional coconut. Cut into square shape and serve. To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and blossom water.


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