Mango And Coconut Semolina Cakes Recipe

About this recipe

A delightful semolina-based dessert infused with tropical mango and coconut flavors, perfect for a light and satisfying dinner treat. This pescatarian-friendly dish is shallow-fried to golden perfection and garnished with nuts for added crunch.

Ingredients

• 200 g Wow! Coco Fresh Grated Coconut
• 200 g Nutsy Gutsy Cashew
• 1 kg Supreme Harvest Suji Rawa (Semolina)
• 180 ml Mother Dairy Milk
• 1 kg Akar Powder Salt
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 52 g On1Y Seed Cardamom Powder
• 1 pc (2 L) Gowardhan Ghee Festival Pack With Lock And Seal Container Jar

Instructions

1. 1. In a large mixing bowl, combine 4 cups semolina, 2 cups grated coconut, 1/2 teaspoon salt, and 1/2 cup sugar. Mix thoroughly.
2. 2. Gradually add 12 cups of milk to the mixture, stirring until it forms a smooth batter of pouring consistency. Let the batter rest for 4 hours.
3. 3. After resting, stir in 1 teaspoon ground cardamom and 1/4 cup chopped nuts of your choice (such as cashews or almonds).
4. 4. Heat an appam pan or a griddle with circular depressions over medium heat. Add 1 teaspoon of ghee to each mould.
5. 5. Pour the batter into each mould, filling them about three-quarters full. Cover the pan and cook for 5 minutes until the edges start to set.
6. 6. Carefully flip each cake and cook for another 3-4 minutes until golden brown and cooked through.
7. 7. Remove the cakes from the pan and serve hot, garnished with additional nuts if desired.