Semolina and Coconut Slices

Semolina and Coconut Slices

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 6 people

175g (6oz) unsalted butter
175g (6oz) coarse semolina
225g (8oz) desiccated coconut
350g (12oz) granulated sugar
250ml (8 fl. oz) canned evaporated milk
250ml (8 fl. oz) water
100g (4oz) chopped mixed nuts: blanched almonds, cashews, walnuts, hazelnuts and pistachios
75g (3oz) raisins (not golden raisins for those in the US)
Seeds of 6 cardamons, crushed

Melt the butter in a frying pan and add the semolina. Dry roast the semolina by stirring it until it turns lightly golden. Spoon onto a plate. Dry roast the coconut in the same pan until lightly golden. Add the semolina, sugar, milk and water to the coconut. Stir the mixture over the heat for 5-8 minutes. Add the chopped nuts, raisins and crushed cardamom seeds. Mix well and stir over a gentle heat for 5-6 minutes, until the mixture is thick and the oil begins to separate. Pour into a shallow dish, smooth with a spatula and allow to cool. Cut into diamond shapes or sqaures.


From: Vegetarian Cooking by Lalita Ahmed

Comments

Yummo,
I think I will be making that this weekend, just have to get some coarse semolina. Will blog about it (if I remember lol)
take care
Pip
The Old Dairy said…
Sounds like something I will be making.
All your jams and chutneys lok so good. I have only ever made Tomatoe or Mango chutneys as that is what we get when they are in season.....In laws awn amango and avocado farm and other reles are tomatoe farmers....
Might give the melon ones ago when thy are in season as they do sound good.......

Mandy
I made this slice on Saturday, was quite easy and tasted really nice. My husband loves it so I guess I will be making it again.
take care
Pip
Linda said…
I'm so pleased it was nice. Thanks for letting us know.
Hill upon Hill said…
this recipe looks amazing....
Linda said…
The photo in the book was nice. Very tempting.

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