300 grams semolina or soogi
1 cup milk
200 grams butter
150 grams sugar powdered
5 eggs beaten well
100 grams blanched and chopped almonds
½ teaspoon baking powder
1teaspoon vanilla essence
2 tablespoons rosewater (optional)
Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Mix it with all the other ingredients to form a smooth batter without lumps. Pour into a greased and floured flat tin and bake in a hot oven for 10 minutes. Cool and remove from the tin.
Hi Bridget,
ReplyDeleteThis recipe brought back memories of a 'French Bole' my nana used to make when I was a kid. It used to be made with semolina and she would add coconut ground on the grinding stone of those days. Have been looking for the recipe with coconut, but without success. Would you know it by any chance?
Venita.