Ingredients:
2 cups semolina (soojee)
1 cup sugar, powdered
1/2 tablespoon fresh lemon juice
1 cup butter
1 tsp salt
1/2 tablespoon rose wate
4 eggs, separated
1 cup milk
2 cups coconut, grated
1/4 tsp cardamom powder
1 tsp baking powder
Pistachios chopped
Almonds chopped
Cashews chopped
Method:
Mix the coconut, semolina, baking powder and salt and keep aside. Mix butter and sugar till fluffy.
Add the egg yolks to the mixture and beat again. Fold in the semolina mixture (add a little milk in case too stiff). It should be like a thick batter.
Add the essence. Beat egg whites stiff and fold into the mixture.
Transfer the mixture into the prepared tin. Leave refrigerated, overnight.
Bake in a pre-heated oven (180 C-375 F) for about 35 minutes or tilll brown and cooked through.