1 (half-ripe) coconut
375 grams semolina (sieved)
750 grams sugar
8 cardamons powdered fine
Grate and grind the coconut fine. Make a syrup of the sugar using 1 cup of water.
Then add semolina and the ground coconut and stir continuously. Add cardamon powder. Remove from fire when sweet begins to leave the sides of the vessel.
Pour the sweet on a greased board. Cut into squares or diamond-shaped pieces whle still warm.