1 tbsp Ghee

50 g Ghee Softened

1 tin condensed milk sweetened

1 tsp Baking Powder

160 g Semolina

50 g desiccated coconut

125 ml Water

1 tbsp Delicio Rose Essence

150 g Sugar For the syrup

1 tsp lemon juice For the syrup

1 tbsp Delicio Rose Essence

To prepare the rose syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 4-5 minutes.

Remove from heat and stir in lemon juice and rose essence. Let it cool

Meanwhile, grease a 28x24cm baking tin with the ghee. Combine ghee, condensed milk and baking powder and stir well

Add semolina, desiccated coconut, water and rose essence stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven until the top becomes golden in color

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.