Ingredients:

• 2 cups – Grated Coconut
• 1 cup – Roasted fine sooji
• 3 cups – Sugar
• 1 cup – Milk
• 1/2 cup – Condensed Milk
• 1 tsp – Ghee
• 1/2 tsp – Vanilla essence
• 1/2 tsp – Food colour either pink or green.

Method:

1. Roast the semolina with 1 tsp of ghee until brown.
2. Now melt the sugar with the milk and condensed milk in a thick bottomed vessel.
3. Add the grated coconut to it and mix well.
4. Cook until the coconut softens.
5. Add the semolina, essence, food colour, ghee and mix well.
6. Simmer on low heat until the mixture becomes thick and leaves the sides of the vessel.
7. Pour on to a greased plate and cut into squares.

Recipe courtesy of Bridget White