Bol de Lucrezia

Bombay Specials - Sweets
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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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