INGREDIENTS
3 cups semolina (Ravai)
3⁄4 cup butter
3⁄4 cup sugar
1 1⁄2 teaspoons baking soda
1 cup curd
1⁄2 cup whole almonds (to garnish) or 1⁄2 cup ground pistachio nut (to garnish)
SYRUP
4 cups sugar
3 cups water
1⁄2 small lemon juice
Preparation:
Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
Mix the curd and the baking soda in a separate bowl.
Wait a few minutes until the curd doubles in size.
When the curd has doubled (or almost)pour the curd mix on top of the semolina mix.
Use your hands again to mix.
After you combined the two mixes, press the mix down on a small pan or a baking dish.
Cut a diamond or square design in the cake with a butter knife.
If using almond place one in each piece.
Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
Pour cold syrup on top while its hot so it can absorb all through.
If using ground pistashios sprinkle a little on top of each square.
FOR THE SYRUP:
Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using lemon juice use only the the tip of a teaspoon.
Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
3 cups semolina (Ravai)
3⁄4 cup butter
3⁄4 cup sugar
1 1⁄2 teaspoons baking soda
1 cup curd
1⁄2 cup whole almonds (to garnish) or 1⁄2 cup ground pistachio nut (to garnish)
SYRUP
4 cups sugar
3 cups water
1⁄2 small lemon juice
Preparation:
Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
Mix the curd and the baking soda in a separate bowl.
Wait a few minutes until the curd doubles in size.
When the curd has doubled (or almost)pour the curd mix on top of the semolina mix.
Use your hands again to mix.
After you combined the two mixes, press the mix down on a small pan or a baking dish.
Cut a diamond or square design in the cake with a butter knife.
If using almond place one in each piece.
Bake at 400 degrees for 30min to 45 mins until its a bronze brown color.
Pour cold syrup on top while its hot so it can absorb all through.
If using ground pistashios sprinkle a little on top of each square.
FOR THE SYRUP:
Mix all the ingredients for the syrup and place in saucepan on high until it boils. If using lemon juice use only the the tip of a teaspoon.
Then reduce the heat to medium for 45 min to 1 hour until it coats a metal spoon.
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