Wednesday, January 17, 2007

Rich Semolina


3 each or 2 pounds grated coconut
4 ounces oil
1 pound semolina
1/4 teaspoon salt
1 pound sugar
2 ounces raisins
5 eggs
3/4 cup poppy seeds
4 ounces butter or ghee


Grate coconut hand extract cream (Or buy Coconut Milk Tin.). Keep pure and diluted extracts separately.

Strains diluted extract and dissolve in it the semolina and sugar. Let stand 30 minutes.
Beat eggs well. Add to above mixture. Add to it-melted butter and oil.

Put into pan large enough to have 1 1/2 inches deep only. Cook slowly, stirring all the time.
Keep stirring as color yellows then browns slightly.

Add pure coconut cream and salt, raisins, and 1/2 the poppy seeds, and keep stirring. After 5 minutes, take off fire and bake in slow oven, or continue over embers with hot coals placed evenly over top lid.

When cake is solid, press rests of poppy seeds on top and continues baking till well browned.
Let cool overnight if possible. Cut in diamonds. They keep well.

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