1/2 cup Desiccated coconut (optional, for extra flavor).
1/2 cup Melted butter or ghee.
1 cup Plain yogurt.
1 tsp Baking powder.
A pinch of salt.
For the Syrup: 2 cups sugar, 1.5 cups water, and 1 tsp lemon juice.
Instructions
Prepare the Syrup: Combine sugar and water in a saucepan over medium heat. Bring to a boil, add lemon juice, and let it simmer for about 7 minutes. Set aside to cool completely (the syrup must be cold when poured over the hot cake).
Mix Dry Ingredients: In a large bowl, whisk together the semolina, sugar, coconut, baking powder, and salt.
The “Rubbing” Step: Pour in the melted butter. Use your fingertips to rub the butter into the semolina until every grain is coated. This is the secret to a perfect crumbly texture.
Add Wet Ingredients: Fold in the yogurt gently. Mix only until combined—do not overwork the batter, or the cake will become tough.
Baking: Grease a baking pan with butter or tahini. Spread the mixture evenly and smooth the surface.
The Golden Crunch: To achieve the deep golden crust seen in the photo, lightly sprinkle a tiny bit of coarse sugar or dry semolina over the top before baking.
The Oven: Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until the edges are dark golden. Turn on the broiler for 1–2 minutes to brown the top perfectly.
Soaking: Immediately after taking it out of the oven, pour the cold syrup over the hot cake. Let it sit for at least an hour to absorb the syrup before cutting into squares.
