|Powdered cardamom||1 Tablespoon|
|Rose water||To Taste|
Lightly roast the semolina.
Scrape and grind the coconuts to a very fine and smooth paste in rose water.
Put 1/2 litre water into the sugar and prepare a syrup of one-thread consistency.
Remove from fire and cool.
Mix together cardamoms, syrup, coconut, semolina ghee and yolks.
Beat till stiff and fold into the mixture.
Apply ghee nicely on a baking tin, pour in the mixture and bake in a moderate oven for 15 to 20 minutes, or till a toothpick inserted in the centre comes out clean.