Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | units | Coconuts - fresh. | Grate and grind coarsely |
| 450 | Grams | Sugar, Table | Dissolve in one cup of water. |
| 2 | Tablespoon | Ghee | Add to cooked coconut |
| 4 | units | Eggs | Add to cooked coconut |
| 4 | Tablespoon | Rava/Soji/"Semolina" | Make a dough with a little ghee |
| 1 | Pinch | Salt | To be added to semolina dough |
| A | Few | Chilgosa | Mke bits and use as filling |
| A | Few | Almonds (Badam) | Blanch, and cut in bits as filling |
Method
Grate the coconut and grind coarsely. Dissolve the sugar in one cup of water; to this add the coconut, cook till sugar is almost dry. Take it off the fire and cool; then add ghee, sugar and eggs.
Make a dough of semolina and a little ghee, add a pinch of salt. Mix enough water to make a soft dough. Stretch to a form of chapatti of oblong size. Now fill in the coconut mixture and sprinkle pistachios and almonds. Fold and bake for about twenty minutes till done.
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