COCONUT LAGAN

INGREDIENTS:

3/4 (three quarter) litre milk

1/4 (quarter) cup tastee wheat

290g dessert cream

3Tblsp ghee

1/2 (half) cup fresh grated coconut

1/2 (half) tsp freshly ground elachi powder

3/4 (three quarter) cup sugar

2 eggs

In a pot:

• braise tastee wheat in ghee until pink

• add milk, sugar and coconut to wheat

• leave on low heat to soften and thicken

• remove from heat and leave aside to cool

• beat together half tin dessert cream and eggs

• mix well into cooled milk mixture and pour into greased casserole

• bake at 180°C until firm and golden brown in colour

• when cool, decorate with balance of cream and slivered almonds and cut into squares

• leave to set in fridge

• serve chilled

#coconut #lagan