1/2 kg semolina
1 kg sugar
250 gm ghee
Scrape the coconuts and grind them finely with minimum water.
Lightly fry the semolina in a pan.
Make a syrup with sugar and a little water. Let the syrup
be of one thread consistency. Keep aside to cool.
Then add the coconut, semolina and the egg yolks along with
the sugar till nicely mixed. Beat the egg whites till fluffy;
add them to the mixture a little at a time. When all used
up, mix the batter thoroughly and let it stand for four
hours. Bake in a Preheated oven until golden brown.