Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
200 grams fine semolina / soogi
100 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
4 tablespoons desiccated coconut
1 teaspoon baking powder
2 tablespoons fresh lemon / lime juice.
1 cup fresh cream whipped with 2 teaspoons sugar
Sift the flour and baking powder together.
Beat the butter and sugar together till fluffy.
Add the eggs and lemon / lime juice and continue beating for a few minutes.
Add the semolina / soogi, salt and desiccated coconut and mix well.
Pour the mixture in a greased baking dish or bowl.
Steam it for 15 to 20 minutes in a pressure cooker.
Remove from the pressure cooker when the pressure dies down.
When cold, turn over on a serving dish.
Decorate with whipped cream