1 lb Semolina
1/4 lb Raisins
4 cups Honey
1/4 lb flour
25 Cashew nuts
2 cups Scraped Coconut
2 ozs Butter
rind of Lime
1/4 lb Sugar
2 tsps Vanilla
1 tsp Rose water
1/2 tsp Cardamom
1/2 tsp Cinnamon
Dates, Ginger preserves, Sultanas, Chow-Chow and any other fruit you like.
METHOD:
Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked. Add all fruits and cool over night. Next day add butter semolina and flour to mixture. Then add vanilla, rose water, cinnamon and cardomons. Bake in moderate heat.
