Ingredients

140g fresh finely grated (or fine desiccated)coconut

750g sugar

375g fine semolina

2 tbsp ghee, plus extra for greasing

8 Cardamoms pods, finely powdered

A few drops of pink food colouring (optional)

 

Cooking Steps

Step 1

  1. Prepare the coconut:  If using fresh coconut grind it as finely as possible and set aside. If using desiccated coconut, soak it in warm water for 15 minutes, then squeeze it thoroughly dry before using.

  2. Make the sugar syrup: In a large, heavy-based pan, dissolve the sugar in 250ml (1 cup) of water over a medium heat.  Stir continuously until the sugar fully dissolves and forms a a thin, sticky syrup.

Step 2

  1. Cook the mixture: Lower the heat and gradually stir in the semolina, taking care to mx constantly so no lumps form. Add the prepared coconut, followed by 1 tbsp of ghee, the ground cardamom and the pink colouring, in using.

  2. Thicken and Set: Continue to stir non-stop over low-medium heat to prevent the miture from catching or burning on the bottom. Cook until it thickens significantly and begins to pull away cleanly from the sides of the pan.

Step 3:

  1. Shape and cool:  Immediately pour the hot mixture onto a greased baking tray, smoothing it out into an even layer.  While still warm, slice into diamond or square pieces using a sharp knife.  Allow the ocad to cool completely before separating the pieces and storing them in an airtight tin.