Ingredients:
400g of Rulan (Semolina, sooji)
2 ½ cups of scraped coconut
1 cup of treacle or 1 cup or ¾ cup of sugar
1 tsp of ground roasted cardamom and cloves
Pinch of salt
Water as needed
Preparation:
Semolina (Rulan or Sooji)
In a cooking pot or a pan, start roasting semolina under low temperature. Make sure to stir it continuously to evenly roast all semolina. Once the semolina turns to light golden color, transfer it to a bowl, fast. Usually, it will take around 10 – 15 minutes to prepare this. Remember, it is important not to get some of semolina over-burnt (continuous and efficient stirring is the key).
Ground roasted cardamom and cloves
In a cooking pot, under moderate heat, stir-roast 5-6 cardamom and 2 cloves for about 5 minutes. Then, grind the ingredients using a hand or an electric grinder. Use 1 tsp from it and keep the remaining for later use.
Method
First, start boiling treacle and ½ a cup of water in a cooking pot (If you are using only sugar, make sugar-caramel-coloring first and boil sugar in 1 ¼ cups of water). Once the treacle’s consistency become almost close to its initial thickness, add the coconut, cashews and ground roasted cardamom and cloves. Now, under medium heat, continue cooking until it become slightly thicker. Then, add the roasted Rulan (Semolina) and mix rigorously. At this point you can lower the heat and continue cooking all the ingredients for about 3 minutes. Remember, you goal should be to bring the mixture to a slightly sticky consistency. Then, transfer all to a greased plate and push down and spread flat. Now, cut in to pieces while the mixture is soft and let it cool down for some time.
It will take around 3 – 4 days to arrange the order
