225 gram(s) coconut
350 gram(s) sugar
125 milliliter(s) water
225 gram(s) semolina
1/2 teaspoon(s) rose essence
1/2 teaspoon(s) vanilla essence
1/4 teaspoon(s) cinnamon powder dash green or red colouring
Grate the coconut and crush the cardamoms.
Place the sugar and water in a pan, stir over a medium heat and bring to the boil.
Add the semolina and continue to stir briskly until it is cooked.
Add the coconut, cardamom, rose essence, vanilla essence, cinnamon and dash of food colouring and continue to stir until the mixture thickens.
Pour into a flat, buttered dish, cut into squares and separate when cool.