Get your kids in the kitchen to help make this age-old Ramadan treat that will have you licking your fingers - no doubt! For big kids: have them measure out the ingredients. For little kids: let them mix it all together in a bowl. Both big and little kids can help spread out the mix onto the tray.--Ingredients--2½ cups coarse semolina90 g (1 cup) desiccated coconut220 g (1 cup) caster sugar75 g (½ cup) self-raising flour200 g thick yoghurt200 g unsalted butter, melted1 tsp vanilla extract25–30 g blanched almonds Milk, if needed--Syrup--330 g(1½ cups) sugar250 ml(1 cup) water1 tsp lemon juice1 tsp rosewater--STEP 1--Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. --STEP 2--Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. --STEP 3--Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. --STEP 4--Bake for 35–40 minutes or until golden brown.--STEP 5--For the syrup, place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves.--STEP 6--Simmer for 5 minutes without stirring.--STEP 7--Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.--STEP 8--Pour the syrup over the cake while the cake is still hot. Cool to serve.---------Image credit and recipe: www.sbs.com.au
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