300 g fine semolina flour
2 teaspoons baking powder
100 g-120g caster sugar
1/2 teaspoon cardamom powder
120 g , melted
360 g /400ml full cream milk
170 g freshly grated coconut
50 g whole almonds/cashewnuts(halved)
150 g rose syrup (the best brand to purchase is F&N Brand)
100 g water
1 Preheat oven to 180°C. Line an 28cm X 18cm baking pan with non-stick paper.
2 Whisk the semolina, baking powder, sugar and cardamom powder in a large bowl.
3 Stir in the and the milk until combined. Next, fold in the coconut.
4 Transfer the batter to the prepared pan and spread it out evenly. Let it sit for 10 minutes.
5 In the meantime, combine the rose syrup and water and keep it aside.
Score the batter into 2.5 cm (1 inch) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter. Place 1 almond/cashewnut in the center of each piece of batter.
7 Bake until the sides and top are golden brown, for about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)
8 Once out of the oven, cut the cake along the lines you scored. Slowly pour the syrup onto the hot cake. Let the cake sit at room temperature for 2 hours to allow for the syrup to be absorbed before serving. The cake is slightly fragile , advisable to place the pieces in small paper cups .
Note: A light crust will develop on top after baking, but once you pour the rose syrup ,it will soften. You can coat with some rose syrup on top and place in papar cups!!
Source: Chef Devagi