In a large bowl add the butter and sugar.
¼ Cup + 3 tablespoons - 100 grams Unsalted Butter at room temperature, 1 Cup - 230 grams Demerara sugar
Whip the butter and sugar for 2-3 minutes until smooth.
Now add the eggs one at a time and whip until it is well incorporated.
3 Large Eggs
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Add the vanilla essence, and cardamom powder and mix again.
1 teaspoon Vanilla Essence, 1 teaspoon Cardamom Powder
Next, add the baking powder, and salt and mix.
2/3 tsp Baking Powder, ¼ teaspoon Salt
Now add the fresh grated coconut and mix until well incorporated.
2 Cups Fresh coconut
Add the semolina in batches and mix it so evenly so that you do not have any lumps.
If you are adding nuts and dried fruit (papaya or tutty fruity) add it now and mix it again.
2 tablespoons of chopped pistachio, 1 tablespoon of chopped papaya, 2 tablespoons of chopped cashew
Once done cover, and let the mixture rest for 2 hours or overnight in the refrigerator.
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