Dear oh dear, I have been slack. I think I have to be honest and say my posting frequency is dropping to once a week. So here it is, my (late) weekly installment. In the future I'll try and post on Monday's, just for regularity.
This is such a simple recipe which I love making on Sunday's to take to work. Coconut and jaggary is simply one of my favourite combinations. It can easily be adapted by adding a handful of crushed nuts or a dash of vanilla essence.
I'm no good at photo's, which is a shame cause this recipe looks rather nice.
Mix 1 cup of atta (or wholemeal) flour with a pinch of salt and sugar and half a cup of melted ghee. Press into the bottom of a baking tray and bake for twenty minutes at 170'C.
Meanwhile grate one cup of jaggary and mix with one cup of coconut milk till dissolved. Stir in 3 cups of dessicated coconut. Pour over pastry base and bake for a further hour at 150'C.
Let it cool completely before cutting in the tray and removing piece by piece.