Prep 10 m
Cook 35m
Serves
2 to 3
Add to my recipes Remove from my recipes

Ingredients

    100 gms sugar or 1/2 cup 

    100 gms desiccated coconut or 1/2 cup 

    1 tbsp sugar syrup 

    100 ml ghee or clarified butter or 1/2 cup 

    75 ml milk or 1/4th cup, room temperature

    200 gms semolina or 1 cup 

    Pistachio for garnishing 

Email this grocery list

Ingredient Substitution Guide

Method

Take a bowl and pour in the measured quantities of sugar, desiccated coconut, sugar syrup and ghee. Stir the ingredients and mix well to create a batter.

Slowly start adding milk in small portions, mixing the ingredients while you do so to get a smooth consistency.

Lastly, add the semolina to thicken the batter and keep it aside.

Brush the baking pan with a little ghee and spread the thick batter evenly over the pan.

Sprinkle some more ghee on top and let it bake for 15 minutes in a 350F or 180-degree Celsius preheated oven.

Finally, garnish with syrup and crushed pistachios

Do share your favourite dessert recipes with us at food@gulfnews.com

Chef Andreh Ghanimeh

Chef Andreh’s love for cooking started when he was young. He began as a home cook when he lived with his large Lebanese family, where food is at the heart. Today, Chef Ghanimeh specialises in modern rustic Mediterranean cooking and is known for adding his fusion touch and imbibing flavours from Greek, Syria, Lebanon, and Jordan. He developed this recipe for Grandiose.