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Ingredients: 3 cups medium semolina 1 cup grated coconut 1 cup sugar 1 ½ cups room temperature yogurt ½ cup water ½ cup melted ghee 1 teaspoon baking powder 1 teaspoon vanilla sugar Almonds for decoration Syrup: 3 cups sugar 2 cups water ½ teaspoon lemon salt or citric acid 1 tablespoon ghee Orange blossom water and rose water as desired Preparation method: Mix the semolina with the ghee well, then add the grated coconut, sugar and baking powder and mix. Add the yogurt and water and mix until we get the desired consistency. Wipe the tray with butter or oil and spread the mixture evenly, cut it and decorate it with almonds. Put the tray in a preheated oven at 180 degrees Celsius on the middle rack, fire from below, for 15-20 minutes until the edges turn red, then brown from the top. Pour the syrup over it immediately after taking it out of the oven, cover it and leave it until it absorbs the syrup and cools. Tray dimensions: 35*25 cm Ingredients: 3 cups medium coarse semolina 1 cup shredded coconut 1 cup of sugar 1 ½ cups of yogurt, at room temperature ½ cup of water ½ cup of melted ghee 1 teaspoon of baking powder 1 tsp vanilla sugar Almonds for decoration Syrup: 3 cups of sugar 2 cups of water ½ teaspoon citric acid 1 tbsp ghee Rose water and orange blossom water as desired How to prepare: Mix the semolina with the ghee Well, then add the coconut shavings, sugar and baking powder and mix Add the yogurt and water and mix until we get the desired texture We wipe the tray with butter or oil and spread the mixture evenly, cut it and decorate it with almonds We put the tray in a preheated oven at 180 degrees Celsius in the middle rack, fire from the bottom, for 20 minutes, until the edges are browned, then broil it from the top. We water it with syrup as soon as it comes out of the oven, cover it and leave it until it absorbs the syrup and cools down Tray size: 35*25 cm