1 cup shredded coconut
1 cup sugar
1/2 cup ghee or shortening
3/4 cup warm milk
1 teaspoon yeast
1/4 cup rose water(optional)
almonds for garnish
1 1/2- 2 cups Atir Syrup
Tahini sauce or ghee to grease the pan
How2:
In a mixer combine coconut,sugar,yeast and semolina.
mix well.
Once mixed add milk and ghee. Mix again you may add rose water its optional.
Grease the a baking sheet with tahini sauce or ghee.
Add the batter to a 20x30cm baking sheet and evenly spread it out. it should be not to thick or to thin.
preheat the oven to 350df.
With a knife cut the shape of pieces, and place almonds on each piece.
Allow the batter to rest for 15mins in the pan to allow it to rise slightly.
Bake until golden brown.
once you remove it pour the syrup over the hot namoura so that it absorbs the sweetness. allow it to rest before serving so that it does not fall apart.
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