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Goan Semolina And Coconut Sweet



Grind coconut to a smooth paste with 3/4 cup of water. Heat sugar with butter and two tbsps water on a low flame till sugar melts(avoid caramelising of sugar). Remove from fire, add cardamom powder, cashewnuts, raisins, essence and semolina. Add coconut paste. Mix and keep aside for one hour. Beat egg yokes and add to the semolina along with wine or orange juice. Beat the egg whites stiffly and fold into the mixture. Pour in a shallow greased baking dish. Decorate the top with cashewnuts. Bake in moderate oven(180° C), till cooked and golden brown on top. Cool and serve cut into slices.
Serves 6-8
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