semolina (suji) 1/2 kg.
sugar ½ kg.
desiccated coconut 1 cup
water 1 cup
big cardamom (grind the seeds) 3
banaspati ½ cup
1. In a pot, mix sugar with water and cook on medium heat for 10-12 minutes to make a thick syrup.
2. In a wok, heat 1/4 banaspati on medium heat for 3-4 minutes. Add semolina and stir well on low heat until fragrant.
3. Stir the semolina on a slightly high heat. While stirring, add coconut, sugar syrup, ground cardamom seeds and the remaining banaspati. Stir for a few more minutes and remove the heat
4. Brush 1-2 tbs. of banaspati on a tray and dish out the semolina. Cool, cut into pieces, garnish and serve.