21/2 Cups Semolina (Sooji)
1 Cup grated fresh Coconut
1/2 Cup Ghee (Clarified Butter)
1 Cup Sugar
1/2 cup Condensed Milk
1/2 Cup Water
1/4 tsp. elaichi powder (Green Cardamom)
10 Badam (Almonds), blanched
Heat the ghee in a pan. Add semolina and roast on medium heat till cremish in colour approximately 10 minutes. Add grated fresh coconut and continue to roast with semolina till coconut loses its moisture. Keep aside to cool.
Add condensed milk and cardamom powder and mix.
Separately prepare a syrup by boiling water and sugar. The syrup should be of one string consistency.
Add the syrup to the roasted semolina mixture and mix well. Keep aside to cool.
Split the almonds. Make equal sized balls of the mixture and press into flat round discs.
Decorate each disc with the almond halves.
Storage: Can be stored for 5-6 days.