- 1 cup of semolina
- 3 cups of coconut cream
- 1 cup of sugar
- 125 g of ghee or butter
- 1 pinch of salt
- 1/4 teaspoon of ground cardamom
- 3 eggs, yolks and whites separated
- 2 to 3 tablespoons of sesame seeds
Put the semolina in a large pot and slowly add the coconut cream, stirring to avoid lumps.
Add sugar and bring to a boil over medium heat and stir constantly. When the mixture begins to thicken, gradually add the ghee or butter.
Cook until the mixture becomes very thick and pulls away from
sides of the pan. Add salt, cardamom and mix.
Stir in egg yolks one by one, then beat the eggs whites
until stiff and fold gently with a wooden spatula.
Pour mixture into cake pan 20 cm wide, then equalizing the surface.
In a small dry saucepan, fry the sesame seeds on medium heat. Stir constantly, once browned sprinkle the cake.
Bake 45 minutes at 160 ° C, until the cake is puffed and golden. Let cool in pan, then cut into large rectangles or diamonds.
Serve as a snack or dessert.