Step-1If you’re using fresh coconut meat, remove the black part with knife or grate it out. Then grate white part in a separate bowl. Beat the eggs in a bowl until you get nice foam.
Step-2In a mixer, add coconut, milk, semolina, eggs (retain a tbsp), rose water and stevia and pulse it nicely until all mix well.
Step-3In a large skillet, add the above mixture and ghee (retain some for brushing)and let it cook on medium flame for about 10 minutes or until you get semi-solid consistency. Make sure to continuously stir it and scrape it from sides so as to avoid getting it stick to the bottom of the pan.
Step-4Grease the baking tray with remaining ghee and pour in the mixture.
Step-5Remove the skin of almonds and pistachios by soaking it in hot water and then cut it into slits and keep aside.
Step-6Beat the cream with 1 tbsp of egg mixture and pour it over the baking tray. Top it with almonds- pistachios slits and cardamom seeds.
Step-7Bake it in the oven for about 25 minutes at 180deg C or until you get nice golden topping.
Step-8Take it from the oven, let it cool down and cut it into pieces and store it in refrigerator in a air tight box. Enjoy 😋