Coconut Pudding

If 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.

In a mixer, add coconut, milk, semolina, eggs (retain a tbsp), rose water and stevia and pulse it nicely until all mix well.

In 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.

Grease the baking tray with remaining ghee and pour in the mixture.

Remove the skin of almonds and pistachios by soaking it in hot water and then cut it into slits and keep aside.

Beat the cream with 1 tbsp of egg mixture and pour it over the baking tray. Top it with almonds- pistachios slits and cardamom seeds.

Bake it in the oven for about 25 minutes at 180deg C or until you get nice golden topping.

Take it from the oven, let it cool down and cut it into pieces and store it in refrigerator in a air tight box. Enjoy 😋